Make Ahead

Compost Chili

December 23, 2015
2 Ratings
  • Prep time 5 hours
  • Cook time 30 hours
  • 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

What You'll Need
  • 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)
  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.
  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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