Wednesday, March 04, 2009

Apropos of Nothing

Award-Winning* Big Veg Hunter Veggie Chili

1 package (regular sized bag) pinto beans (or a package of bean soup mix works well for variety)
½ package (or box) of barley
½ cup lentils (may not be needed if you use bean soup mix)
1 can Ro-Tel tomatoes and green chilies
1 large can crushed tomatoes
4 to 6 dried chili peppers
1 onion
1 tablespoon olive oil
Garlic or garlic powder to taste
1 tablespoon powdered cumin
1-2 teaspoons Tony’s Cajun Seasoning
Salt to taste

Soak beans 2 hours before cooking, then drain and add to large crock-pot.
Break open dried chilies and remove stems and seeds, then put them into a small pot of boiling water to soften. Boil about 3-5 minutes. Drain, put peppers into a food processor and puree to a paste. Add this and all other ingredients, fill with water at least 2 inches above bean mixture and cook 6-8 hours, adding water if needed.


Suggestions:
If you like a lot of spice, drain the water from boiling the chilies into the crock pot. This will make a darker, slightly hotter chili.

If you don’t have dried chilies, the recipe works well with chili seasoning mix- just omit most of the spices.

Low fat Frito pie can be made by adding low-fat tortilla chips and reduced fat chedder cheese.

*Seriously, I won a chili cook-off with this at Dell.

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