Chili Time

This chili right here was the bomb…that is when all my beans finally cooked! I literally soaked the beans over night for about 17 hours and they took nearly 6 1/2 hours to cook!!! They included black beans, red kidney beans and lima beans (honestly I just used what I had in the pantry). Can you believe I started boiling them on my lunch break at noon and they weren’t ready until 6:30pm? Smh.

This is only the 3rd time I have chosen to prepare my chili using bagged beans and like I said last time, this may be the “last time.” At the end of the day it was worth the wait (well maybe not to my husband who is all about using canned lol). I will mention the bean that took the longest to cook (and what I just happened to use the most, was the lima. I guess we know what I will be omitting next time! 😉

These ingredients are approx. :

Red kidney beans 1/2 cup

Black beans 1/2 cup

Lima beans 1 cup

5-8oz cans of tomato sauce

1/2-6 oz can of tomato paste

Your favorite bag of Vegan Meat crumbles or ground-I used Gardein 13.7 oz

Italian seasoning

Season All/ Salt to taste

Pepper to taste

1/2 onion or more

1/2 green pepper or more

1-2 tsps. of Oregano flakes

1tbsp. of brown sugar

1/2 of an 18 oz standard size of honey barbecue sauce

Ritz crackers (optional)

Soak beans in enough water to cover about 2 inches overnight. Boil them the next day on medium heat adding additional water as necessary until tender. In a separate pan, cook meat adding seasonings and vegetables until they look done. Add sauce and then mix in your beans (may require additional salt and pepper). Again, my beans boiled for 6 1/2 hours, however if you are not using Lima beans you might save at least an hour or two!

About the author: Anna

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