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!)


Anonymous said...

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

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...