I flipped the pages of Robin Robertson's "1,000 Vegan Recipes" to find a chili recipe that matches up with today's class subject: history. Here's what she says in her book about the chili:
"This chili incorporates ingredients that early explorers discovered in the New World from pinto beans and squash to corn, tomatoes, and lima beans. The chipotle chile adds a smoky heat."
How exciting! I started cooking as soon as I got home from biking after class.
New World Chili
makes 6-7 servings
1 small butternut squash, peeled, halved, and seeded
1 tablespoon olive oil
1 medium onion
3 cups mild tomato salsa, homemade or store-bought
3 cups cooked or 2 (15.5-ounce) cans pinto beans, drained and rinsed
1 cup frozen lima beans
1 cup fresh or frozen corn kernels
1 canned chipotle chile in adobo, minced
1 cup water
3 tablespoons chili powder
1/2 teaspoon ground allspice
1/2 teaspoon sugar
salt and freshly ground black pepper
1. Cut the squash into 1/4-inch dice and set aside. In a large saucepan, heat the oil over medium heat. Add the onion and squash, cover, and cook, until softened, about 10 minutes.
2. Add the salsa, pinto beans, lima beans, corn, and chipotle chile. Stir in the water, allspice, sugar, and salt and black pepper to taste. Bring to a boil, then reduce the heat to medium and simmer, covered, until the vegetables are tender, about 45 minutes.
3. Uncover and simmer about 10 minutes longer. Serve immediately.
For your information, the book says this chili serves 4 people. However, even though I halved the recipe for just me and Richard, it still yielded a lot of food. So I think it's reasonable that this recipe serves about 6 people instead.
Nutrition Facts per Serving
(1/6 of the recipe)
You know, history doesn't seem so bad after all.