Hi all,
During my recent trip i had a chance to try more varieties of food choices that i would less likely look to try here. We had a tasting of vegetarian chili, let me tell you it was so yummy..so bring back the memories I came up with this almost similar chili recipe that i hope you all love and make it your favorite too.
Ingredients:
1 cup of overnight soaked black beans and kidney beans ( combined)
1/2 green bell pepper chopped
2 cups mushroom( portbello) chopped
1 cup onion chopped
1 cup carrot chopped
3 cups tomatoes chopped
2 cloves of garlic finely minced
1 teaspoon cayenne pepper
1 teaspoon cumin powder
1 teaspoon paprika powder
salt to taste
2 tablespoon oil
1 cup of water or broth of your choice
Method:
Place a heavy bottom pan and place oil in it and start by adding onions, when they are turning translucent go ahead and add veggies ( except tomatoes) and garlic.
Cook it a little until oil separates. Now add all the spices and salt to flavor.
Cook another one minute.
Now add tomatoes and overnight soaked beans with the water that you soaked it in, stir the mixture and transfer the mixture to a slow cooker.
At this point add an additional half cup of water.
Cover the lid. Turn the slow cooker to high for 4 hours and you are done.
Now if you are not using a slow cooker. Please continue in your heavy bottom pot the rest of the cooking. Please stir in between to avoid the beans to stick to the bottom and burn.
Enjoy with the side of corn bread or a sourdough bread.
Garnish with cilantro and avocado.
Yum, dinner is served.
Enjoy.
During my recent trip i had a chance to try more varieties of food choices that i would less likely look to try here. We had a tasting of vegetarian chili, let me tell you it was so yummy..so bring back the memories I came up with this almost similar chili recipe that i hope you all love and make it your favorite too.
Ingredients:
1 cup of overnight soaked black beans and kidney beans ( combined)
1/2 green bell pepper chopped
2 cups mushroom( portbello) chopped
1 cup onion chopped
1 cup carrot chopped
3 cups tomatoes chopped
2 cloves of garlic finely minced
1 teaspoon cayenne pepper
1 teaspoon cumin powder
1 teaspoon paprika powder
salt to taste
2 tablespoon oil
1 cup of water or broth of your choice
Method:
Place a heavy bottom pan and place oil in it and start by adding onions, when they are turning translucent go ahead and add veggies ( except tomatoes) and garlic.
Cook it a little until oil separates. Now add all the spices and salt to flavor.
Cook another one minute.
Now add tomatoes and overnight soaked beans with the water that you soaked it in, stir the mixture and transfer the mixture to a slow cooker.
At this point add an additional half cup of water.
Cover the lid. Turn the slow cooker to high for 4 hours and you are done.
Now if you are not using a slow cooker. Please continue in your heavy bottom pot the rest of the cooking. Please stir in between to avoid the beans to stick to the bottom and burn.
Enjoy with the side of corn bread or a sourdough bread.
Garnish with cilantro and avocado.
Yum, dinner is served.
Enjoy.
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