I really shouldn't qualify chili. Yesterday I said I was making my favorite vegetarian chili. And while this is cross-my-heart true for today, I can't promise anything for tomorrow. I'm like a star struck teeny bopper with a Hollywood magazine when it comes to chili-I want it all. Vegetarian, meaty, filled with beans or without, with a pinch of chocolate, with a spoonfull of hot pepper, I do not descriminate against the homemade of any variety. But here's my current heart-throb favorite. Not only is this chili roasty-toasty, delicious and spicey, but it's also incredibly healthful and easy to make. You'll simply roughly chop some vegetables and roast them in the oven in olive oil and chile powder. Mix the roasted veggies with a few cans of this and that in the crockpot and walk away for a few hours or even all day. Voila! If you're serving chili on Halloween night, always be sure to include a vegetarian option for non-meat eaters. You'd be surprised how many carnivores will opt for the veggie brew also. I've learned to hide it in a corner of the kitchen. Happy Halloween Eve!
Thursday, October 30, 2008
Money Saving Tips: Cook and freeze your own beans from dried to save money. Shop case sales for canned items. You can get canned beans and canned tomatoes go for 50 cents a piece by buying a case. Any color of bell pepper will work here; I chose green since the were two for a dollar this week. You can use broth, a bouillion cube with water, or even a can of V8 for your liquid.
Roasted Tomato and Corn Vegetarian Chili in the Slow Cooker
Estimated Cost: $5.00 for four servings
Notes: Chili powder heat varies greatly, so let your tastebuds guide the quantity you use.
1 (14 ounce can) Mexican style diced tomatoes
1 large onion, chopped
1 large bell pepper, chopped
1 and 1/2 cups frozen corn, thawed
1 tablespoon minced garlic
2 tablespoons olive oil
2-4 tablespoons chili powder
1 teaspoon cumin
1 minced hot pepper, such as serrano, if desired
2 cans (14 ounces) undrained beans, any variety such as pinto, black, or kidney, undrained
1 cup vegetable broth or V8
Drain the tomatoes, pouring the juices directly into the slow cooker. Preheat the oven to 425 degrees. Line a cookie sheet with foil. Place the tomatoes, onion, bell pepper, corn and garlic on the cookie sheet. Drizzle with olive oil and sprinkle with chili powder and salt and pepper to taste. Roast in the oven until vegetables are softened and speckled with brown, stirring occasionally, about 30 minutes. Combine vegetables and remaining ingredients in slow cooker. Cook on high for 3-4 hours or on low for 6-8. TASTE FOR SEASONING BEFORE SERVING. Add salt, pepper, or more chili powder if needed. Serve with sour cream and green onions if desired.
And here's a sneak peek at my Sailor girl's Belle Costume, as she's on her way out the door to voice lessons. I think I should rename it "Get Down and Groovy Disco Belle", since the gold glitter fabric is a teensy bit over the top, but hey, I'm trying to compete with Disney here. Please try to ignore the crooked homemade slip that is hanging out of the bottom on one side. And those "antlers" coming out of her head are really just my swirly front door. Tonight she'll join her brother, Jedi Master Obi Wan Kenobi, in the Halloween Spooktacular Concert with the Southwest Symphony. I wish you could see them up there, getting my money's worth out of all the violin lessons.
Halloween Hot Chocolate
And how my little sister convinced me to sew costumes with just one sentence....