Capsicums. Of all the words here in
Australia that are different from those we use back home in Canada, this has to
be the most different. Though the rough definition of capsicum is any variety
of the plant bearing fruits called peppers – including both chillies and sweet
peppers, I just can’t seem to get used to it. I feel weird ordering “green
capsicums” on my sandwich or “roasted capsicums” at the deli counter.
Some other food-related differences: Beet becomes beetroot. To-may-to becomes
to-mah-to. Cantaloupe becomes rockmelon. Arugula becomes rocket. Rib eye
becomes scotch filet. Ketchup becomes tomato sauce (or should I say to-“mah”-to
sauce!). Yellow cheddar does not exist. Hot dogs buns have gone missing.
Vegemite in the place of peanut butter, and so on and so fourth.
Anyway, regardless of where in the world we go, who doesn't appreciate a hardy, spicy chilli?
Recipe credit to my mother-in-law, Jeanne. This
can be made, cooled and refrigerated for up to 3 days and frozen for up to a
month. Serve with bread or corn bread.
Serves 8-10
2 packages ground chicken
1 tbsp olive oil
2 small onions, diced medium
2 green peppers, diced
1 red pepper, diced
3 cups mushrooms, quartered
1 jalapeno pepper, seeded and minced fine
2 garlic cloves, minced
2 tsp chilli powder
1 tsp cumin
1 tsp coriander
1 can kidney beans, rinsed
1 can
mixed beans, rinsed
1 28 oz can diced tomatoes
½ cup tomato paste
½ cup dill pickle juice
1.5 cups cooked brown rice
Salt and pepper to taste
1. Brown chicken in skillet, drain and set
aside.
2. Meanwhile, heat oil in large Dutch oven
over medium heat. Add onions, green and red peppers, and mushrooms, cook until
starting to soften, about 8 minutes. Add jalapeno pepper, garlic, chilli
powder, cumin and coriander and stir until fragrant, about 15 seconds.
3. Add in the rest of the ingredients, in
order, and mix thoroughly. Cover and simmer over medium low heat for 20
minutes. Uncover and simmer 10 more minutes until thickened.
Serve and prepare to take your praise!
