gardening + spirituality + homesteading + creation care
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
Ingredients:
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
Preparation:
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.
This just looks like chili goodness. Can’t wait to try it! Thanks for sharing.
Gladly–totally made it up, and it turned out wonderfully. Enjoy!
Have you tried adding quinoa to it? I found if I do, it adds the “hamburg” type texture for those family members that expect meat.