Moroccan Fish

Moroccan FishThis is another alternative to regular gefilte fish, and will work well for people that don’t keep gebrokts (those that don’t mix matzo with liquids), as there is no matzo meal used in this recipe. If you’re not crazy about cilantro (like me) you can use parsley instead and you can cut down on the amount of chili peppers as well if you’re not into the heat. This recipe will serve 8.

Ingredients:

8 boneless fish fillets (best if you use a firm, dense fish like halibut or snapper)
2 bunches fresh cilantro/parsley, cut into large pieces*
2 red bell peppers, seeded and cut into long thin strips
10 large garlic cloves, coarsely chopped
4-6 large dried red chili peppers (or less depending on preference)
½ teaspoon turmeric
3 cups water
⅔ cup extra virgin olive oil
2 heaping tablespoons paprika
Salt and pepper to taste

* Click here to check how to clean cilantro and parsley.

Directions:

For this recipe, you will need a sauté pan, it’s like a wide, deep skillet with higher sides. Before you start cooking, reserve a few pieces of the cilantro/parsley for garnish. Place cilantro/parsley, bell pepper slices, garlic and chili peppers in the bottom of the pan to create a “bed” for the fish. Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets. Add the water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan. Mixture should be simmering lightly at this point. Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns yellow.

In a small bowl, mix together olive oil and paprika with a fork. Pour red oil mixture over the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, and the fish has turned a rich red colour.

Serve the warm fish and bell peppers, drizzled with some of the sauce and garnish with the remaining fresh cilantro/parsley leaves.

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Fajita Spice Mix

Fajita SeasoningA fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.

So I call this a Fajita seasoning mix, but it can be used with tacos, chilies or anything that you want to give a south western flair to. You will notice the addition of two ingredients that may seem a bit out of place. First, there is the cocoa powder; you won’t taste it in the finished product, but the subtle chocolate flavour helps round out the other spices and notes of the blend. The second it the starch. I add this to help thicken, ever so slightly, the sauce/gravy that is created when using this blend, especially in fajitas or tacos. When it comes time to using the blend, other than as a dry rub, I suggest adding 1 tablespoon lime or lemon juice (more to taste), 1 tablespoon olive oil and 1 tablespoon water. This will give you the slight saucy consistency you want.

This recipe will make about a cup of spice mix.

Ingredients:

¼ cup chili powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon ground coriander
1 teaspoon unsweetened cocoa powder
1 teaspoon cayenne
1 teaspoon corn starch/potato starch/flour

Directions:

Mix all of the ingredients together in a small bowl. Store in an airtight container. Can be kept for one to six months (depending on how airtight your container is).

Tandoori Spice Blend

Tandoori Spice BlendTandoori masala (masala means spice blend) is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Pakistani cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, onion, cayenne pepper, and may include other spices and additives. The spices are often ground together with a pestle and mortar.

Tandoori masala is used extensively with dishes as tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogourt and tandoori masala. The chicken is then roasted in the tandoor at very high heat. The chicken prepared in this fashion has a pink-coloured exterior and a savoury flavor. For you kosher readers out there, try making this dish using non-dairy yogourt or water down some non-dairy sour cream to get a yogourt like consistency.

Other chicken dishes, in addition to tandoori chicken, use this masala, such as tikka or butter chicken, most of them Punjabi dishes. Meat other than chicken can be used, as can paneer (paneer is a homemade pressed cheese made out of curdled milk).

If freshly prepared, the masala can be stored in airtight jars for up to two months. The spice blend is also readily available at larger supermarkets and specialty Asian stores, with varying tastes depending on the brand. This recipe will make about 1 cup of spice blend.

Ingredients:

6 tablespoons paprika
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon crumbled saffron threads
½ teaspoon cayenne pepper

Directions:

Whisk all ingredients in medium bowl. Transfer to airtight container. Note: If your saffron is really fresh and doesn’t crumble easily, toast it in a dry skillet over medium heat until dark red. Cool; then crumble.

Orange, Tea, Bourbon-Brined Paprika Turkey

Turkey Breast

Brine a turkey breast for hours in a savoury, flavorful combination of spices, black tea, and bourbon. The breast is seasoned with a spiced margarine and roasted until golden brown and tender.

