I really like Chili, especially when the weather is chilly, and lately it’s been cold. Well OK not winter cold (well almost) but cold. We had a really great week a couple of weeks ago where it was getting up to between 10 & 15 C (that’s 50 to 60 F) it was lovely. I started cleaning up the garden for spring planting, even considered putting some of my seeds in, putting the winter gear away, my neighbors even took their winter tires off, and then it snowed. 🙁
Granted the snow didn’t stay long, but for some reason I just couldn’t get warm again. I was curling up in front of the fire with my thick wool socks, a big comfy blanket, and a steaming mug of tea, and I was still cold.
I figured chili would help, only I’m taking a 4 month sabbatical from meat, so my regular recipe was out, which sent me hunting for a new recipe that didn’t call for meat, would still provide me with the protein I need, taste good, and be low on calories (I’ve recently discovered vegetarian doesn’t always mean healthy).
After much searching I finally found one from put out by Weight Watcher’s several years ago in their Versatile Vegetarian cook book. It wasn’t everything that I wanted, but it was close enough that I could work with it.
Here’s my revised version of their recipe.
- 1/4 cup Soybeans
- 1 Onions, diced
- 1 Green Pepper, seeded and diced
- 3 Carrots, diced
- 2 Parsnips, diced
- 15 Oz Can Black Beans, rinsed and drained
- 1 Tbsp Chili Powder
- 1 Tsp Chili Powder
- 3 Tbsp Minced Garlic
- 1/2 Tsp Ground Cumin
- 1/4 Tsp Cinnamon
- 1/8 Tsp Ground Cloves
- 1/2 Tsp Ground Black Pepper
- 2 Tbsp Tomato Paste
- 28 Oz. Can Chopped Tomatoes
- 1/2 cup Rice
- 1/4 cup Cheddar Cheese
- Combine all ingredients (except the rice and cheddar cheese) in crock pot.
- Cook on high for 3 to 4 hours
- Add Rice to crock pot
- Cook on high for another hour
- Serve with cheese sprinkled on top
I’ll be parting with the lovely hosts of these really great parties (or for a break down by date and time please go to my party page):