Sunday, December 4, 2011


When the weather gets cold we love Chili and Cornbread! This version is quite mild but if you like spicy chilli increase the Chili Powder and/or add a hot pepper. Make this up in the morning and it will be ready for dinner. It is also very versatile change up the beans, liquid, and veggies however you desire. 
4 cups cooked beans*
3-4 cups liquid*
1 Barley
1 Onion
2 cloves Garlic
2 cups veggies*
1 cup Corn
3-4 cups chopped Tomatoes
1-2 tsp Chili powder
½ tsp Salt
1 tsp Cumin
1 tsp Oregano
½ tsp pepper
¾ tsp red pepper flakes
2 tsp cilantro

Coarsely chop the veggies, onion, and garlic. Place all the ingredients in the crock pot set on low for 6 hours.

Leftovers can be frozen and reheated. Defrost on the counter for 2-3 hours or in the fridge for 24 hours. Warm up on the stove top to serve.  

Below are some of the beans, liquids, and veggies I have tried and enjoyed in our chili. 
*Beans- Kidney, Pinto, Black, Navy, Garbanzo
*Liquid- Broth, Water, Whey, Bean juice
*Veggies- Eggplant, Zucchini, Carrots, Celery, Bell Peppers

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