We had a whole bunch of chili left over from the weekend, which we decided to eat this week as we have limited freezer space left. It is almost time to start dipping into some of our frozen fruit! Pears are just about done, and apples will start to wind up at the end of October. And besides that, doesn’t an apple-blackberry cobbler sound good?
Back to dinner last night. The bake was really good, filled out with some tomato and bell pepper. The greens were nice, too, with the tomato to help cut the sharpness of the baby brassicas. Have you noticed how much sharper the fall babies are as compared to the spring baby brassicas? I know I have.
So the recipe is really easy if you have chili already made.
- 2-3 Cups of Black Bean Chili
- 3 Chopped Bell Peppers
- 3 Copped Tomatoes
- 2 sliced medium potatoes
- Cheese to taste
- Mix the chili, tomatoes and bell peppers, season to taste with salt, pepper and chili spices. Put into a casserole dish.
- Top the chili mix with sliced potatoes and bake at 400F until potatoes are tender.
- Top with cheese and pop back into the oven until melty. Alternatively, broil until cheese is melted and maybe toasted.
The greens were a variation on a basic sauteed greens recipe.
- ~1 pound of mixed greens,
- 1 onion, chopped,
- 2 chopped cloves of garlic,
- 1/2 tsp chili powder,
- 3 chopped tomatoes,
- dash of crushed red pepper.
- Cook onions and garlic in about 1 tbls oil or fat of choice until soft, add chili powder
- Add tomatoes. Cook until they release their juices and begin to dry into a paste.
- Add greens, cook until you think they are done (to taste).