Improv Chili
Dec. 28th, 2013 07:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
feuervogel in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnom1 large or 1.5 med onions, diced (about 2 cups)
1 15-oz can diced tomatoes with chilies
1 28-oz can chunky tomato sauce
3 Tbsp molasses
~1 lb sweet potatoes, peeled and chopped small
~6 oz canned pumpkin
~1/2 package Quorn grounds
1 bottle porter beer (optional)
1 tsp cinnamon
1/8 tsp cumin
1/2 tsp chili powder
1. Saute the onions in olive oil until translucent. (Optional; I prefer my onions cooked more than they get in a crock pot.)
2. Combine all ingredients in slow cooker and cook on high 3-4 hours or until done. (Spice quantities are estimates; adjust to taste.) (I assume you could do it longer on low.)
Serve with pumpkin spoon bread. (This is why there's a remnant of canned pumpkin in the chili, you see.) Bake the spoon bread toward the last hour of cooking, and it'll be nice and hot in your bowl.
(xposted from my journal)
1 15-oz can diced tomatoes with chilies
1 28-oz can chunky tomato sauce
3 Tbsp molasses
~1 lb sweet potatoes, peeled and chopped small
~6 oz canned pumpkin
~1/2 package Quorn grounds
1 bottle porter beer (optional)
1 tsp cinnamon
1/8 tsp cumin
1/2 tsp chili powder
1. Saute the onions in olive oil until translucent. (Optional; I prefer my onions cooked more than they get in a crock pot.)
2. Combine all ingredients in slow cooker and cook on high 3-4 hours or until done. (Spice quantities are estimates; adjust to taste.) (I assume you could do it longer on low.)
Serve with pumpkin spoon bread. (This is why there's a remnant of canned pumpkin in the chili, you see.) Bake the spoon bread toward the last hour of cooking, and it'll be nice and hot in your bowl.
(xposted from my journal)
no subject
on 2014-01-05 03:14 pm (UTC)