This and that for chili.
Chili is a great use-it-up recipe. I had the basics for my vegetarian chili recipe on hand—beans, tomatoes, mushrooms, sweet potatoes, garlic, onion and spices—and added a few other things I wanted to use up: the mildly spicy poblano peppers, a bit of leftover homemade salsa, corn on the cob, one carrot and broccoli that had seen better days. After I made the chili, I also added about 1/2 cup of hominy corn that I had cooked in my pressure cooker earlier in the week and had forgotten about (so it didn’t make it into the pic). If you’ve never had it, hominy corn tastes fantastic. It is big, puffy, chewy corn.
I have few rules for making chili except one—it must taste delicious. You are not morally obligated to put kidney beans in your chili. They do taste great but I simply had run out and so used garbanzos. My daughter MK looked horrified when she saw me prepping broccoli for the dish, so I wound up putting only half in. I chopped it finely and no one actually noticed it in there.
Reducing my waste has made me a much, much, MUCH more creative cook! In the old days, when I strictly followed recipes, I didn’t experiment like I do today. These improvisations have led to delicious discoveries, have saved me money and have prevented lots of food waste. -
Link in profile for the chili recipe.
#foodwaste #nofoodwasted #waronwaste #plasticfree #plasticfreejuly #breakfreefromplastic #planetorplastic #beatplasticpollution #zerowaste #vegetarian #vegan