Vegitarian Chili
Source of Recipe
kristinamaro
Recipe Introduction
Here is an excellent Vegitarian Chili recipe that
the whole family loved (even 2 year old!). The
next time I make it, I have an idea that will stretch
out the recipe even more and give me 2 extra frozen dinners.
Once the chili is made, divide into 3 parts (or two,
depending on the size of your family) and freeze. When
you are ready to eat one of the portions (thaw out the
portion a bit in the fridge), cook up about 1lb (or so)
of ground beef and then throw it into the chili and warm
it all up. Top with cheese... YUM!
I suppose that you could put the ground beef (and/or
italian sausage) in the crock pot with the rest of
the stuff...however, my crock was barely big enough
(6 qts, I think) to hold all of this.
List of Ingredients
Coconut Oil (or olive oil)
1-2 diced Yellow onions
5 or 10 minced Garlic cloves (depends on your liking - I use 10!)
1 diced Red pepper
1 diced green pepper
2 cans (28oz) crushed tomatoes
1 Tbs.Cumin
1 Tsp. Cayenne (or to your taste)
1 pkg frozen corn
3-4 cups black beans (soaked from night before)
1.5 cups Salsa
Sea Salt to taste
Grated raw cow or goats milk cheddar (for topping)
Recipe
- Saute onions in the Coconut oil.
- Wait until the onions are cooking for a few minutes, then add garlic.
- After onion/garlic turn golden brown, add cumin, cayenne, (& any other spices you might like).
- Fry all that for a few minutes.
- Next, add the peppers, saute them for a few minutes.
- Put the crushed tomatoes, corn, beans and salsa into the crock pot, and add the onion mixture.
- Cook on low about 10 hours.
- Serve with grated cheddar if desired.
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