We’ve reached a bittersweet milestone in our garden; after a couple months of tomato harvesting frenzy (and canning in self-defense before the tomatoes engulf us!), I finally took down our tomato plants. That means we now have a plethora of green tomatoes to use! Kevin canned a big batch of the green tomato-based relish chow chow, which we will savor with black eyed peas throughout the winter. We’ve grilled some green tomatoes, allowed others to ripen, and I used them in this tasty and filling chili!
The green tomatoes add a nice bit of tartness to the rich and savory flavor balance of Z&B Chili Seasoning, making for a warming yet bright dish to say goodbye to summer and usher in sweater weather! And if your beans are already cooked, it’s a really quick meal to throw together.
This chili is especially good paired with Chesapeake Roasted Okra (see below!), using Z&B’s new Chesapeake Blend. The complex coastal flavor of this classic blend is intense yet really versatile. It’s great in chowder and in this crazy-good Parsnip Mash, but roasting okra is one of my favorite things to do with it! And don’t worry, okra-phobes, it isn’t slimy, just delicious!
These were my ingredients for the chili:
· Splash of olive oil
· 1 medium onion, diced
· 2 cloves garlic, minced
· 2 tablespoons Z&B Chili Seasoning (you could also use some Z&B Firestorm Blend here if you like heat!)
· ½ pound bell and/or poblano peppers (or use some hotter peppers if you like), diced
· 1½ pound green tomatoes, diced
· ¾ pound ripe tomatoes, diced
· 3 cups cooked black beans (or 2 15.5 oz cans, rinsed and drained)
· 1 tsp salt
· Cilantro or parsley, chopped, for garnish (optional)
· Chesapeake Roasted Okra (instructions below)
I sautéed the onions and garlic in a little olive oil until the onions were translucent. Then I added the Chili Seasoning and peppers and cooked for a few minutes over medium heat. I added the green tomatoes and cooked for another few minutes. Then I added the ripe tomatoes, black beans, and salt, and kept cooking until the beans were hot. I served it over brown rice with a little parsley and Chesapeake Roasted Okra on the side. Yum!
This recipe serves about 4.
To make Chesapeake Roasted Okra:
I washed and trimmed the stems off 2 pounds of okra and tossed in a drizzle of olive oil, 2 teaspoons Z&B Chesapeake Blend, and about ¾ teaspoon salt. I roasted the okra on a baking sheet at 450° for about 15 minutes.
Fellow gardeners, how are your gardens winding down? What are your favorite ways to use end-of-season vegetables to celebrate the coming of autumn?