Sunday, January 12, 2014

Hearty chili stew

This chili is just another version of what I made last week with beans and beets and grains--just a change of starch and spices.  Housemate hates beets so I felt sorry for her and decided to make something she would like.  So now I have two different entrees in my freezer for variation.  This makes it really easy during the week.

1 lb dry beans
1/2 cup lentils
1/3 cup spelt berries
1/3 cup hulled barley
1/3 cup brown rice (I mixed forbidden rice with that)
1/3 cup oat groats
1 large onion or 2 medium
several garlic cloves
1 large sweet potato or 2 small, peeled and chopped
1 large rutabaga or 2 small, peeled and chopped
mushrooms, 1/2 lb or so, whatever you have
two 16 oz cans tomatoes
chili powder, 2 Tbsp (or more, to taste)
cumin powder, 2 tsp
oregano, 2 tsp
smoked paprika, 1 tsp
chipotle powder, a sprinkle to taste (it's hot but has an awesome flavor so I just put in a little)
lime juice, say 1 oz
fresh cilantro (optional)

Soak the dry beans overnight in one pot.  Soak the spelt berries and barley overnight in another pot.  In the morning, add the rice and oat groats to the grains with enough water (too much is okay since it's going into a soup), cook them up for an hour.  Add the lentils and spices to the beans and cook them up for 2-4 hours (varies depending on beans and freshness).  In the afternoon, or whenever you get to it, fry up the onions (dry, add water as needed), add the sweet potato and rutabaga, add some water, cook until tender.  Add the mushrooms and tomatoes near the end.  Combine everything into a very large pot, and let the flavors soak in as it all cools.  Add the lime juice and a bunch of chopped cilantro.   eat and enjoy.   I might add some soy yogurt to mine tomorrow though it's not needed at all.

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