May 17, 2009

Vegetarian Chili

I love today's recipe for several reasons. First, it makes a huge amount of food for less than ten dollars. It's a filling, protein and vitamin packed meal. It freezes well. And best of all, it's a crock pot recipe.

You'll find I'm very fond of my crock pot. Boo Bear takes any step toward the kitchen, especially if you go anywhere near the stove as her cue to begin saying, "I want to eat," every five seconds until supper is finished cooking. So, I'm all for tossing something in the crock pot before she wakes in the morning and have it basically cook itself until time for supper.

Vegetarian Chili

1 Cup Dried Pinto or Kidney Beans
1/2 Cup Dried Black Beans
1 Medium Onion (coarsely diced)
2 Cans Diced Tomatoes
2 Cans Diced Green Chillies
2 Tbsp. Chili Powder
1 Tbsp. Ground Red Pepper
1 Tbsp. Garlic

Soak washed beans in a large crock pot overnight to rehydrate. Add remaining ingredients to the crock pot in the morning, stir well, and turn on high. Lower heat after three hours and simmer an additional four to five hours, stirring occasionally.

Five beef bullion cubes can be added an hour before serving if you prefer to add the taste of beef without the added calories or expense.

Yields approximately twelve servings.

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