Ingredients:

1 (8 pound) whole turkey breast

Brine:
2 quarts water
5 oranges – juiced and zest cut off in large strips
2 cups kosher salt
1 cup white sugar
12 black tea bags
4 bay leaves
6 whole cloves
12 whole black peppercorns
1 cup bourbon whisky (or other strong alcohol of choice)
4 quarts cold water, or as needed

Seasoned Margarine:
2 tablespoons coriander seeds, crushed
1 tablespoon paprika
2 teaspoons cumin seeds, crushed
6 cloves garlic, crushed and chopped
6 tablespoons margarine, softened

Directions:

Pour 2 quarts of water into a very large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.

Preheat oven to 350 degrees F. Set oven rack to the lowest position in the oven. Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels.

Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl. Loosen the skin over turkey breast with your fingers and spread ¼ cup of the seasoned margarine beneath the skin. Rub remaining margarine over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.

Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F, about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

Moroccan Mains: Chicken & Couscous

tumeric chicken

Moroccan Chicken

Serves 8
Ingredients:

2 pounds skinless, boneless chicken breast meat – cubed
1 tablespoon and 1 teaspoon salt
olive oil
2 onions, diced
4-5 cloves garlic, diced
4 carrots, sliced ¼” rounds
4 stalks celery, sliced ¼” rounds
2 tablespoons grated fresh ginger root
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
3 cups chicken broth
2 cups crushed tomatoes
2 cups canned chickpeas, drained
2 zucchini, sliced ½” rounds
2 tablespoons lemon juice
Pepper, to taste

Directions:

Heat a large saucepan over medium heat adding a little olive oil. Season chicken with salt and pepper, and brown in the saucepan until almost cooked through. Remove chicken from pan and set aside. Sauté the onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to a simmer once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve over the rice, plain couscous or the delicious couscous recipe below.

CouscousMoroccan Couscous

Ingredients:

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1″ pieces
2 zucchinis, halved lengthwise and cut into ¾” pieces
½ cup golden raisins (optional)
1 teaspoon kosher salt
grated zest of one orange
1 540ml can chickpeas, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint*

Directions:

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

*To learn how to inspect fresh mint, click here.

Moroccan Spicy Lentil Soup

Spicy Lentil Soup

The recipe for this soup was passed around the office with rave reviews! It was originally published in the Toronto Star many moons ago, but has since become a staple in many of the houses of my co-workers. When they heard I was doing a Moroccan Week, it became a no brainer that I include this recipe! I hope you all enjoy!

Ingredients:

2 tablespoons olive oil
2 onions minced
1 clove garlic minced
2 teaspoons minced fresh ginger
1 teaspoon paprika
1 teaspoon turmeric
¼ teaspoon cayenne
1 cinnamon stick, about 2-3 inches in length
1 cup dried red lentils
5-6 cups vegetable or chicken broth
796ml can diced tomatoes
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
540ml can chick peas, rinsed and drained
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice

Directions:

In a large pot, heat oil over a medium-high heat. Add onions, garlic and ginger. Cook, stirring every 3-5 minutes, until the onion has softened, but has not browned. Stir in the paprika, turmeric, cayenne and cinnamon. Cook, stirring constantly for 1 minute. Stir in the lentils, and mix until they are well coated. Stir in 5 cups of stock, tomatoes, salt, pepper and the bay leaf. Raise the heat to high, and bring the soup to a boil. Reduce the heat to low and let simmer, covered, for 30-40 minutes. Add the remaining cup of stock and stir in the chickpeas, parsley and lemon juice. Simmer uncovered for a minute or so. Discard the bay leaf and cinnamon stick. Adjust the flavour as desired, adding more salt, pepper or lemon, then serve hot. Enjoy!

Moroccan Cigars – 3 Ways

regular morrocan

Moroccan Pastilles

Ingredients:

2 pounds Ground meat
½ cup water
6-7 bay leaves
Salt
Pepper
1 teaspoon mace
1 teaspoon nutmeg
1 teaspoon turmeric
½ cup oil
Juice of 1 lemon
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, 4 – 5 bay leaves, salt, pepper, mace, nutmeg and turmeric. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with 2 bay leaves, oil and lemon juice. Once fully ground and combined, form the meat into small flat balls. Refrigerate the balls until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet.
Triangle Fold

Using scissors, divide the sheets length wise into 2” strips. Place one of the meat balls at the base of the dough strip. Fold the dough, alternating angles, until the entire strip is used, and the pastille is shaped like a triangle. Repeat this process with the rest of the meat. Once all the meat has been used, place the triangle pastilles on a baking sheet, and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or room temperature.

