20.Feb.2012
Everyday Recipe Favorites: Veggie Chili
When I was in college I worked at the Palette Café inside the Krannert Art Museum at the University of Illinois at Urbana-Champaign. Tanya landed me the job my sophomore year as she worked there, too. That job introduced me to some of my dearest friends here in Chicago, Jenny, Andrea, & Toni, and also gave us all the opportunity to know a wonderful man named Eric, the chef at the Café back then. Whenever Eric made his veggie chili, we would all swoon with glee! I begged Eric for the recipe, but he didn’t have one. Instead, he had me watch him make it and write the recipe from my observations – my first unofficial cooking lesson! Very sadly, Eric was taken from this world far too early, but I hope he knows that he’s still very much in all of our “Palette Girls” hearts. Whenever I make this recipe, I always think of him and what a wonderful man he was…and an amazing cook!
I typically prepare this recipe on weekends and enjoy it for lunches during the week. I like to garnish it with cilantro, lime, and a little extra sharp cheddar cheese.
ERIC’S PALETTE CAFÉ VEGETABLE CHILI
3 tablespoons olive oil
2 large yellow onions, diced
4 cloves garlic, minced
1/4 cup + 1 tablespoon chili powder
1 tablespoon oregano
1 tablespoon thyme
1 teaspoon cumin
1 teaspoon black pepper
3 tablespoons Worcestershire sauce
2 large yellow squash, sliced & quartered
2 large zucchini, sliced & quartered
1 large red pepper, cut into 1/2 inch cubes
2 28 oz. cans whole tomatoes, drained, hand crushed, & de-stemmed (reserve liquid for later use)
1/4 cup light brown sugar
2 teaspoons kosher salt
2 cups frozen sweet corn
1-2 16 oz. can(s) black beans, drained & rinsed
In a large dutch oven or pot, heat oil on medium-high heat 2 minutes. Add onions, garlic, spices, and Worcestershire sauce and sauté until onions are translucent, about 5 – 7 minutes. Add yellow squash, zucchini, and red pepper. Stir often until squash and zucchini is cooked through, about 5 – 10 minutes. Add drained tomatoes, brown sugar, and salt and bring to a simmer. After 20 minutes, add reserved tomato juice, corn, and beans and simmer for an additional 20 minutes, stirring occasionally.
In a blender, purée 2 to 3 cups of solids from the chili to make the chili thicker. Return purée mixture to pot and simmer another 20 to 30 minutes, stirring occasionally. Season with salt to taste.
Serves 6 to 8
Looks yummy! I’ll give it a try.
You know this post warms my heart and soul. Thank you for this. Can’t believe how much time has passed since we were at the Palette on our Thursday night shift. I am so excited to make this recipe! I miss Eric so very much it hurts. xoxo
This recipe takes me back to flannel shirts and Birks! I LOVE this chili. THANK YOU for being the consummate student M!
Just made it for my Ash Wednesday meal; perfect! What a great addition to my chili recipe collection. Love your blog and so, so happy you are back!
This brings tears of happiness (of dear friends and all the delicious foods we were given) and sadness of our dear friend lost. Thank you for sharing this wonderful recipe and memory! XOXO
I knew my Palette Girls would like this! And I’m so happy you liked the recipe, Sharon!
Awh such fond/sweet memories of a dear soul, love this post ^ . ^