Addicted to motion, I am finding that doing nothing is the hardest thing to do. Desire may be the sole source of human discontent. After 290 days of chili, the desire for pinto beans surely provides vice to disaffection. Time to give the legumes a break and go bananas.
It may be absurd to use bananas in place of beans. It may be a good way to use the teetering acropolis of bananas which looms like a bright yellow crack-stack, bringing down property values in our kitchen. It may be that I need a nap (or a beer).
1 lb Talapia, diced
1 ½ C Diced Tomatoes
1 C diced carrots
2 C vegetable juice
1 T chili powder
1 t garlic powder
1 t coriander
1 t cumin
1 t Mexican oregano
1 t paprika
2 C diced banana (about two large)
- Add ingredients to a pot and mix well. (Use caution when approaching the sketchy banana high-rise).
- Simmer for 45 minutes.
- Serve with a renewed vitality and a fresh sense of vigor. (Oh, and some rice too).
It is not polite to point or stare or make fun of the guy who put bananas in his chili. Cooking bananas in chili brings out the banana’s fine, dark capillaries. It is odd in appearance. The ITP chimed in on the flavor, “fruity” and “interesting”. To none’s surprise (but mine), this chili tasted much like bananas. I needed to add hot sauce to balance the sweetness. If I were to make this again, I’d add a tablespoon of Sriracha to the pot and use pureed bananas. OR maybe I’d omit the bananas, thus hopelessly hamstringing my ability to Go Bananas, Go, Go Bananas.