Thursday, October 30, 2008


yeah so much for writing everyday. I had a sick child all weekend! i swear! it's not my fault!
you: excuses, excuses.
me: are they really excuses when they're TRUE?
you: good point. Yes.
me: dang.

On Tuesday i had my weekly vegetarian meal cooking sharing thing I do with two families. This was my week and i made what i call my Halloween Chili. It came out very very well - so thought i'd share the recipe. All ingredients were organic, except the morningstar crumbles, which don't come organic for some reason. but that's of course not necessary.

Halloween Chili
1 Huge pot
1 Large Saute pan
3 large cans petite diced tomatoes
3 cans black beans
3 cans red/kidney beans
1 can garbanzo beans / chick peas (same thing)
1 can corn
2 onions (one red one yellow) diced into small pieces - remember it's going into chili so it should be about 1/4 of the size of the spoon you're going to eat it in, like the size of the beans
6-8 cloves of garlic minced
5-6 big carrots chopped
3 green peppers (diced)
1 red pepper (diced)
1 yellow pepper (figure it out)
1 bag morningstar crumbles (fake ground meat for extra protein)
2 TBS Chili powder
1 1/2 TBS Cumin
3 bay leaves
salt & pepper

1) Find friends to watch your child so that you can work
2) open all cans (*a good activity to get helpful hopeless cooks to do so you don't have to be alone in the kitchen) drain slightly and add to HUGE pot
3) turn on heat to higher than you think you should to get the canned ingredients to start bubbling STIR OFTEN to keep from burning
4) Add Carrots to give time for them to soften
5) While that's heating, chop all veggies
6) Saute veggies in large skillet in batches you're comfortable with and add to huge pot - watch the pot - when it starts to bubble, turn heat down to med-low and continue to stir occasionally
7) add spices
8) add crumbles
9) stir stir stir. It's done!
takes about an hour.
Can leave on stove on low heat all afternoon - just keep stirring every so often to keep it from burning.
It's great served with some cheese and cornbread on the side. Yum!

No comments: