The Season’s First Chili!

Sure, it’s freezing outside. Mounds of snow complicate walking and driving and dressing. ….But it’s chili time!  

What I love about chili is how you can throw the kitchen sink in… then throw the kitchen sink on top of it.  It is a vehicle for all those purposeless loiterers in your produce drawer. With this batch I used a bunch of zucchini and red onion to garnish, a can of chickpeas I needed the brine from (see next post), and the leftover mango chutney from Friday’s Indian takeout.  I made cornbread with leftover roasted asparagus I diced and some green onion.  Finally, I used the the juice of lemons that were hardening in the fruit bowl to make cashew sour cream. Time to break in the mini-crockpot for a wonderful weekday lunch in my classroom.