I have a devotional tonight so I’ll post this quickly.
I made chili about two weeks ago in two batches (I accidentally soaked about 4 cup of kidney beans.) the first forgetting to put peppers, in the second being perfect but too spicy at the time for my dad who loves spicy food but his mouth was cut up so he could only have a little. Still, he’s the one who loves it the most and asked for a bigger batch this time.
I just added onions and garlic to the first batch and the second had jalapenos and bell pepper, without seeds. This time I added tomato paste based on what some other recipes had, plus i doubled the jalapenos and bell pepper though still without seeds. The result? WAY too spicy! I’m talking I had a bean and my inner ear started feeling woozy kinda spicy. So I added two peeled and cut potatoes, four tomatoes, and a can of plain kidney beans.
I was originally going to make quinoa salad to go with it, but because it was so spicy we decided to make coleslaw instead. The coleslaw recipe I got from the recipe book that came with one of the blenders. I chopped the cabbage in the food processor which made it a lot easier.
I’m including the recipe for the chili not as I made it but as it should be.
Chili
2 cups soaked kidney beans
1 onion, chopped
3 cloves garlic, chopped
1 green bell pepper, deseeded and chopped
1 jalapeno, deseeded and chopped
1 tsp Paprika
1 tsp Cumin
1/2 tsp Chipotle powder
salt and black pepper to taste
olive oil
Combine ingredients in pressure cooker and cook for about half an hour.
Coleslaw
Dressing
1 cup mayonnaise
1/4 cup red wine or rice vinegar
1 tsp oregano
1/2 tsp basil
1/2 tsp parsley
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Mix all ingredients together. Pour over shredded cabbage and toss. Serve.
