This versatile chili is great for those odds and ends veggies in your kitchen, as so many veggies that grace our share boxes will work. included is a basic veggie foundation and spice ratio along with suggestions on where and when to add the veggies to the mix. We hope you enjoy making this chili your own!
I borrowed from two versions of goat curry here. The first is a slow cooker paleo and (potentially) gluten-free version by Ashley of My Heart Beets. The second is a more down-and-dirty version from Cassie Simmonds at the Hawaiian Irie Jerk Restauraunt in Honolulu. Whatever flavors you ultimately go with to make this dish, slow and low is the way to a tender and succulent product. Some different spices are needed so be sure to check the staples list to make sure you have what you need.
I loved this combo of the Winter CSA citrus, storage carrots and cabbage. Hope you like it too, along with the bonus recipes in this Sunday Dinner post(I loved the maple grapefruit combo so much, I went a little crazy). A little dijon mustard goes a long way in putting this vinaigrette over the top.
