Using fermented vegetables in meal preparation is as easy as opening a can of vegetables or a bag of frozen vegetables except that your food is alive, nutrient-dense, and you know what went into it. Fermented foods are truly convenience food: Once you have a few key ferments on hand, you have an infinite number of meal starters.
This chili uses Fermented Salsa which is not only salsa but is also incredible when added to beans or grains for a wonderful southwestern flavor. While making this simple chili requires some planning ahead—as you will need to start soaking the beans the day before—when it comes to the crunch time of a daily meal, it involves very little time to prepare.
Because the fermented chili base is added after the chili has been taken off the stove, it lends a bright, fresh flavor to the dish. You can adjust the amount of chili base you add to fine-tune the heat to your liking. The basic green chili base has a medium heat that we think makes comfortable chili for most people. For more of a fire-engine flavor, garnish individual bowls with your favorite fermented hot sauce.
Analida's Ethnic Spoon says
Mmmmm! I love a chili verde. This one looks comforting but not too heavy. Perfect to make ahead and have meals during the week. I'm thinking tacos. Inspiring and lovely!