Thursday, November 29, 2012

Hoff's Veggie Chili

This is a dump recipe intended for a crock pot and a long, slow day of fall/winter cooking.

Hoff's Veggie Chili
Yields: A lot!
meat-free, dairy-free, egg-free, oil-free, soy-free

  • 1 - 15 oz can of 100% Pure Pumpkin
  • 2 - 16 oz cans of Kidney Beans - rinsed (light or dark)
  • 1 - 28 oz can of Diced Tomatoes (consider seasoned)
  • 1 cup Brown Rice
  • 1 cup Lentils
  • 1 large Sweet Onion - chopped
  • 1/2 package Portabella Mushrooms - chopped
  • 1 Pepper - chopped (color of choice)
  • 1/2 bag Matchstick Carrots
  • 1 Zucchini
  • 4 Garlic Cloves
  • 1 - 46 oz can Tomato Juice
  • 1/4 cup Liquid Smoke
  • 3 tbsp Chili Powder
  • 2 tbsp Sugar
  • 1 tbsp Cinnamon
  • 1 tbsp Cumin

  1. Dump Pumpkin, Kidney Beans, Tomatoes, Barley, Lentils, Onion, Mushrooms & Pepper into crock pot
  2. In a food processor, finely chop Carrots, Zucchini & Garlic together, add to crock pot
  3. Pour Tomato Juice into crock pot
  4. Add seasonings
  5. Set to low and allow to cook for at least 5 hours

My 2 Cents:
The pumpkin in this recipe kicks up the fiber content a ton!  The liquid smoke is that key ingredient that will catapult this chili into greatness!  As for the carrots and and zucchini, you'll never notice they are there, but you'll still get their nutrients!

I will stretch this chili for the entire week by pairing it with spaghetti for "Skyline" chili, over a baked potato, over toast, over corn bread, over baked corn chips - let your imagination run wild!

Don't be afraid to trust your instincts - if you don't like an ingredient, don't use it, if your gut tells you to try another ingredient - go for it!

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