Hi folks, Im back! :-)
Here is the much loved chili which I made for lunch today. Its so warming and delicious, especially in rainy cool weather like we had today!!
Serves 10 as part of a larger meal.
2 cups bean and barley mix (Trader Joes), and added 1 handful of black beans, soaked overnight
4 small bay leaves
1 big tsp chili flakes
2 tsp cumin powder
2 tsp curry powder
1 1/2 tsp asafoetida
1 tsp ground black pepper
1 1/2 tsp paprika powder
1 cup tomato chunks (I used canned ones)
1 cup finely chopped celery
1 cup chopped red and yellow bell pepper
Approx 1-2 TBSP molasses
Approx 2 TBSP maple syrup
Approx 1 TBSP apple cider vinegar
Approx 2 TBSP liquid smoke
3 tsp sea salt or to taste
Approx 1/4 cup olive oil
2 cups cooked brown rice
1 pkg firm tofu made into barbecue tofu (see recipe elsewhere on my blog)
Drain soaking water off the bean and barley mix, rinse and add two parts water to one part bean mix. Add in bay leaves, black pepper, asafoetida, paprika, curry powder, cumin powder and chili flakes. Place on a high flame, and lower heat when it comes to a boil. Cook uncovered til beans are tender, adding water as necessary.
Add in tomato, celery, bell pepper, molasses, maple syrup, apple cider vinegar, liquid smoke and continue cooking til veggies are tender. Add sea salt and olive oil. Then stir in the baked barbecue tofu, brown rice and butter, and allow to simmer for a few mins. Stir again so the melted butter is evenly mixed. Remove from heat. Serve hot.
Great with fresh corn bread and baked vegetables. :-)
Wednesday, October 3rd, 2018
1 week ago