Make Ahead

Compost Chili

December 23, 2015
2 Ratings
  • Serves 6
Author Notes

Lets face it, at the end of the week, what is more often than not left in your fridge are flabby greens and half-used cans of olives, tomatoes, etc. With a little care, items deemed for the trash or compost can develop into some-kind-of-wonderful: CHILI. —G

  • 1 yellow onion, diced
  • 2 pieces roasted red pepper or fresh bells, diced
  • 1 pint grape or cherry tomatoes, halved
  • 1 red or golden delicious apple, cored & cubed
  • 1 pint button or cremini mushrooms, wiped clean & diced
  • 1/4 cup dark, pitted olives, chopped (yes, you can use the canned)
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon ancho chile powder
  • 1/2 teaspoon hot smoked paprika
  • 2 cans kidney beans, rinsed & drained (any bean will do)
In This Recipe
  1. In a heavy bottomed pot, add a splash of olive oil, onion, tomato paste, chile powder, and paprika. Cook until translucent, stir in apples, sprinkle with sea salt.Season to taste and garnish with whatever green leafy's you've got (cilantro or scallions) + a dollop of that
  2. Cook until apples have fallen apart, about 5 minutes. Stir in mushrooms, cooking until liquid is released and evaporated, about 10 minutes.
  3. Stir in fresh tomatoes and cook until bursting. Add olives and peppers, and cook an additional 5 minutes, or until bottom of the pot is dry.
  4. Deglaze pan with canned tomatoes, reduce heat to medium-low. Simmer for 15-20 minutes. Stir in beans and cook additional 5 minutes.
  5. Season to taste and garnish with whatever green leafy's you've got (cilantro or scallions pair well) + a dollop of that soon-to-expire greek yogurt or sour cream. Cheese blend optional.

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