Sunday, January 15, 2012
I was just planning to make my usual weekly pot o' beans, and it turned into a great pot of chili. I always start with Dr. Fuhrman's recommended GOMB ingredients (Greens, onions/garlic, mushrooms, beans). The beans I need for protein, calories and lots of other great reasons; the others are great for fighting cancer, plus they add flavor and texture. Then I thought, huh, I could just add some chili powder, tomatoes, corn, and make some chili! I looked up some recipes and saw cumin and oregano listed, so I added some of that too (the second time I didn't and I preferred it without).
1 lb dried beans, or 2-3 cans (pinto, kidney, a dark bean, or just about anything---I used a mixture from rancho gordo)
2 16-oz cans tomatoes, or 1 28-oz can
2-4 cloves garlic
1 lb mushrooms, any type
1 bunch greens, e.g., kale, collards, mustard, etc.
2 cups sweet corn (1 bag frozen) (optional)
1-2 Tbsp chili powder, to taste
1 tsp oregano and cumin (optional, I prefer without)
chopped cilantro, chives, ramps, scallions, anything like that
home-made soy yogurt
Soak the beans overnight, or do a quick soak (bring to boil, then let sit for an hour). Cook the beans for about 3 hours. After 1 hour you can add the onions, garlic and seasoning. Depending on how well-cooked you want the greens, you can add them to the chili at your preferred time or cook them separately. I prefer them pretty tender and well-cooked, so I cooked them in the pressure cooker, then added them to the chili and let them simmer there for another hour (admittedly I was motivated by a sore tooth, but I ended up really liking the tenderness of them cooked this way). I added the mushrooms in the last hour. I added the tomatoes and corn towards the end. The tomatoes can interfere with the cooking of the beans and they are cooked already anyway. The corn hardly needs any cooking, especially if you like it a little crunchy. If you like it tender, add it earlier.
Here's 10 servings ready for the freezer.