Late October is chili weather. Veggie chili. Last night I looked up my favorite recipe and started pulling out the ingredients. Too lazy to go to the store, I was hoping we had everything we needed. We did. It turned out so good that I am going to share it with you, as a Halloween treat.
Don’t worry, we’ll get to the business of making money online. But not on an empty stomach.
Vegetarian chili:
Ingredients
2-3 cans dark red kidney beans (drained)
2 stalks celery, chopped
2 onions, chopped
2 green peppers, chopped
2-3 T olive oil
1 28-0z. can whole tomatoes
3-4 cloves garlic
3-4 T chili powder
2-3 T cumin
1-2 T fresh parsley
2-3 T oregano
1 can beer
1 cup cashews
1/2 cup raisins (optional)
Heat oil in large pot; saute onions until clear, then add celery, green pepper, and garlic; cook for 5 minutes or so. Add tomatoes (with juice; break the tomatoes into small chunks) and kidney beans; reduce to simmer. Add chili powder, cumin, parsley, oregano, beer, cashews, and raisins (opt.) Simmer as long as you want. Garnish with fresh parsley or grated cheddar cheese.
Muy bueno!
Reference
Wilber, Ken. Grace and Grit. Boston: Shambala, 1991