Cigar

Spicy Moroccan Pastilles

Ingredients:

2 pounds ground meat
½ cup water
6-7 bay leaves
½ cup oil
2 heads of garlic
1 heaping teaspoon cumin
1 heaping teaspoon paprika
1 heaping teaspoon salt
2-3 hot chilies
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, 4 – 5 bay leaves, salt, cumin, paprika and hot chilies. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with 2 bay leaves, oil and garlic. Once fully ground and combined, form the meat into small flat cigars. Refrigerate the cigars until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet. Using scissors, divide the sheets length wise into 3” strips. Place one of the meat cigars at the base of the dough strip. Fold the sides into the centre, and then roll up the length of the dough, creating a cigar look. Repeat this process with the rest of the meat. Once all of the meat has been used, place the cigar pastilles on a baking sheet and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or at room temperature.

Sweet Chicken

Sweet Chicken Moroccan Pastilles

Ingredients:

2 pounds ground chicken
1 onion
1 heaping teaspoon sugar
¾ teaspoon cinnamon
¾ teaspoon salt
¾ teaspoon pepper
½ cup slivered almonds
½ cup raisins (optional)
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, onion, sugar, cinnamon, salt and pepper. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with the almonds and raisins. Once fully ground and combined, form the meat into small flat balls. Refrigerate the balls until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet. Using scissors, divide the sheets length wise into 2” strips. Place one of the meat balls at the base of the dough strip. Fold the dough, alternating angles, until the entire strip is used, and the pastille is shaped like a triangle. Repeat this process with the rest of the meat. Once all the meat has been used, place the triangle pastilles on a baking sheet, and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or room temperature.

Ram’s Head – ראש כבש

The following is said while eating a piece of the meat from a ram’s head (or the head of another kosher animal or fish).

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה לְרֹאשׁ וְלֹא לְזָנָב

May it be Your will, Lord our G‑d and the G‑d of our fathers, that we be a head and not a tail.

(The following is added only over the head of a ram:

וְתִזְכֹּר לָנוּ עֲקֵדָתוֹ וְאֵילוֹ שֶׁל יִצְחָק אָבִינוּ בֶּן אַבְרָהָם אָבִינוּ עַלֵיהֶם הַשָּׁלוֹם

…And You shall remember for us the binding and the ram of our forefather Isaac, the son of our forefather Abraham, peace be onto them.)

Spanish Morrocan Fish

Spanish Moroccan Fish

Ingredients:

1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, diced
4 green olives, sliced (optional)
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup fresh parsley, chopped
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken soup powder
Salt to taste
5 pounds tilapia fillets

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and chickpeas and continue to cook until the peppers are slightly tender, about 5 minutes more. Sprinkle the parsley, paprika, cumin, cayenne, and chicken soup powder over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 30-40 minutes. Serve over rice, couscous or with crusty bread. Can be served hot or cold. This dish serves 6 as an entrée, 12 as an appetizer.

Kebabs

Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Ingredients:

1 ¼ pounds ground lamb
¾ cup finely chopped onion
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
4 garlic cloves, minced
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cayenne pepper
12 bamboo skewers
Olive oil
Warm pita bread
Fresh Hot-Pepper Paste

Directions:

Combine lamb, onion, parsley, mint, garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour. Prepare barbecue (medium-high heat). Drain skewers. Form generous ¼ cup lamb mixture into 3-inch-long sausage around centre of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste. Makes 12 skewers.

hot pepper sauce

Fresh Hot-Pepper Paste

Ingredients:

1 cup chopped fresh cilantro
1 cup chopped fresh parsley
¼ cup chopped seeded fresh red serrano or red jalapeño chilies
¼ cup water
¼ cup olive oil
1 ½ tablespoons garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin

Directions:

Combine all ingredients in processor and blend until very finely chopped. Can be prepared up to 1 week ahead. Store in an air-tight container in the fridge.

Gourd – קרא

The Hebrew word for Gourd is קרא, which relates to the word קרע—meaning to rip apart, as well as קרא—to announce. So with this in mind, we eat a symbolic piece of gourd or squash, and ask that our evil deeds are ripped up and our good deeds proclaimed.

