Oh the weather outside is frightful,
But the fire is so delightful,
And since we've no place to go,
Let It Snow! Let It Snow! Let It Snow!
I have been making this chili for a long while now, and it all started as a “what the heck do I do with all these cans of beans” experiment. An experiment that turned out so well its now one of my all time favourite winter dishes.
I’ve served it many ways, au natural, sided with a few slices of hearty sprouted whole wheat bread or a few vegan cornbread muffins, over rice or mashed potatoes, but no matter how you enjoy it, you can always count on its warm and comforting goodness.
Over the years I have been asked for the recipe but have always been a tad hesitant to give it away (its my baby we talking about here PLUS it such a simple recipe that I fear all the awe and wonder of its greatness would be lost if people only knew how easy it really was …), but in the seasonal sense of sharing and caring … here it is, in all its glory.
Happy Holidays – Enjoy
3 BEAN VEGETARIAN CHILI
1 onion, diced
1 tbsp safflower oil
1 can diced tomatoes
1 can tomato paste
1 can tomato soup
1 can red kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 tsp paprika
2 ½ tsp ground cumin
1 ½ tsp cayenne pepper
1 ½ tsp oregano
2 ½ tsp garlic powder
1 tbsp red pepper flakes
1 medium yam, peeled and cubed
2 cups frozen corn niblets
Over medium heat, sauté onions in oil until clear and set aside
In a 6 quart crock-pot combine tomatoes, tomato paste, tomato soup, and all spices. Stir to combine
Add in onions, beans, yam and corn
Cook for 3- 4 hrs or until bubbling.
Excellent for dividing up into single servings and freezing for a quick and delish dinner on a blustery winter night.
But the fire is so delightful,
And since we've no place to go,
Let It Snow! Let It Snow! Let It Snow!
I have been making this chili for a long while now, and it all started as a “what the heck do I do with all these cans of beans” experiment. An experiment that turned out so well its now one of my all time favourite winter dishes.
I’ve served it many ways, au natural, sided with a few slices of hearty sprouted whole wheat bread or a few vegan cornbread muffins, over rice or mashed potatoes, but no matter how you enjoy it, you can always count on its warm and comforting goodness.
Over the years I have been asked for the recipe but have always been a tad hesitant to give it away (its my baby we talking about here PLUS it such a simple recipe that I fear all the awe and wonder of its greatness would be lost if people only knew how easy it really was …), but in the seasonal sense of sharing and caring … here it is, in all its glory.
Happy Holidays – Enjoy
3 BEAN VEGETARIAN CHILI
1 onion, diced
1 tbsp safflower oil
1 can diced tomatoes
1 can tomato paste
1 can tomato soup
1 can red kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 tsp paprika
2 ½ tsp ground cumin
1 ½ tsp cayenne pepper
1 ½ tsp oregano
2 ½ tsp garlic powder
1 tbsp red pepper flakes
1 medium yam, peeled and cubed
2 cups frozen corn niblets
Over medium heat, sauté onions in oil until clear and set aside
In a 6 quart crock-pot combine tomatoes, tomato paste, tomato soup, and all spices. Stir to combine
Add in onions, beans, yam and corn
Cook for 3- 4 hrs or until bubbling.
Excellent for dividing up into single servings and freezing for a quick and delish dinner on a blustery winter night.
No comments:
Post a Comment