1 yellow onion, chopped
4 cloves of garlic, chopped
2 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
head of broccoli, chopped
1/2 head of cauliflower, chopped
1 28-oz. can of crushed or diced tomatoes (NOTE: after making I think 2 cans might be better)
1 4-oz can chopped mild green chilis
2 large zucchini, chopped (1 green/1 yellow)
salt, to taste
water, as needed to thin
dashes of: ketchup (not enough canned tomatoes – had to flavor some water), blackstrap molasses, and cocoa powder
1-2 C TVP chunks
1/2 tsp liquid smoke
2 15-oz. cans of beans, I used pinto and kidney
2 C frozen corn
In a large soup pot, saute the onion in a little water until it becomes translucent, then add garlic and cook for a few minutes. Add all remaining ingredients except the beans and corn and let it just barely simmer, covered mostly, for about 20 minutes. Add the beans, liquid smoke, and corn, cook for 10 more minutes. Taste and adjust as needed. This chili topped with yuca root and guacamole (or plain avo) is HEAVENLY.
madsmatterhorn 
I have some chili in the crock pot right now, but based on your recommendations Maddie, I am adding molasses, liquid smoke and more veggies! Keep up the great recipes! XOXX!
i want to make the chili! How do you prep the yucca topping? I gotta say, that I have yet to buy yucca at the store, though I already know I love it.
Here’s the yuca recipe – it’s a post that hasn’t been published yet because I’m waiting on a photo. Happy Friday! My potluck was cancelled due to a family emergency of the hosts. Wish we could trade places. I was all ready to bake that bread! Hope you thought of something for yours tomorrow. xoxo PS don’t forget the avocado/guac 🙂
YUCA FRITA
AKA Cassava, AKA Tapioca. I love starchy vegetables, and pan fried yucca is way up there on the list. In fact, it’s my number one. I’ve been scoping out recipes with yuca but every time I buy some I just want to eat it unadorned. The flavor is so subtle, complex, and addictive!
1 Yuca root 1 tsp canola oil Salt, to taste Lime wedge
Peel the yuca well, and cut off the stem end. Cut length-wise into thirds. Bring a small pot of water to a boil, add in the yuca, and boil about 8-12 minutes, or until tender. Drain. Preheat canola oil in a fry pan. When yuca is just cool enough to handle, cut each third in half – width-wise this time – and use the knife or your fingers to remove the wooden spine that runs through the middle. Discard the spine, and cut the yuca to bite-size. [Lately, during fast meals on busy days, I stop here. Saves time and oil.] Fry it in the pan, tossing occasionally,for about 8 minutes – until there are lots of brown spots. Sprinkle with salt and a squeeze of lime – maybe some salsa too.