Thursday, October 14, 2010
This weekend, I was overcome with the Autumn-Spirit. From exploring apple orchards and pumpkin farms to sipping hot cider and playing in leaves, the spirit really hit…or maybe it’s just the fact that when I was in Los Angeles, we really didn’t have seasonal changes…I mean, have you ever seen a palm tree change colors? Yeah, didn’t think so! The nice, crisp weather has also gotten me in a soup-making mood…thick, hearty chilis and stews. The smell warms your heart and the taste warms the soul…those kinds of soups. So anyway, I threw together a chili this weekend that was better than any “meat” chili I’ve ever had…and since it’s a crock-pot recipe, there’s nothing to it! I threw all of the ingredients in our crock-pot before leaving to explore the pumpkin farms in the morning around 9:00, and when we got home from exploring and the farmers market at around 2:00, we had a late lunch waiting for us!
Meat-Lovers Meat-Free Chili
1 cup dried kidney beans, rinsed and soaked overnight
1 cup dried black beans, rinsed and soaked overnight
1 package Lightlife Grounds (I used the Mexican Spiced Verson)
2 tablespoons garlic, minced
1 can diced tomatoes
½ onion, diced
4 cups of vegetable stock (or 4 cups of water with a veggie bullion)
3 tablespoons Hot Sauce
2 tablespoons of chili powder
1 tablespoon cayenne pepper
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
(all spice measurements are approximate…use your own taste here and experiment!)
Combine all ingredients in the crock-pot. Set on low and cook 8 hours or high and cook for 4 hours, or until beans are firm but not crunchy. Enjoy!
The dollop in the middle is leftover “cheese” from our burrito meal the day before…it was PERFECT in this chili!!