Make some beans in the crockpot. Put some in 2 cup portions into the freezer to use later. Save two cups for the recipe below, and you will have a great meal teamed up with my gluten free cornbread and a big bowl of salad.
Chili With Corn
from Seven Secrets Cookbook, by Neva and Jim Bracket
1/2 cup diced onion
1/2 green or red pepper (optional)
1 - 2 cloves fresh garlic, crushed, or 1/2 tsp garlic powder
1 teaspoon cumin
1 1/2 teaspoons California Chili
2 teaspoons onion powder
1/2 teaspoon salt
2 cups cooked black or small red beans (may be canned)
1 1/2 cups frozen or fresh corn
14 ounce can diced tomatoes in juice
2 Tablespoons molasses
1. Put onions, peppers, and seasonings in a medium sized kettle and add about 1/2 cup water. Simmer for about 8 minutes until onion is tender.
2. Add remaining ingredients, and heat to serving temperature. Top with Tofu Sour Cream if desired.
Makes 6 cups/
Note: I used red beans cooked in a crock pot overnight. For the chili, I used a combination of three chili powders that I had on hand, since I didn't have any California chili powder. I wondered what it would be like with the molasses. I didn't want it to be sweet or taste strong, but it turned out just fine. My only warning is to be careful not to walk away from it and leave it on the burner after you have added the molasses. It scorches quickly.
We served the chili on freshly cooked brown rice. Yum. It is a recipe that we will make again.