It's that time of year again, folks. It's the time of year that I forgo bananas and avocados. The time I think twice about each piece of chocolate and don't down a glass of almond milk each night. It's the Eat Local Challenge!
I'm not mourning the bananas and almond milk yet, though. It's just day 3 of the challenge and I've been eating really well. I've enjoyed yogurt and homemade granola for breakfast, cucumber and tomato salads from the garden, grilled corn & zucchini salads and tonight's kidney bean chili for lunch and dinner. Oh, and lots of black bean tacos and Whole Grain Milling Company chips. All local. It's crazy how good we can eat here in Minnesota.
I'm sure I'll be whining about missing mangos in a few weeks, but for now I'm satisfied. Here's the basic recipe for the chili I made tonight:
Local Kidney Bean Chili
Not a "meaty" chili- but darn good. It would also be good with zucchini in it, now that I think about it. That's a little non-traditional for chili, but it sounds good to me.
About 1.5 cups of dried kidney beans (local bulk beans from the co-op)
2 cups tomato sauce (I used homemade canned stuff, but Buon Giorno Minnesota tomato sauce would work)
1 jalapeno, seeded and minced (from the garden)
2 fat cloves fiery garlic (from the Madison farmers market last weekend)
Kernels from 1 ear of sweet corn (from Wheatfield Hill Organics in Wisconsin)
1-2 Tablespoons chili powder (from Frontier Co-op in Iowa)
Salt to taste
Soak the kidney beans overnight or bring to a boil, then turn off heat and let soak for 1 hour. Drain and add fresh water to cover. Cook for ages and ages in a regular pan or use a pressure cooker and cook for 3 minutes. Make sure there's not too much water/bean broth in the pot after the beans are cooked. It should just be barely covering the beans. Then add tomato sauce, jalapeno, garlic, corn and chili powder. Bring to a simmer and cook for about 5-10 minutes. Season with salt to taste. Serve with corn chips or cornbread or other delightful local accompaniment.