I thought I would share with all of you a great chili recipe that you can make by using some of your food storage and either fresh vegetables from your garden or dehydrated vegetables. For those of you that are having tough times during this ‘recession’, this recipe will provide you with a nice large pot of nutritious chili that you can serve with some whole wheat rolls that you make from your own freshly milled flour. You can also serve with some of your homemade corn muffins from the cornmeal you milled. It makes a delicious dinner.
2 large carrots, sliced or chopped
3 stalks of celery, chopped
1 large yellow onion, diced
2 to 3 tablespoons of olive oil
1 – 15 oz. can of diced tomatoes with jalapenos
2 – 15 oz. cans of diced tomatoes
1 -15 oz. can kidney beans, drained
1 – 15 oz. can pinto beans, drained
1 – 15 oz. can white beans, drained
1 – 15 oz. can black beans, drained
6 to 8 cloves of chopped garlic
1 & 1/2 teaspoons chili powder
1 & 1/2 teaspoons ground cumin
2 teaspoons of dehydrated cilantro
1/2 to 1 cup water or veggie broth
First, saute the carrots, onion, celery and garlic in the olive oil for about 10 minutes. In your large stock pot, add the 2 cans of diced tomatoes and the can of diced tomatoes with jalapenos. Then add the kidney, white, black and pinto beans after you have drained them. Next, add the veggies you just sauteed.
Bring to a boil, then add the cumin, chili powder and cilantro. Let simmer for about 20 minutes.
Next check the consistency of your chili. It really depends on how much liquid was in your canned tomatoes. If you feel it’s too thick, then, at your discretion, add some of the water or veggie broth. If the consistency is okay for you, then don’t add more liquid. Let simmer for another 20 to 30 minutes and serve!
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