Tomorrow night (and every Tuesday for a while), Phish proudly presents Dinner And A Movie: An Archival Video Series. We’ll be airing a full show in its entirety for free beginning at 8:30 pm ET at webcast.livephish.com or Phish’s Facebook page. First up is Phish’s show from August 31, 2012 at Dick’s Sporting Goods Park in Commerce City, Colorado.
As for the Dinner part of the evening, cook along with us! You can find a recipe for Sue & Trey Anastasio’s “Between Me and My Mouth” Vegetarian Chili below. Please don’t feel the need to take a special trip to buy groceries to make this, and be smart regarding social distancing and staying at home. Feel free to post photos of your version of this dish, or share whatever you’re making. Tag us at #phishdinnerandamovie. We’ll post a different recipe every week.
In addition, we’ll select a non-profit doing important work right now, and all donations made via The WaterWheel Foundation that day will be given to that organization. You can donate any time at phish.com/waterwheel. We have selected WhyHunger as our beneficiary for this webcast. WhyHunger provides critical resources to support grassroots movements and fuel community solutions rooted in social, environmental, racial and economic justice. During the COVID-19 crisis, it’s essential to protect food access for all people, especially those who are most vulnerable. For information about their organization, click here.
Sue & Trey’s “Between Me and My Mouth” Vegetarian Chili
1 tablespoon olive oil
1 onion chopped
3 cloves garlic minced
1 carrot peeled and chopped
1 celery stalk chopped
1 red pepper chopped
1 yellow pepper chopped
1 jalapeño diced, seeds removed
3 15 oz. cans diced tomatoes
2 15 oz. cans red kidney beans, rinsed and drained
2 15 oz. cans black beans, rinsed and drained
2 cups water
1 1/2 tablespoons cumin
2 tablespoons chili powder
Salt and pepper to taste
Shredded cheese (cheddar or jack)
In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeño. Cook for five minutes, or until vegetables are soft.
Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn’t stick to the bottom of the pan. Serve hot. Shred cheese on top. Serve with chips or cornbread. This chili also freezes beautifully.