Well, we finally got a little winter chill and a tiny bit of snow! Time to break out the chili!Included is a yummy vegetarian recipe and many of the ingredients can be found in this week’s box! Remember to order by 5 pm on Sunday! Also, you can e-mail me any orders for Harmony Farms meats! The order sheet is listed on the website!
This weeks $25 T and D Farm Box includes:
cara cara oranges
GRANNY’S SLOW COOKER VEGETARIAN CHILI
1 (11 ounce) cancondensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green or red bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) canned green chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
This freezes well!
Leftovers are good on top of nachos!INGREDIENTS Nutrition