Tuesday, January 8, 2008

my new favorite recipe

Norma’s Vegetarian Chili

2 TBS oil
2 C minced celery
1 ½ C minced onions
4 garlic cloves, minced
5 ½ C stewed tomatoes
2 1-lb cans kidney beans, undrained
1 ½ - 2 C raisins (I use Zante Currants – they are smaller)
¼ C wine vinegar (either white or red)
1 TBS chopped parsley (I use dry)
2 tsp salt
1 ½ tsp dried oregano
1 ½ tsp cumin
½ tsp pepper
¼ tsp Tabasco sauce (I do not use this)
1 bay leaf
¾ C cashews
cheddar cheese, grated, to garnish

1. Combine all ing. except cashews and cheese in slow cooker.
2. Cover. Simmer on low for 8 hrs. Add cashews and simmer for 30 min.
3. Garnish ind. servings with cheese.

I pretty much follow this except I don’t really measure – I sorta just dump.
(from one of the Fix it and Forget it Cookbooks....they are the best ones!)

4 comments:

Anonymous said...

Sounds wonderful! Can't wait to try it! Thanks for sharing it!
~Kristin~

Donna said...

Who have you been watching cook? No measuring?? Holly? The same person who's always given me grief about cookbooks just being "general guidelines".... I love you precious!

Holly said...

ok, so time changes a girl!
p.s. I made green bean casserole twice this christmas season and not one of those times did I use the recipe!!!
I must be morphing!

Anonymous said...

It's always nice to have something new in the bag of tricks for dinner, thanks...

Amanda