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Vegetable Chili

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For 12 qt. kettle (could use something smaller but still needs to be large):

1 #  kidney beans
1 #  black beans
2 med  onions
9   carrots
1  red pepper
1  summer squash
1c  barley
2 qt.  tomatoes
1/4 c  homemade salsa
1 qt  homemade spaghetti sauce
opt.  celery

Add to taste:
cumin
red chili pepper
garlic
salt

Soak both kinds of beans overnight and then cook them in the morning or cook in a slow cooker (crock pot) in about 10 to 12 cups of water and cook for 4 to 6 hours. Length of time depends on how hot your slow cooker cooks.

Roast your barley in a cast iron skillet or other frying pan. Then add to beans and simmer. Sauté onions in skillet and add tomatoes when onions glossy. Tomatoes cooked in cast iron will give your iron level a boost.

Add rest of ingredients to kettle of beans. Add only a little of spices. Cook until vegetables are at desired softness and add the more salt and spices to taste.   

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