Since I’m gluten-free and don’t drink much milk, no milk-and-bread runs here before any potential snow storms. My staples include homemade chili and/or soups, tea, and a warm blanket. I doubt that Asheville will see much of an accumulation this go round, but there’s nothing wrong with a little slow cooker chili to warm you up on cold, wet evenings.
Growing Grace Farm’s Easy Gluten-Free Vegetarian Chili
5 cups of your favorite kind(s) of beans, soaked and ready (we like dark and light red kidney and pinto)
3 cups diced stewed tomatoes
1 1/2 cups tomato sauce (or more depending on how thick you like your chili)
1/2 cup sweet or yellow onion diced
1 tbsp chili powder
1 tsp cumin powder
1 tsp dried oregano
1 tsp garlic powder or pressed, fresh garlic
salt and pepper to taste
red pepper or chopped jalapeno peppers for zip
In a slow cooker, add all the ingredients (you do not have to pre-cook the onions). Cook on high for 3-4 hours. Turn back to low for another couple of hours.
Serve hot with a dollop of sour cream, some shredded cheese rice or as is.