Little Miss Scatterbrain.

This is the last recipe I'm doing from the second E-book. I crocked this yesterday, but life got in the way and I wasn't able to sit down and share it with you.

"Zucchini and Black Bean Chili" (6 quart pot)

~1 t extra-virgin olive oil
~2 T chili powder
~1/4 c mustard seeds
~1 t ground cardamom
~2 t ground cumin
~4 garlic cloves, minced
~1 large onion, chopped (The recipe said 2, but I decided it needed only one.)
~1 c frozen corn (The recipe said 1 can, drained.)
 ~1 can mushroom pieces, drained (The recipe said 1 lb any variety.)
~1 large zucchini, chopped (From the CSA!)
~2 jalapeños, seeded and finely chopped
~8 oz tomatillos, husked, rinsed, and chopped
~5 1/2 veggie broth
~1 (6 oz) can tomato paste
~2 T lime juice
~2 T chipotle peppers in adobo sauce, minced
~` t salt
~2 (15 oz) cans black beans, rinsed and drained
~1/2 t black pepper
~1/2 c fresh cilantro (I forgot to add this. Oops.)
~1/2 c diced tomatoes (This, too.)

The recipe called for using a Dutch oven. I don't have one, I used a big ass pot. (Patent pending.)

Mix olive oil, chili powder, mustard seeds, cardamom, and cumin and pour mixture into your big ass pot.
Over high heat, stir until spiced begin to sizzle.
Add garlic, onions, corn, mushrooms, zucchini, jalapeños, and tomatillos.
Stir until veggies become soft and juicy.
Cook for about 10 minutes, uncovered, to allow juices to evaporate.
Pour veggie broth, tomato paste, lime juice, and chipotles. Mix well.
Season with salt and pepper.
Put beans in crock pot.
Pour veggie mixture on top.
Cover and set on high for 6 hours.*
Garnish with cilantro and tomatoes.*

10 servings.

*So...4pm rolled around and I realized I never hit start. Since I wasn't really a fan of eating at 10pm, I cooked it for 3 hours and hoped for the best. And then I forgot to do the last step.

This was a good chili. It had a nice Mexican flavor to it which was kind of refreshing. It probably would have been even better if I actually paid attention to what I was doing for once.