Little Penguin Gets the Hiccups

Things That Have Not Cured My Hiccups:

• Holding my breath.

• Breathing deeply.

• Drinking water upside down.

• Drinking water right side up.

• Someone yelling Boo!

• Complaining about hiccupping.

• Googling “can you die from the hiccups?”

Things That Have Cured My Hiccups:

•  Nothing. They come and go as they please.

• Melting sugar on my tongue (once).

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Little Penguin Chili Recipe

If you are a brave Little Penguin and are prepared to face hiccups of your own, try out some Little Penguin Chili, adapted from The Pioneer Woman’s Veggie Chili Recipe.

Ingredients:

2 tablespoons olive oil

5 cloves garlic

1 onion, diced

3 bell peppers, seeded & diced, red, yellow, and green

1 cup frozen sliced carrots

3 stalks celery, diced

2 jalapeños, seeded & diced

3 cups vegetable broth

1 15 oz can tomato sauce

1 can Ro-tel

2 teaspoons salt

1 teaspoon oregano

2 tablespoons chili powder

1 large can (29 oz) white beans, drained & rinsed

1 large can (29 oz) black beans, drained & rinsed

1 green zucchini, diced

1 yellow zucchini, diced

1/4 cup cornmeal

1/2 cup warm water

Cilantro & avocado & desired toppings for serving

Directions

Heat the oil over medium heat in a large pot.

Add the garlic, onion, pepper, carrots, celery, and jalapeños. Cook for about 5 minutes, then stir in the oregano, chili powder, and salt.

Pour in the broth, tomato sauce, and Ro-tel. Bring to a boil, then reduce the heat to low, and simmer covered for half an hour.

Add the zucchini and the beans, black and white to honor the penguin color scheme. Cover and simmer for another half an hour.

Mix the cornmeal with warm water and stir it into the chili pot. Simmer for 15 minutes more.

Serve with your favorite toppings, like cilantro or avocado or cheese, or turn into a nice spicy taco...

Hic!