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁתִּקְרַע רוֹעַ גְּזַר דִּינֵנוּ, וְיִקָּרְאוּ לְפָנֶיךָ זָכִיּוֹתֵינוּ

May it be Your will, Lord our G‑d and the G‑d of our fathers, that the evil of our verdicts be ripped, and that our merits be announced before you.

Once all the ripping and shouting is done, enjoy these gourd recipes with your family!

Squash, Pomegrante, Farro Salad

Roasted Squash, Pomegranate and Farro Salad

Ingredients:

1 medium squash (meat and seeds)
1 cup farro
¼ cup pomegranate seeds
2 tablespoons green onions, chopped
1 ½ tablespoons olive oil
Salt and pepper to taste

Spices for Toasted Seeds:

¼ teaspoon olive oil
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon cumin
Pinch of black pepper

Preheat the oven to 400 degrees for roasting the squash. Half the squash lengthwise and scoop out the seeds, setting them aside for toasting later. Slice the halves into ¾ inch crescents, coat lightly with olive oil and season with salt. Roast on an aluminum-lined baking pan for about 30 minutes, turning halfway through.

As the squash roasts, boil 1 cup of farro in 3 cups of water. Once at a boil, turn down to a simmer and cover for 15 minutes until al dente. Drain the remaining water, and set aside in a large bowl to cool. Yield the seeds from the pomegranate by cutting off the stem, and scoring the pomegranate skin in quarters. Soak the scored pomegranate in water for a few minutes, before breaking it apart and seeding it under water. The pith with float to the surface of the water as you continue to agitate the seeds. Drain them and side them aside.

When the squash is done, allow it to cool almost completely before cutting it away from the skin and into cubes. Similar to the process for seeding the pomegranate, soak the squash seeds and pith in water, and agitate to separate the seeds. Discard as much of the pith as possible. Use the same pan to toast the seeds. Toss the seeds in the olive oil, salt, paprika, cumin, and pepper, then spread evenly on the aluminum foil. Toast in the oven for about 10 minutes, tossing halfway through.

When all the ingredients are prepared, toss together in a large bowl with 1 tablespoon of olive oil and chopped green onions. Season with salt and pepper to taste.

 

Roasted SquashRoasted Kabocha Squash with Fried Sage

Ingredients:

1 Kabocha squash (or acorn, butternut, etc.)
4 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon brown sugar
Salt and pepper, to taste

To Fry the Sage:

Ingredients:

1 bunch fresh sage
¼ cup olive oil
Coarse salt

Directions:

Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt. Prep and fry sage and set aside. You can learn how to clean sage here.

Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds. Lay the squash halves on their flat side and again with a sharp knife and a strong person, cut them into wedges. Place squash on a foil lined baking sheet and drizzle with oil, salt, pepper, curry and dust the top with brown sugar. Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through. When done, top with salt and pepper and the fried sage.

Kitchen Sink Vegetarian Chili

Chili

The great thing about this chili is that you don’t like one of the ingredients? Leave it out! Add something else! Play around with it! Want it spicier? Up the chili powder or hit it with some Tabasco sauce. This really acts as more of a guide to let your inner cook out to experiment and see what happens. You can always add meat if you wish. If you do, brown off the meat first, then follow the rest of the directions as listed below. Serve this chili up over rice or on top of baked potatoes for a great filling meal. This recipe makes 6-8 servings.

Ingredients:

1 tablespoon vegetable oil
1 cup onions, diced small
¾ cup carrots, diced small
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (796 ml) can whole peeled tomatoes with liquid, chopped
1 (540 ml) can kidney beans, drained
1 (540 ml) can black beans, drained
1 (341 ounce) can whole kernel corn, drained
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Directions:

Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, beans, and corn. Season with paprika, salt, cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20-30 minutes, stirring occasionally. Once all the vegetables are tender and cooked through, and remove lid and cook for an additional 5-10 minutes to reduce the liquid in the chili as needed. Serve over rice or baked potato.

To make this into Cincinnati Chili, serve the chili on top of cooked spaghetti and top with shredded cheese and raw diced onions. To make this into a Frito Pie, line a pie or casserole dish with corn-chips, then top with the chili. Top the chili with shredded cheese, raw diced onions and a few slices of jalapeno and bake in the oven at 350 for 5-10 minutes, until the top is browned and melted.