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Here’s the ideal dish to warm you up on an October day!
Kat’s “Kind-of-Mexican” Chili
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.
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.