I enjoy a good chili from time to time but was craving for something a bit different. I came along this recipe and decided to play around with some of the ingredients. It turned out really well and tasted delicious. It will definitely be made more often!
1 bell pepper
1/2 butternut squash or hokkaido pumpkin (around 500 -600 g should be fine)
340 g pre-cooked black beans
1 can diced tomatoes
3 big tomatoes
minced soy (optional)
1 – 1 1/5 cups vegetable broth
2 – 3 garlic gloves
salt, pepper, chili powder, cumin, liquid smoke, 1 bay leaf, cinnamon
Peel the butternut squash and cut it into pieces. If you use hokkaido you don’t have to peel it. Fry the pumpkin in a big pan or wok with the chopped onion, bell pepper and the crushed garlic on medium heat. Sauté the vegetables a few minutes until the onions get glossy. Add the canned tomatoes, chopped fresh tomatoes and broth. If you want soy in your chili you can add it now. It will soak up some liquid, so you might have to add a bit more broth. Add the spices to your taste. The liquid smoke goes really well with it but you can also use smoked paprika spice.
When the chili starts boiling, turn the heat down until it’s simmering. Put the lid on and leave it on the heat for around 30 minutes. Then add the beans and let it cook for another 30 minutes. Check if the chili is seasoned enough and add some more spices if needed.
Cut the tortillas into strips and fry them with a little bit of oil in a pan until they’re golden. I like to add a bit of coconut oil at the end, it gives the tortillas a really nice taste.
Toss them around so they can fry evenly. Let them dry on a piece of paper when you take them out so they’ll get nice and crispy. Serve the tortilla strips on the chili and enjoy!
Yes, we like to pick mushrooms. It’s a great feeling to walk through the forest (if it’s not raining cats and dogs) with a little basket and to stumble upon some tasty little mushrooms. Ooh the victory when the basket gets fuller! (You sometimes have to appreciate the small things, right?)
Helsinki might be the capital city but it’s really green. There is a big Central Park where you can find mushrooms and pick blue- and lingonberries. Unfortunately it’s really busy. A lot of people take their dogs for a walk in there and go jogging or horse back riding. Better mushrooms and less traffic we found in a more secluded forest in Espoo.
In the summertime you can find lots of chanterelles. When the weather is turning colder it’s time for “tatti” (engl. bolete, germ. Marone/Röhrling) and “hapero” (engl. russula, germ. Täubling) and “känsätuhkelo”(engl. common puffball, germ. Flaschenstäubling). There are a lot more mushrooms to pick but my most favourite ones are “suppilovahvero” (engl. winter chantarelle, germ. Trompetenpfifferling) and “vaaleaorakas” (engl. hedgehog mushroom, germ. Semmel-Stoppelpilz).
So, for us this is a perfect way to spend boring sundays possibly until Christmas since the winter chanterelles can even be found peeking through the snow.
This late autumn is so grey and depressing – it feels like it’s not getting light at all, it just goes from black to grey. I wish it would be sunny!
This weather makes me both tremendously tired and utterly unproductive. In the morning nothing feels better than the warm blankets and some feline and human company in the bed. I’d just like to stay in when the damnable alarm goes off, but no, work awaits.
Twice a week I have my German class, and that is also one reason this blog has been a bit abandoned. I’m trying to learn the language as fast as I can, so I’m actually in a class that is above my level – which means I have to do a lot of extra work in my free time. I have six course books I’m doing at the moment! Six!
Well enough with the moping now, Tiia! I have great plans of making lavender and rose macarons this week, I’m trying my best to have the time for it. If I do and they don’t turn out to be flat as pancakes, recipe is to be expected on the weekend!
In the meanwhile, here are some pictures of Jeera and Kookos, to brighten up the Tuesday!