Chili night

It’s cold & damp. I’m sick. Ski Dad’s sick. The Little Guy has an ear infection. So, my famous beans & veggie chili. Yep, a silver lining.




  1. Nice teaser. Now hand over the recipe – or else.


  2. Bari Nan · June 1, 2011

    Carrots, Celery, Onion, bell peppers, all diced; diced zukes optional
    Use as many different varieties of beans as you like. I prefer to soak dried beans and then cook them, but sometimes time and spontaneity demand that I use canned beans
    A 28 ounce can of diced tomatoes
    A small bag of frozen corn
    a half cup or so of veggie broth, if you like your chili a little more soup-like
    Salt, pepper
    a hint of chili powder, taco seasoning or both (more if your kids are spicy-friendly. Mine aren’t, so I add tobasco and other hot stuff on my own bowl)

    I brown the onions then sweat the celery and carrots, then peppers in a saucepan, first, season them with chili powder salt and pepper in the pan. Transfer all to crock pot.
    Cook on high for at least three hours, or on low all day.

    Serve over brown rice, whole wheat or brown rice penne, or use as burrito filling.


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