It’s snowing again.
Glorious isn’t it? I knew it was coming and it just made me really want some chili. I’m sure I blogged a recipe for chili before but it changes every time I make it so I don’t think it’s all that redundant to blog about the one I’m making for today.
Soak 16 ounces of Black beans overnight. Drain and rinse.
In a large stock pot – saute 1 large onion. Then add the beans and enough water to cover. Boil on medium until they’re soft. At the same time in your crock pot (Or wait if you are using just one pot on the stove) put in 2 quarts of tomatoes. I used the ones that my Mom had canned at the end of the summer. I add in garlic (amounts will vary to your taste, I add in a lot) and let it simmer for the same time as the beans are cooking.
I took out 1.5 cups from each pot to make other things. Beans will be used in tacos or on salads the rest of the week and the tomatoes I’ll use in a small soup for lunch.
Combine the beans and the tomatoes. Add in about 3/4 cup of TVP, Red Pepper flakes, Cilantro and Chili powder
to taste. Crock pot or low simmer for 5-8 hours. Mine will probably be there for 8 hours. Chili can sit there for more time as long as it’s not burning.
Because we all know beans aren’t enough fiber talk for any of us.
I think the weekends are getting shorter. I seem to be accomplishing less “me” stuff. I did a bit of spinning but the rest of the time was spent daydreaming about new designs and working on the vest for Miss 7 going on 20:
If only I hadn’t fallen asleep on the couch while knitting….