Archive for category Chilis

Chili Willies!

Its getting nippy down here (lows in the 20s) in Texas so it’s time for chilis, stews, soups, & comfort food.
Next week I’ll post my chunky Texasy chili, but this week is question time:

What is your go to winter liquid meal fix?

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Food News!

I’ve been asked by a local nonprofit (fine, I volunteered) to create some basic foods recipes & some great how-to’s like how to cook real rice, not that instant stuff, beans from scratch & some basic spices that can encourage healthier eating!
I’m excited to help & I’m asking for your thoughts! If you’ve been strapped for cash before, what’s an easy, filling, affordable recipe that you have used?

One I’ll be including is my chili cornbread casserole; that recipe has fed & kept me full in-between servings & its cheap.

Please share your favorite spice, recipe or affordable & healthy foods. Thanks!

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Award Winning Vegetarian Chili!

Award Winning Vegetarian Chili

I can say that because I just won an award for this chili:  the local office of MHMR Chili Cook-off! I won third place, whoot whoot! It was a Texas Chili Cookoff, I didn’t make a traditional Texas Chili so I didn’t expect to win, but this one packs a long lasting heat so get it a shot!

Another recipe I snitched from my mom, but I did change a few things, one thing is making it a Crockpot recipe.

  • 1 medium/large red onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium green bell pepper, cored, seeded and chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 1 jar chopped chipotles in adobo sauce 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground white pepper
  • 1 1/2 teaspoons salt
  • 2 12 oz cans diced tomatoes, with liquid
  • 2 cans red kidney beans, drained
  • 2 cans northern white beans, drained
  • 1 can black beans, drained
  •  3 11.5 oz cans Campbell’s tomato juice
  • 1 8oz can tomato puree

Add onion, carrots, celery, peppers, garlic, tomatoes & the liquids. Turn the Crockpot on high. Blend in Crockpot. Steep 10 minutes.

Add chipotles, oregano, cumin, chili powder and salt and beans. Stir until thoroughly blended. Cook on high for 3 hours or low for 6.

Garnish individual bowls with green onions or sour cream, if desired.

Oh, and it probably will feed your whole house twice over (est. 4-6 servings)

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