Cinnamon Peach Chili

July 28, 2010

Cinnamon Peach Chili

Veggie season is in full swing around here and this week we found ourselves with more food than we could possibly eat by ourselves. So along with having the Jensen’s over as house guests we also invited our friend Kelly, from Design Crush, over for dinner. In order to use as many veggies as possible I threw together some chili and cornbread muffins.

Kelly: Kathleen, I think you need to photograph this food and do a post about it.

Kathleen: Kelly, it’s chili. Just throw everything in a pot together!

Kelly: I need measurements and I need them now.

So here’s my best attempt at recording this recipe. Keep in mind that I buy vegetables on the small side – apparently they have more flavor – so if the quantities seem like an awful lot, that’s why.

Cinnamon Peach Vegetarian Chili
1 can black beans
1 can kidney beans
1 can pinto beans
4 potatoes chopped in .5″ cubes
4 zucchini and/or yellow squash cut in .25″ thick slices
4 tomatoes chopped
2 ears of sweet corn – kernels cut off the cob
4 onions
2 peaches – depitted and cut in cubes
(note: in the fall we use apples in place of peaches)
3-4 tablespoons chili powder
2-3 tablespoons cumin
1 teaspoon cinnamon
1 teaspoon crushed red pepper
Salt to taste
Note: items in green are local

Dump all of your beans, juice and all, in a large chili pot. Add your vegetables and seasoning. Bring to a simmer. Lower heat to the lowest setting possible, cover and let simmer for 2 hours. Stir every 15-30 minutes or so. If the chili is too watery after it simmers down leave the lid off to let some liquid cook off.

Serve over cooked brown rice and top with plain greek yogurt (an excellent sour cream alternative) or goat cheese crumbles. Honey cornbread muffins are a must – I used this recipe.

The sweetness of the peaches is not at all obvious or overwhelming and the cinnamon adds just a little somethin’ somethin’ to this recipe.

Serves 8-10.

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