This–bizarrely, beautifully berry-licious–salad the other night got me thinking:
spaghetti squash, tuscan herb hummus, nooch, and peach-mango salsa with blueberry yumminess
*in seasoned, pureed form
Sounds like chili to me.
with chobani on top!
It starts of rather commonly: onions, garlic, jalapeno sauteed or softened in simmering water.
…and then sweetened! (Naturally, of course. )
A few (Jimmy) cracked corns cans later…
…and you’ve got something bewilderingly fabulous on your hands in your pot.
Unexpected? Definitely. Crazy? A little bit.But it’s not only “Hold the flippin’ phone” weird. It’s also “I never would have thought, but…” good. Blueberry Mango Chili[Makes 8 Cups]
1 3/4 cup sweet onion, diced (215g)
3 cloves garlic, minced
1 jalapeno, seeded and minced
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1 tsp. ground coriander
1/4 tsp. allspice
1 cup bell pepper–any color–chopped (140g)
3/4 cup chopped mango, fresh or frozen (140g)
1 cup blueberries (121g)
1 15-oz. can tri-blend beans (or beans of your choice)
1 14.5-oz. can petite diced tomatoes
1 8-oz. no-salt-added tomato sauce
1 cup water
1/4 cup fresh cilantro
Combine onion, garlic, and jalapeno in a large soup pot or Dutch oven.
Add water to cover and bring to a simmer.
Once onion has softened, stir in bell pepper and spices.
Cook 5-7 minutes, until pepper are tender.
Stir in mango and blueberries. Cook 3-5 minutes.
Add beans, tomatoes, tomato sauce, and water to the pot.
Bring chili to a simmer.
Stir in cilantro and lime juice (just before serving).
Yes, it does look like I took my blueberry obsession to a weird place after all. But I know at least Laura is excited about it. See what other strange but good foodie creations have been created this week by checking out the link-up on her blog today!