Thursday, March 29, 2012

vegetarian chili

This is another green smoothy girl recipe - only slightly modified by me.  It makes a ton, so either cut it in half, or be prepared for left overs/an additional freezer meal.
Everyone in the family seemed to like it.  I even got my anti bean eating 3 year old to eat it by pureeing the entire dish.  He used it as dip for his corn chips.  So long as he couldn't see a bean he was plenty fine eating them.

  • 4 cups pinto beans, soaked overnight and rinsed well (mine got soaked from 5:30 in the morning on. Still worked fine.)
  • 12 cups water
  • 2 cups brown rice
  • 2 diced yellow onions
  • 2 15 oz cans tomato sauce
  • 2-3 14.5 oz cans diced tomatoes, with juice
  • 1.5 Tablespoons chili powder (I reduced this, which made a very mild chili - you may want to increase it to 2 Tablespoons
  • 2 Tablespoons garlic powder
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon pepper
  • 3 bay leaves
  • 1 cup diced bell peppers (I used sweed0
  • optional (2 anaheim or jalapeno peppers, diced
  1. In a very large stock pot, bring the water and beans to a boil.  REduce heat and simmer for 2 hours (or longer if the beans are very old. - until almost tender.)  Add all the remaining ingredients and simmer for 1 hour.  
These are very versatile.  We have used them as chili, burrito/taco filling, nacho topping, puree'd nacho dip/ burritos, and I plan to use them one of these days as baked potato topping.  

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