During this month of the “Eat From the Pantry Challenge,” I have found myself being very creative with the ingredients that I have on hand. I love creating yummy foods in the kitchen, but have kicked it up a bit. On Monday, I made Vegetarian Chili. I added a little bit of this, and a splash of that, and the final result got “two thumbs up” up from my kiddos. Kids are the most honest critics, or so I have found. Also, for the carnivores in your life, feel free to add meat!
Crock pot Vegetarian Chili
- 2 cups of lentils
- 1 cup of dry pinto beans, soaked (or canned beans)
- 1 32 ounce carton of vegetable broth
- 1 can of tomato sauce
- 2 cans of diced tomatoes with juice
- 1 onion, diced
- 1 bell pepper, diced
- 3-4 cloves of garlic, minced
- 2 T. of Italian seasonings
- 1/4 cup of chili powder (This is chili powder blend, not plain cayenne pepper!)
- 1 T. of cumin
- 2 T. of molasses (if you don’t have molasses, substitute brown sugar)
- 2 T. of cocoa powder
- 2 t. of ground cinnamon
- Salt and Pepper, to taste
Place everything into crock pot. Cook on low for 8 hours, or until beans are tender.
This was so good, especially the next day after the flavors melded together. For the leftovers, consider making a Tamale Pie, which is so easy. Simply layer the chili into a baking dish. Mix up a recipe of corn bread (use a box mix, if you like) and spread that atop the chili. It is yummy to stir cheese into the cornbread batter, too. Bake at 425 degrees for about 20-25 minutes, or until the cornbread is golden brown. Fabulous served with a taco toppings, such as a dollop of sour cream, shredded cheese, diced tomatoes and sliced olives.