As the weather turned cold, I turned to the stock pot. We have a habit of making weekend soups. This part of our seasonal diet warms the house, the body, and the soul. It’s easy to incorporate preserved local foods into soups.
My chili is popular at our house. I make it throughout the winter using my stash of frozen vegetables and home canned tomatoes. I believe in tossing what looks good into my chili, so the measurements are estimates.
1. Cook one-half cup of brown rice (makes about one cup cooked).
2. In a separate stock pot, heat vegetable oil and add the following chopped Michigan vegetables from your refrigerator or freezer: two small onions, ½ of a red bell pepper, about one green bell pepper.
3. Add to the pot: salt, pepper, ground cumin, and chili powder to taste. I use a light sprinkle of cumin powder and a heavy sprinkle of chili powder.
4. Sauté a couple of minutes, then add three Serrano peppers (or to taste and include seeds for hotter chili). Cook until the onions are translucent.
5. Add two quarts of home-canned tomatoes, one-half to one cup of corn kernels, two chopped roasted Anaheim peppers, and about two cups of cooked Michigan pinto beans.
6. Combine the rice into the stock pot vegetable mixture.
7. Heat through and either serve immediately, or let it simmer to marry the flavors more.