Belongs to kylerhea VEGETARIAN CHILI 

In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn’t require “carne” or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. (“Chili” commonly refers to the dish made with “chile” peppers.) My favorites are the red New Mexican chile peppers traditionally
tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeƱos that have been dried and smoked. Experiment with different amounts until you find a level of intensity you’re comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you’re using whole chiles, you may want to remove that white tissue if you don’t want your chili too hot.

serves 6
You might need to buy:
  • dried whole oregano
  • dried or canned chipotle pepper
  • olive oil
  • allspice
  • ground cumin
  • Garnishes:
  • Chopped raw onion
  • Chopped tomato
  • Shredded lettuce
  • Tortillas

This is a quick pantry dish with intense flavors.

serves 2
You might need to buy:
  • prepared pesto
Belongs to kylerhea GYPSY SOUP 

The vegetables used in this soup are flexible. Any orange vegetable can be combined with any green … For example, peas or green beans could replace the peppers. Carrots can be used instead of or in addition to the squash or sweet potatoes, etc.

serves 4
You might need to buy:
  • stock or water
  • chopped sweet peppers
  • chopped fresh tomatoes
  • chopped celery
  • paprika
  • crushed garlic
  • chopped onions
  • olive oil
  • basil
  • salt
  • cinnamon
  • cayenne
  • bay leaf
  • tamari