Food is such a great source of memories. From big family feasts to a particularly pleasant summer’s day involving ice cream….
Chili is another one of mine. I don’t think I’d ever had a proper chili until I visited New York a few years ago. It was a cold September’s day and we took a break from sight-seeing to grab lunch in the Grand Central Station Food Court. We opted for steaming cups of vegetarian chili and pieces of sweet, crumbly cornbread. I’ve been a fan ever since and often make chili dishes, accompanied by the obligatory cornbread, and think of our fun trip to NYC.
This is a simplified version of chili, blended up into a thick soup for maximum creamy comfort. It’s not too spicy, but even so I like to have a cooling contrast to go with it, and the tangy avocado-lime cream filled that role perfectly.
I took the opportunity to try a new cornbread recipe out as well. These muffins are from Isa-Chandra Moskowitz’s latest book “Isa Does it”. My favourite cornbread is still the Corn & Scallion version from another book by the same author,“Appetite for Reduction”, but these were still pretty good.
I don’t think I need to tell you how nice it was to come home to a big bowl of this after being outside in the cold and rain. A big thank you to whoever invented soup!
- 1/2 Tbsp Olive oil
- 1 Medium onion, diced
- 1 Medium carrot, diced
- 1 Stalk of celery, diced
- 2 Cloves of garlic, minced
- 1 Tbsp Ground cumin
- 1Tbsp Mild chili powder
- 1/2 Tbsp Dried oregano
- 1 1/2 Tbsp Tomato paste
- 3 C Vegetable broth
- 1 1/2C/ 1 Can Cooked kidney beans
- 1/2 tsp Salt
- 1 Medium Avocado, scooped out
- Juice of 1 lime (2 Tbsp)
- 1 Tbsp Olive oil
- Pinch of salt
- 1/8 tsp Garlic powder
- 1/2 C (loosely packed) Fresh coriander
- In a large pot, sauté the onion, celery and garlic in the olive oil for approx 5 minutes. Add the minced garlic and spices and continue to cook for a further minute.
- Add the beans, vegetable broth and tomato paste. Bring to a boil then turn down the heat and allow to simmer, uncovered, for 15-20 minutes. Add salt and pepper to taste.
- Use an immersion blender to blend until fairly smooth. I like a few chunky bits in mine.
- Serve topped with a generous spoonful of the avocado-lime cream and cornbread on the side.
- In a food processor combine all ingredients except for the coriander and process until smooth. Pulse in the fresh coriander.
Do you have any vivid food memories? Please share!
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