Friday Feast of the Week #8

Photo courtesy of Flickr. Click for source.

vegchili

Here’s the ideal dish to warm you up on an October day!

Kat’s “Kind-of-Mexican” Chili

Ingredients:

2 cans red kidney beans, drained and rinsed

1 can (28 oz.) organic tomatoes,

1 cup chopped celery

1 cup chopped onion

1-2 cloves garlic (or to taste), minced

1 can tomato paste

1/2 cup chopped green pepper

1-2 jalapeñoes, minced

1/2 cup canned or frozen corn kernels

1 square bittersweet chocolate (baking will do)

2 Tbsp. sugar

1 bay leaf

1 tsp. marjoram

1 lb. ground soy or use ground beef if you wish.

Fresh cilantro or parsley if preferred, for garnish.

Method:

Sauté the onion with the ground soy and garlic in a large pan. Scrape mixture from pan into bottom of oiled crockpot. Combine remaining ingredients with meat mixture, breaking up the tomatoes with a metal spoon.

Cook on low 8-10 hours or high for four hours. Remove bay leaf and stir before serving. If chili is too wet, blend a Tbsp. of liquid from pot with a tsp. of cornstarch and mix into the chili. Put the crockpot lid back on and cook for 15 minutes. Stir again.

Garnish with chopped cilantro.

Serve with a good grain bread or tortilla chips and a salad.

This dish will serve approximately 8-10 people.

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8 thoughts on “Friday Feast of the Week #8

  1. Kat, I forgot that now you're back I'd get feasts here!Done dinner already, and out and away over the weekend, but might save this for Monday. Thank you, I always enjoy these posts.

    Like

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