Exciting stuff! My daughter, Erin, is a Blogger over at Fit 4 All. She is passionate about health, fitness, and helping others. I’m very proud of her and of the good work she does.
Her contributions to the Fit 4 All blog primarily center around healthy, thrifty food, or “Affordable Fuel.” She asked me to contribute our favorite chili recipe! And although this was posted last week(I’m a bit behind), I am so thrilled for this happy honor.😃
Without further delay, here it is:
Mom’s Chili (based on recipe for “Pantry Raid Chili” in “Fresh from the Vegan Slow Cooker” by Robin Robertson(See link below)
Notes – I’ve made this in the slow cooker or atop the stove. It can take 30 minutes on the stove top, or up to 6 hours on a low setting in the slow cooker. I do not cook with salt for health reasons, but you can add salt if that is your preference.
1 (24-oz) jar tomato salsa – any kind, I like the chunkier varieties best
2 Tablespoons chili powder
1 teaspoon dried marjoram
½ teaspoon ground cumin
1 Cup (or a little more) water
3 cups cooked beans, or 2(15-oz) cans beans, rinsed and drained. I mix and match. I find that black beans plus kidney or pinto beans are an especially nice combination.
1 tablespoon Bragg Liquid Aminos
Freshly ground black pepper
Optional seasonings – salt, a dash of cayenne and/or red pepper flakes(depending on your spiciness preference)
2 Cups frozen corn kernels
Garnishes – avocado, onion, (vegan)sour cream, (vegan) shredded cheese, fresh cilantro
-Combine salsa, chili powder, marjoram, cumin, and water in the slow cooker or soup pot. Stir to combine. Add beans and soy sauce, season to taste with pepper and optional seasonings, if using. Cover – if slow cooking, set on low for 4-6 hours; if stove top, medium/simmer for ½ hour, stirring often.
-The original recipe says to thaw the corn kernels and add to the pot and cook for 10 more minutes. I’ve done it this way, or just added them frozen at the beginning with the other ingredients and had equally excellent results. Serve hot, garnish to your liking. This freezes well and is a wonderful go-to meal all year round. Add your favorite salad plus some cornbread or tortilla chips for a very satisfying meal.
You can read the full post here. If you are interested in the cookbook from which my inspiration was derived, you can find it here. And, find out ways you can help support Fit 4 All here.
It’s snowy up here in the Northeast. Keep your long johns on! I’m knitting a blanket right now. That keeps my lap warm.
Dreaming of summertime and the GARDEN!