Wednesday, January 05, 2011
Carola Dunn's Dead Easy Veggie Chili
Quick to prepare, best cooked for several hours in a crock-pot
1 medium onion, chopped
1 red or green pepper (or not)
1 can diced tomatoes, size depending on number of mouths to feed
1 can kidney beans, drained and rinsed
1 can black or pinto beans (or one of each), drained and rinsed
1/2 teaspoon oregano
1/2 tsp cumin
pinch of cardamom
Chili powder to taste
Onion or green onion, chopped
Put tomatoes in crockpot. Add onion and pepper, then spices. Dump beans on top. Cook on high till bubbling then low for as long as you want, the longer the better. (If you're not going to be around, try medium and let me know how it works.)
If making in saucepan, soften onions in a little olive oil, before adding all the rest. Bring to boil then simmer for at least 1/2 hour.
Keeps for days in the fridge, or freezes well. Good for a hungry author with no time to mess about in the kitchen, or a mother who never knows when a teenage son is going to put in an appearance for a meal.
This is one of my staples, but I grew up in England without ever hearing of chili, let alone eating it. In my youth, the only beans were green or Heinz Baked, which the English have a strange propensity for serving on toast. I never liked them, so I've never thought of having my characters eat them--but now I have thought about it, I will! I've just emailed Heinz to see when they were first sold in the UK.