Vegetable Chili
1/4 cup olive or vegetable oil
2 cups chopped onion
1/2 cup finely sliced celery
1 cup carrots, sliced
2 cloves garlic, minced
1/2 tsp. celery seed
1/4 tsp. cayenne, optional
1tsp ground cumin
3 Tbsp. chili powder
2 cups canned, crushed plum tomatoes with juice
1 cup vegetable stock or water
1 1/2 tsp. salt
1/2 tsp. fresh or dried thyme
1 bay leaf
2 cups cauliflower florets
2 cups zucchini, cut into 1/2” cubes
Kernels from one ear of corn
2 cups canned kidney or pinto beans
Hot pepper sauce, optional
Heat oil in large Dutch oven and add onions, celery, onions and garlic. Cover and cook over low heat, stirring occasionally, until onions are softened, 8-10 minutes. Stir in celery seed, cayenne, cumin and chili powder. Mix well. Add tomatoes, stock or water, salt, thyme and bay leaf. Stir. Cook 15 minutes, uncovered.
Add the cauliflower, zucchini and corn kernels. Cover and cook 15 minutes. Add the beans, stir well, and cook 10 minutes more, uncovered. Check seasonings, add dash of hot sauce, if desired. Good over rice or baked potatoes.
Spiced Pumpkin Soup
3 Tbsp. olive oil
1/2 cup sliced onion
6 medium size green onions, white and green sliced separately
1/8 tsp. cayenne
1/4 tsp. ground cumin
1/8 tsp. ground nutmeg or mace
5 cups chicken stock
2 1/2 cups pumpkin purée
1/2 tsp. salt
1 cup half and half, whole milk or evaporated milk
Heat oil in large, heavy saucepan. Add onion and whites of green onions. Cook over low heat until softened, 8-10 minutes. Add the spices and stir well to coat the onions. Cook 3-4 minutes. Add pumpkin purée, stock and salt. Raise heat to medium; cook 15 minutes, stirring occasionally. Let soup cool slightly and purée it in food processor or blender. Return soup to the pan. Taste and add more seasonings, if desired. Heat to simmering. Stir in the cream and simmer 2 to 3 minutes more. Serve hot, with a swirl of cream and green onion tops. Serves 6
