I had a special request for my Chili recipe, so here she be… I’ve been making this chili every week since the weather turned cold because it makes a warm filling meal, it’s good reheated, and it takes less than 30 minutes to throw together. If you have the time to make your beans and tomato sauce from scratch, obviously that would make a much better chili.
If you like spicy, find an East Indian food supply store for your chili powder. It’s a LOT more potent and gives the chili a spicier flavour.
Ingredients:
2 T olive oil
1 sweet or red onion, diced
2 large cloves of garlic, crushed
10 medium size mushrooms, sliced
1-2 t chili powder (to taste)
2 t cumin
1 t basil
1 t oregano
1 large can diced tomatoes
2 medium cans chickpeas, drained and rinsed
1 jar tomato sauce/marinara
1 green bell pepper, diced
Instructions:
1. Saute the onions and mushrooms in the oil. While they are sauteing, add crushed garlic and spices.
2. Add the rest of the ingredients in the order listed.
3. Bring to a boil. Simmer on low till bell pepper is tender.
Enjoy on a cold autumn or winter evening, or reheated the next day for a quick hearty lunch.
Plum Hill 