Seasonal Chili
This is a mild seasonal Chili made from ingredients originating in the Americas, except for the cheese. It is prepared only in the fall season. As the name Chili Con Carne implies, Chili is primarily a vegan dish with meat added when desired. We use ground turkey, a North American bird, in the “con carne” version of this recipe.
We make our own chili powder from imported Chipotle, Guajillo, Ancho and Pasilla peppers that we painstakingly de-seed to obtain maximum flavour with modest heat. We make our Chili mild and if you like it hot, consider buying our chili powder.
This is a mild seasonal Chili made from ingredients originating in the Americas, except for the cheese. It is prepared only in the fall season. As the name Chili Con Carne implies, Chili is primarily a vegan dish with meat added when desired. We use ground turkey, a North American bird, in the “con carne” version of this recipe.
We make our own chili powder from imported Chipotle, Guajillo, Ancho and Pasilla peppers that we painstakingly de-seed to obtain maximum flavour with modest heat. We make our Chili mild and if you like it hot, consider buying our chili powder.
This is a mild seasonal Chili made from ingredients originating in the Americas, except for the cheese. It is prepared only in the fall season. As the name Chili Con Carne implies, Chili is primarily a vegan dish with meat added when desired. We use ground turkey, a North American bird, in the “con carne” version of this recipe.
We make our own chili powder from imported Chipotle, Guajillo, Ancho and Pasilla peppers that we painstakingly de-seed to obtain maximum flavour with modest heat. We make our Chili mild and if you like it hot, consider buying our chili powder.
Indigenous people of the Anericas primarily consume nixtamalized corn. This corn is processed with an alkali solution, typically limestone in the south and hard wood ash in the north. The word comes from the Aztec and is also known as hominy in the US. Non-nixtamalized corn was traditionally thought to be poisonous… and maybe it is! Modern research has revealed that alkali treatment releases Niacin B3 vitamin that was often missing in pre-Columbian diet causing a disease called Pellagra. Nixtamalization also releases key minerals, facilitates digestion and alters the taste of corn. The process has beneficial effects on beans and other grains too. Many recipes suggest adding baking soda, also an alkali, when cooking beans, so as to facilitate digestion.
Be ready for different kinds of corn and beans. No GMO here!