Lynn Lawler's Creative Artists' Blog

Good afternoon, friends. It is so great to see all of your smiling faces today. Now is that time of year where the weather is cold and rainy, or snowing. It is perfect to try my homemade vegan chili and you are going to love this one. This recipe is a family favorite that I’m passing on to you.

 

Here are the ingredients:

Beans

1 cup     dry navy beans

1 cup     dry kidney beans

1 cup     dry pinto beans

1/2 cup dry garbanzo beans

 

Veggies

10 medium sized roma tomatoes (or your choice of tomato about 48 oz)

2   peppers (any color)

1   large white onion

1   large Jalapeno (add more for more kick)

4   large cloves of garlic

 

Spices

4 tablespoons oregano

1 table spoon ground cumin

1 tablespoon sea salt

1 tablespoon ground pepper

 

Last ingredients

1  fresh ear of corn (cut kernels off cobb)

16 ounces ground vegan crumble

 

I prefer to use raw ingredients as opposed to those in a can. The first thing I do is gather them, with the first being the beans. Put all the beans in a crockpot and cover with water and soak overnight.

Rinse thoroughly the next morning and put back into crockpot. Put in enough water to cover the beans and cook on low. I like to use my slow cooker because it doesn’t overcook the ingredients.

 

 

If you have a food processor, this is the fun part – Dicing. Use the dicing blade that came with yours. Cut all of your veggies into a few pieces and make sure the centers of the peppers are free of seeds, that is unless you want a more heated finished dish. Put veggies into food processor.   I love watching the machine dice up the tomatoes and onion. No crying on my part. I’ve had my fare share of slicing mass amounts of onions and those days are over. So are cutting up veggies by hand.Mix in the veggies with the beans. Then add the spices (add more to taste if you’d like) and continue to cook on low for about 8 hours. It is best to come in and stir it occasionally, but you don’t need to.

 

The time is now yours. Good time to curl up with a good book. I just finished two great reads: Breanna Hughes’ A Fine Mess and Samantha Jacobey’s Christmas Eve. Breanna’s book is a dynamic romance story and Samantha’s is the sequel to Christmas Candy. My review for Christmas Candy can be found in the blog archives here and on blogspot.com. I am looking for discussions for both books. If you’ve read them, share what you liked about them and we’ll go from there. Stay tuned for my upcoming reviews.

The last ingredients to add are the corn and the veggie ground. Remove the kernels from the cob and add to the chili. Stir in the veggie ground crumble and let it cook for an additional hour. The beans should be soft, but not squishy. You can cook for additional time if you’d like tender beans.

Chili is done and time for you to enjoy. Invite your friends over for this treat. Feel free to share your favorite recipes with us. Also I’d love to hear your chili story.

 

 

Seasonally yours,

Lynn