Hi guys, now that winter is in full swing, I figured to make some hearty chili.
Necessity Chili: They say necessity is the catalyst for innovation. I have read about and watched documentaries about food deserts, but I never thought I’d be spending half a year in one. Food deserts are defined by the USDA as “parts of the country vapid of fresh fruit, vegetables, and other healthful whole foods, usually found in impoverished areas. This is largely due to a lack of grocery stores, farmers’ markets and healthy food providers.” If you want to know more, look at the film A Place At The Table.
This is called necessity chili as it was made from pretty much what I could find from the grocery store, making do with some of the ingredients that I found out here. Hence canned vegetables, no bell peppers or chilies in this chili.
Ingredients: 1 onion, diced
2 carrots, diced
1 turnip, diced
1 parsnip, diced
2 celery, diced
500g ground beef
120g tomato paste
800g canned beans
400g canned corn
4 cups water
500g grated cheddar cheese
1. In a big pot, cook the onion, carrot, turnip, parsnip, and celery in olive oil until soft.
2. Add in the ground beef and brown.
3. Add in the tomato paste. Mix well.
4. Add in the beans and water, mix well.
5. Add in the corn and bring to a simmer.
6. Serve with grated cheese.