Feasting: November 19 - Chili

On a frigid November day, there's nothing better than warming up with a bowl of chili, surrounded by friends.  We continued working our way through Luke's recounting of Jesus feasting as well.  Thanks for another great feast together!

Luke 9:10-17

On their return the apostles told him all that they had done. And he took them and withdrew apart to a town called Bethsaida.  When the crowds learned it, they followed him, and he welcomed them and spoke to them of the kingdom of God and cured those who had need of healing. Now the day began to wear away, and the twelve came and said to him, “Send the crowd away to go into the surrounding villages and countryside to find lodging and get provisions, for we are here in a desolate place.” But he said to them, “You give them something to eat.” They said, “We have no more than five loaves and two fish—unless we are to go and buy food for all these people.” For there were about five thousand men. And he said to his disciples, “Have them sit down in groups of about fifty each.” And they did so, and had them all sit down. And taking the five loaves and the two fish, he looked up to heaven and said a blessing over them. Then he broke the loaves and gave them to the disciples to set before the crowd. And they all ate and were satisfied. And what was left over was picked up, twelve baskets of broken pieces.

Conversation starter: What's something that you are thankful for?

Classic chili

Saute a chopped onion in a large pot.  Add and brown 1 or 2 lbs of ground beef or turkey.  Add a few cans of diced tomatoes (with or without green chili peppers).  Add a few cans of black, kidney, garbanzo, or other beans.  Season with chili powder, cumin, paprika, cayenne pepper, salt, and/or pepper.  Bring to a boil then simmer for awhile.  Serve with corn chips and shredded cheddar.

White chili

On medium heat, cook a chopped onion, 3 cloves of garlic, and 1 Tbsp of cumin.  Cook 2 large boneless, skinless chicken breasts, then cut into small pieces and blend with above ingredients.  Add two cans of garbanzo and/or beans, a can of white corn, some salsa verde and/or chopped green chilies.  Add cumin and other spices to taste.  Bring to a boil then simmer for awhile.  Serve with corn chips and shredded mozzarella.

Pumpkin chili

3-pound pie pumpkin

1/2 cup unsalted butter

1/2 cup olive oil

1/2 cup finely ground cornmeal

2 red bell peppers, chopped

1 large onion, chopped

6 garlic cloves, minced

2 tablespoons tomato paste

4 cups vegetarian broth

2 10-ounce cans diced tomatoes with green chilies

2 16-ounce cans chili beans, drained

2 cups frozen corn

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon cumin

several dashes vegetarian Worcestershire sauce

salt and freshly ground black pepper, to taste

balsamic vinegar, to taste

Peel the pumpkin and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds, then microwave each half cut-side down in a shallow dish of water for 8 minutes, or roast the halves at 450 degrees for about 15 minutes. when the pumpkin is cool enough to handle, shave off the skin with a sharp knife. In a large dutch oven or soup pot (at least 6 quarts) heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently for about 10 minutes. Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin is tender. (Or put it in the crock pot for a few hours).  Before serving, season with salt and pepper. Serve with chopped green onion, shredded cheddar cheese, and sour cream.