![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
campsite chili
Aug. 13th, 2006 01:40 pmCampsite Chili
Grill/roast:
one sweet banana pepper
one hot banana pepper
one sweet Italian pepper
Look at the scotch bonnets and think about using them, realize you have no gloves and your hands are full of nicks and scratches and splinter cuts, as are all your nailbeds. Wisely put them away.
In a pan over a low flame, sauté one sweet onion (diced) in olive oil. Add salt and garlic pepper. Add a can of diced tomatoes (14.5oz), and a small can of chipotle sauce. Toss in the peppers as you stem/skin/dice them. Toss in about half a diced zucchini, whatever didn't fit on the skewers for the grill.
Add about a cup and a half of beans (we had cooked and rinsed cranberry beans with us) and a quarter to half cup of quinoa. (I travel with a yogurt cheesemaker, so I always have a fine sieve on hand for washing the quinoa.
Cook on low, stirring frequently. the flame will be too hot, but that's propane for you. Cook about 10-15 minutes. Cover if you want. Take off the heat and keep covered. Most of the quinoa should have cooked by then. The rest is just adorably crunchy.
Enjoy. Add cheese, tortilla chips, or sour cream (if you carry it). Add meatloaf or turkey ham if you're![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
explodingcat.
Grill/roast:
one sweet banana pepper
one hot banana pepper
one sweet Italian pepper
Look at the scotch bonnets and think about using them, realize you have no gloves and your hands are full of nicks and scratches and splinter cuts, as are all your nailbeds. Wisely put them away.
In a pan over a low flame, sauté one sweet onion (diced) in olive oil. Add salt and garlic pepper. Add a can of diced tomatoes (14.5oz), and a small can of chipotle sauce. Toss in the peppers as you stem/skin/dice them. Toss in about half a diced zucchini, whatever didn't fit on the skewers for the grill.
Add about a cup and a half of beans (we had cooked and rinsed cranberry beans with us) and a quarter to half cup of quinoa. (I travel with a yogurt cheesemaker, so I always have a fine sieve on hand for washing the quinoa.
Cook on low, stirring frequently. the flame will be too hot, but that's propane for you. Cook about 10-15 minutes. Cover if you want. Take off the heat and keep covered. Most of the quinoa should have cooked by then. The rest is just adorably crunchy.
Enjoy. Add cheese, tortilla chips, or sour cream (if you carry it). Add meatloaf or turkey ham if you're
explodingcat.
