Carol’s Chili

It is nowhere near fall here, despite what the calendar and the early sunsets say.  Nonetheless, I am craving warm, hot, fall-y foods.  Baked potatoes, apple galettes, soups.

Whenever I’m tempted to serve hot food on a hot day, I’m reminded that Judy in Pat of Silver Bush says that people who serve ‘boiling soup on a dog day’ have no gumption.  I like to think I have gumption.

As a concession to the broiling outside and the AC that still must run yet another day, there is a big pot of my Aunt Carol’s chili on the stove.  A hot food that can pretend to be a summer food, if need be.  The only thing hard about this recipe is remembering to start it early enough.  Everything else is easy peasy, fast, and plant-based.  Score!  Thanks Carol!

For lunch today we had it over chips with sauteed kale and shredded carrots.  Tomorrow we’ll have it over Crash Hot Potatoes.  I was hoping for a third day, maybe with brown rice?, but it’s not going to last that long.


Carol’s Chili

5 cups dried red or kidney beans

1 tbsp cumin

1 tbsp chili powder

1 tbsp salt

1 tbsp onion powder

1 tbsp garlic powder


1 onion, chopped

2-3 red bell peppers, chopped

A couple of pepperoncini’s and juice, to taste


Crockpot method : In a large pot, cover dried beans with water and bring to a boil.  Boil 3 minutes.  Let sit one hour.  Drain and rinse.  Put the beans in a crockpot and fill with water to the top of the pot.  Add the salt and spices.  Let cook overnight.

Stovetop method (which I prefer) : Put the dried beans in a large, heavy pot with 12 cups of water.  Add the spices (not the salt).  Bring to a boil, then reduce heat to a low simmer.  Cover and simmer for a couple of hours (cooking time depends on what kind of beans you use and how old they are).  When the beans are mostly soft, add the salt and adjust seasonings.  Simmer until the beans are nice and soft.  Remember, you can add water if needed.

In the meantime (or the next day if you’re using the crockpot), sautee an onion and two or three red bell peppers.  Add to the cooked beans.  Add pepperoncinis and juice, if desired.

Simmer, adjust, taste, enjoy.



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