Hearty Vegetarian Chili

Hearty Vegetarian Chili

The variations of this chili recipe are sure to warm up those cold feelings in the dead of winter. This is a semolina wheat and protein rich dish with its bean and couscous base. All of the measurements are approximates and are for suggested guidelines. This is a tasty dish on its own however; I keep the chili sauce and extra shredded cheese on the table.

This is an easy dish to prepare and even easier to cook. These measurements will yield 8 servings.

16 oz. Organic (or not) canned dark kidney beans, drained

1 cup couscous

8 oz. tomato puree (organic)

14- 16 oz. crushed or diced tomatoes

1/2 cup fresh chopped red peppers

1/2 cup water

1 cup corn - (frozen, canned or fresh)

1 cup chopped carrots

1 medium size chopped onion

3 Tablespoons organic (or not) chili sauce

3 tsp. chili powder (or more to taste)

2 tsp. sea salt or kosher salt (or more to taste)

4 tsp. basil

1 tsp. black pepper (or to taste)

Mix all of these ingredients together in a slow cooker, or crock pot, and simply slow cook for 4 hours.

Toppings: shredded x-sharp cheddar cheese - dollop of sour cream - sprinkle finely chopped black olives

I love the anticipation of the meal as it builds, with the smell of the chili flowing through the house. Freshly baked corn bread is a great side to this. Enjoy