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Old red potatoes, sprouts cut off, cut thin
Baby carrots, cut in thin rounds
Strong onion, more or less diced
One zucchini, quartered and sliced in centimeter or so wedges
One yellow squash (or the thing that's shaped approximately like a zucchini), quartered and sliced in centimeter or so wedges
Tempeh, sliced thinner than usual and then cut in half (destined to be mashed up in the dish anyway)
Nutritional yeast
Turmeric
Curry powder (fenugreek, turmeric, whatever yours puts in)
Soy sauce (Pearl River Bridge)
Light salt (half potassium chloride)
Szechuan pepper
White wine

I left the Dijon mustard, turmeric, and the lemon at G's, so I substituted Nathan's Original Coney Island Deli Style mustard as close enough, Jamaican curry powder (turmeric, foenugreek, coriander, cumin, anise, star anise, pepper, pimento, cloves, garlic), and a little bit of juice squeezed from both halves of a small grapefruit (which I subsequently ate with sugar).

(This ingredients list is quite literally what was in the house.)

15 oz baby carrots, chopped large
3 small purplish potatoes, chopped small
10 oz white mushrooms, chopped medium
20 oz can diced tomatoes
16 oz can black beans
Jamaican Rasta Rub (from Building 19, naturally). Veronica said the super-hot ingredient is Scotch Bonnet pepper
Mexican chili (redundant)
Curry powder
Italian seasoning (oregano, basil, etc.)
Light salt (half potassium chloride)

fried in day-old canola oil are remarkably good. Whole mushrooms just cut in half with a fork, and the hot sauce (the label is long lost, but Dan said it was Texas Pete's or something like that).

I think it's the mushrooms that make it, but maybe it's the evaporated off-brand tabasco sauce. All the great flavor with none of the vinegar?

vegetable chili recipie (Cathy, 2/19/08 6:41 PM)