My personal website and Gemini capsule
hyperreal.bsky.moonshadow.dev
1## Ingredients
2
3> Note that the kosher salt and black pepper are listed twice, because each portion is added to the pot at different times during the cooking process. I keep them in separate containers to make it easier to add.
4
5* 2 tbsp olive oil
6* 1 tbsp unsalted butter (or plant-based alternative for vegan)
7* 1 cup chopped white onion
8* 3 garlic cloves, chopped
9* 1 serrano chile, seeded and minced
10* 0.75 tsp kosher salt
11* 1.25 tsp kosher salt
12* 0.5 tsp ground black pepper
13* 0.5 tsp ground black pepper
14* 1 large zucchini
15* 1 large yellow squash
16* 1 lb ground beef (optional for vegan)
17* 3 tbsp chili powder
18* 1 tsp ground cumin
19* 1 tsp garlic powder
20* 4 cups (32 oz) chicken stock (or vegan-friendly vegetable stock)
21* 1 (15 oz) can red kidney beans
22* 1 cup uncooked red lentils, rinsed
23* 1 (28 oz) can whole peeled plum tomatoes, crushed by hand
24* 1 bunch of kale, chopped
25
26## Utensils
27
28* 1 large pot
29* 1 container to hold 1 cup of chopped onion, 3 cloves of chopped garlic, minced serrano pepper, 0.75 tsp of salt, and 0.5 tsp of black pepper.
30* 1 container to hold chopped zucchini and yellow squash.
31* 1 smaller container to hold chili powder, cumin, garlic powder, 1.25 tsp of salt, and 0.5 tsp of black pepper.
32
33## Instructions
34
35> Note: If you have raw skin or open sore on your fingers, beware when seeding and mincing the serrano chile pepper (trust me). Wear rubber gloves or use another form of protection.
36
37* Chop onion, zucchini, yellow squash, and kale. Seed and mince serrano pepper.
38* Place chopped onion, garlic, serrano pepper, 0.75 tsp of salt, and 0.5 tsp of black pepper in a single container.
39* Place chopped zucchini and yellow squash in another single container.
40* Place chili powder, cumin, garlic powder, 1.25 tsp of salt, and 0.5 tsp of black pepper in another, smaller container.
41* Heat olive oil and butter in covered pot over medium heat, until butter melts. ~1 minute.
42* Add onion, garlic, serrano, salt, and pepper to pot. Cook, stirring occasionally until onion is softened. ~3 minutes.
43* Stir in zucchini and yellow squash. Cook, stirring often, until softened. ~3 minutes.
44* Add ground beef, chili powder, cumin, garlic powder, salt, and black pepper. Stir to crumble beef. ~1-2 minutes.
45* Cover pot and cook, stirring occasionally until beef is cooked through. ~3-5 minutes.
46* Stir in chicken stock, beans, and lentils. Increase heat to high and bring to boil.
47* Reduce heat to low; cover and cook, stirring occasionally until lentils are softened. ~25-30 minutes.
48* Stir in crushed tomatoes; cover and simmer on low, stirring occasionally. ~20 minutes.
49* Stir in kale until wilted. Cook, stirring occasionally. ~25 minutes.