Tuesday, April 9, 2013

40 Days of Lent-40 Lenten Recipes #23 Vegetarian Chili

This is a great recipe and super-easy. 
First you need to have your sister visit, 
second have her bring her crockpot,
third have her put it all together and enjoy! 
Family time is awesome.
This is her go-to recipe and it's great!


1 (28-ounce) can diced seasoned tomatoes

4 cups reduced-sodium vegetable broth

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white (cannellini) beans, rinsed and drained

1 (15-ounce) can dark red kidney beans, rinsed and drained

1 (15-ounce) can light red kidney beans, rinsed and drained

1 med onion, chopped

1 green bell pepper, seeded and chopped

2 tablespoons each of chili powder, dried oregano and dried basil

              2 tsp each of garlic powder, ground cumin and hot sauce 

   1 teaspoon ground coriander

Mix the above ingredients in a slow cooker and set on low for 6-8 hours, or on high for 4 hours. 

10 minutes before ready to serve,
 may add coucous/quinoa and cilantro,
 then cook until tender. 
1/3 cup couscous or quinoa
1/3 cup chopped fresh cilantro leaves 

Ready to serve, add salt, pepper, cilantro and shredded Monterey Jack cheese and everyone can add to their own taste.
Serve with crusty farm bread.

Of course, so excited to spend time together we forgot to take a final photo.

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