Update for torah school homeschoolers: Chayei Sarah is ready to go. Please accept my sincerest apology for taking so long on this one. I just learned that some families study the week prior to the reading of the torah portion. I will try to avoid this delay in the future.
I would like to share my recipe for chili. So many of you do such wonderful cooking and I enjoy your photos and recipes so much. I am not typically one of those gifted women, my talents lie elsewhere. But I will be referring to this recipe for torah school, and I thought you all might enjoy it.
1 c dry garbanzo beans
1 c dry kidney beans
1 c dry lentils
Throw all these in your crockpot and cover them with lots of water. Cook on high until tender. Drain, removing all liquid. Throw them back in the crockpot. Okay, you might not want to throw, per se.
2 cans diced tomatoes, or total of 28 oz. roughly, or 1 qt. home canned tomatoes
1 T chili powder
2 t season salt
1/2 t cayenne pepper
1/2 t sugar
1 t cumin
Stir in real good. Turn on low or high, depending on how long until dinner. You are really just heating through at this point.
Put corn chips in each bowl, top with chili, garnish with lots of shredded cheddar cheese. Enjoy!
And there you have it, chili that doesn’t have meat, even though I have been asked what kind of meat I put in it. The chickpeas have an amazing ability to make you think there is meat when there isn’t.
Have a great day! I am off to bed, so I won’t get in trouble for staying up too late. 🙂