Pretty darned good supper bowl (or soup bowl..!) chili

[Guest guest]

I tried this recipe out on my church friends last night. Many of them

are not vegan or vegetarian and they LIKED this recipe!! As it is

right now it's NOT hot or heavy on spice but, it could be if you like

it that way. This will also be my demo class recipe at Whole Foods

Market on Sat. Yah'll enjoy it...!

 

David.

d'cook.

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Vegan Crock Pot Chili with " Rye "

 

Makes 4 quarts

 

2 cups dry red kidney beans soaked over night (or if your out of time

1- 20-ounce can kidney beans, drained)

2 cups whole grain rye berries soaked in 6 cups water over night. (or

simmer un-soaked in 6 cups liquid until soft. About and hour). Drain

off excess liquid.

2 14-ounce cans peeled tomatoes, drained and chopped

1 6oz. can tomato paste

1 cup water

2 tablespoons balsamic vinegar

 

4 garlic cloves, minced or 3 Tbl spoons bottled fresh garlic

1 1/2 teaspoons cumin

1 1/2 teaspoons oregano

1 teaspoon red pepper flakes, to taste

1/2 teaspoon ground black pepper

2 tablespoons chili powder

 

1 cup carrots, diced

1 cup celery, diced

1 cup yellow onion, diced

 

Saute the carrots, celery and onion in the 1/4 cup of olive oil until

slightly cooked and soft. Season with a sprinkle of salt.

 

Using a 6 quart pan on the stove warm the tomato paste, canned

tomato's, and 1 cup of water. Add all seasonings into the pan and

stir gently. Drain the water off the soaked beans and add into the

pan gently. Add the soaked but, uncooked rye berries to the pan and

bring to a boil.

 

Remove pan from stove and carefully ladle the hot chili into a crock

pot and set aside for 6 hours on high. Stir once per hour if

possible. Season to taste with red pepper flakes if desired.

 

Garnishes and Additions:

Chopped fresh cilantro leaves

Chopped fresh Onion

Diced avocado

Grated Monterey Jack cheese (or soy-cheese)

Sour cream (or soy substitute)

Chopped fresh jalapeno peppers

Tabasco or other hot sauce

Crackers