Somethin to Warm Yar Belleh!

This is my version of what I like to call Chili Cholent.  I am not going to post the recipe because it is the cholent from v-con with a few slight changes. 

 

Slight Changes

Tarragon ~  Dried basil, oregano and rosemary

Caraway seeds ~ Cumin seeds

Lentils ~ White beans

Potatoes ~ Sweet potatoes

Lima beans ~ Corn

Toss in about three pickled hot peppers and you're set.

This was delicious and warmed me up.  The perfect fall food and is great for the sniffles.  I recommend eating it whilst wrapped in a blanket and reading a book.

My Chili ala Korea

My Chili ala Korea (take one)

2 tbsp. Extra virgin olive oil

1 Medium onion

2-3 Cloves minced garlic

1 Celery stalk

1 Med yellow bell pepper

16 oz. Extra firm Tofu Crumbled

1 tsp. Cumin

1 tsp. Hot sauce

Salt and pepper

7 oz. Can of tomato paste

1/2 c. Water

15 oz. Can of kidney beans (drained and rinsed)

15 oz. Can of baked beans in tomato sauce (drained and rinsed)

7 oz. Can of corn (drained)

1 c. Chopped cherry tomatoes 

1 Chopped hot pepper

1 Chopped large carrot

2 tbsp. Cayenne pepper (or to taste)

Add the first five ingredients to a pot a saute 5 to 10 minutes.  Add the next four ingredients sauteing until browned. Add the rest of the ingredients and simmer for 45 minutes.  After eat away.  Tastes even better reheated the next day.