Before we get into My Almost Famous Chili recipe I want to say a few things about the photo for this post. I was very reluctant to use this photo because of the color but in the end I decided to go with it. I am sure that I am breaking all the rules in food photography but I love the look of this photo. It gives me a clean, warm, cozy feeling through the colors along with the shadows. I used a 750 watt halogen lamp with no reflector or umbrella. After uploading the photo onto my computer and putting it through a photo program I still liked this look better. I have ordered a light kit and am waiting for my that to arrive. Exciting!
Let me know what you think, does this scream warm, cozy, candlelight. Or just really, really bad photography?
I am not bragging but everyone who eats this chili wants to make it, seriously. Non vegetarians love as well as veggies and go back for seconds. That’s why I call it almost famous. It is totally vegetarian and or vegan. I toss pretty much any veggie in and add some cumin, chili powder, paprika and a tiny hint of cinnamon. The cinnamon adds a nice flavor and the fragrance while cooking gives off a warm, toasty aroma. Yum.
Congratulations and Good Luck to all the Foodbuzz nominees who are getting ready to head to San Francisco this weekend. Can’t wait to read about your exciting adventure and find out the winners for this year.
2 cans light red kidney beans
2 ears corn cut from cob or canned
1 stalk of celery chopped
1 onion chopped
1/2 lb mushrooms sliced
1 jar green olives with pimentos sliced with a little bit of the olive juice
large can chopped tomatoes
15 oz can tomato sauce
1 tsp cumin or more
1tablespoon chili powder
2-3 cloves garlic minced or garlic powder
jalapenos to taste
shredded cheese or vegan cheese
sour cream or vegan sour ream
You can saute the vegetables in some olive oil but it you are watching your fat content omit that step and just place everything in a large pot, bring to a boil then turn the heat down and let simmer a few hours. This recipe is also great for the slow cooker, place everything your slow cooker turn to low and leave for 8 hours.