Chili is one of those great, hearty soups to eat anytime. It is best in the winter, but is also great for cookouts, parties and any type of get together. It lasts for a few days in the fridge, too, so you can make a big batch and not feel guilty for throwing anything away!
By the way, it tastes even better the next day, since all the spices can work their way into the ingredients. This soup can be cooked in a slow cooker or on the stove on low heat for a few hours. Enjoy!
Level of difficulty: Easy
Time needed for preparation: 15 minutes
Time for cooking: 3-6 hours
- A big pot
- 6-7 whole tomatoes
- 1/2 cup (100 grams) uncooked black beans
- 1/2 cup (100 grams) uncooked kidney/red beans
- 1/2 cup (100 grams) whole grain rice and 1/2 cup (100 grams) barley
- 2-3 carrots
- 1 small onion
- 2-3 celery sticks
- small can corn, no salt or sugar added
- 6-8 cups water
- black pepper
- hot pepper flakes or one diced jalapeno pepper
- 1 or 2 bay leaves
- or chili powder spice mix if you are not adding spices separately
The first step is to add the water and turn the heat on low. Then take all your dry ingredients: uncooked black beans, uncooked red beans, rice or barley and put them into the pot. The carrots, onion and celery can be added as well.
Let that start to cook on low-medium heat with the cover on for a couple hours. When the beans start to soften you can then add the tomatoes, the corn and all the spices. I found that if I do it this way, as opposed to adding salt and spices earlier, then the flavor of the salt and spices remain more intact. If you add the salt right away and the water starts to evaporate for whatever reason then you have to add more water, which can throw off the salt and spice content.
Let that cook another hour or so on low heat. You should already have started to smell the chili aroma filling your house. At this point it should be just about ready. Taste to make sure your spice amount is suitable to your taste and then serve! It goes great with fresh whole wheat bread or fresh vegan cornbread.by