Harvest Chili (from the heart)

At Peace Blends we believe, with all of our heart, that love is transferred through food. Have you ever had a bowl of soup that feels like a warm hug from someone you love? That is how I feel about my Harvest Chili. This batch of chili has me all in my feels. 

Most of the produce was attentively grown by my sister, and harvested by myself, dad, and bonus mom. It brings back fond memories of being a barefoot grass stained kid learning how to grow produce in our family garden. Spending my day in a hot kitchen brewing a batch of soup that will nourish the bellies (and hearts) of people I love brings back fond memories of my late mother. I had a giggle when making a cilantro smiley in honor of my late friend Jimmy, who always made herb smileys in his sauces and soups because he knew it would taste better. 

The main ingredient in any dish should always be love. 

A good hearty Harvest Chili should be jam packed with all the veggies! And beans. Don’t ever let anyone tell you beans do not belong in chili. You don’t need that kind of negativity in your life. Each batch of Harvest Chili can be adapted based on what you have available, but you can get a consistent classic chili flavor by using Peace Blends chili blend.   

When I made this batch of chili I ended up with eight gallons (yes, 8). That eight gallons will provide over 100 meals to my family and friends! Making absurdly large batches of tasty soups and then giving most of it away gives me a tremendous amount of joy.

Because I only ever make enough food to feed an entire village, it makes it difficult for me to write a traditional recipe for anything. I think recipes are overrated anyway. It’s not that serious (unless you are baking, and I don’t bake for this reason). My personal recipes always read like a riddle, and Harvest Chili is one of the most vague recipes I will ever write because of the wide range of possibilities. In the end, listen to what your heart says and just do what feels right.  

This recipe is prepared vegan and gluten free to accommodate a range of dietary restrictions, but you can always substitute or add ingredients to your desires and diet. 

• Sautee diced carrots, white onion and celery in vegetable oil (or butter) until medium firm.

• Add minced garlic and simmer until fragrant. 

• Add diced eggplant, squash, zucchini, and peppers (I used jalapeno, Hungarian, poblano, and bell). 

• After all veggies are softened a bit, liberally coat them in Peace Blends chili blend (imagine the chili blend coating your veggies like a warm blankie on a rainy day).

• Mix in your various tomato bases. I used home grown tomatoes that I roasted in the oven, tomato sauce, diced tomatoes, and tomato puree. Bring to a boil. 

• Add your beans (...just do it…). I used black beans, garbanzo beans, and kidney beans. I also added some corn kernels at this time. 

• Rough chop cilantro leaves and sprinkle it in the shape of a smiley face. 

• Adjust flavor as needed by adding more Peace Blends chili blend and vegetable base. 

• Simmer until your heart's content. Thicken with a slurry (cornstarch and water) if needed

  
  

If eating right away, grab your toppings and have a bowl with someone you love. 

If gifting to your loved ones (or yourself) for later, be sure to cool thoroughly before transferring to the freezer. 

I prefer to eat it with some added toppings for that little extra razzle dazzle. I topped my bowl with shredded cheese and sour cream with a grilled cheese sammich on the side (because I refuse to accept that I am lactose intolerant). If you are feeling fancy, serve with jalapeno honey cornbread!

I hope you find great joy in your chili preparation, production, eating, and gifting!