Better day
For lunch today, I made some chili. I have made chili a hundred plus times, and I love chili with meat, but I have always added lotsa beans. In fact, I start by going to the cabinet and grabbing about 5 cans of whatever beans we have. Got to have some hot chili beans, but then I have added kidney beans, white beans, cannellini beans, black beans, even garbanzo beans, and the mixture is about 2:1 over the meat.
So today I just left out the meat. And I did both the lentils and pinto beans from dry in the Instant Pot.
Dan’s Chili
2 cans hot chili beans, with their sauce
I can black beans, rinsed
About a half pound of pinto beans
About a cup of black lentils, cooked with onion and garlic
1 can of Rotel tomatoes, blended (I don’t like chunks of tomato in my chili)
I added some corn we had left in the fridge, and, on a whim, a small can of black olives. To that mixture in my crockpot, I added (all measures approximate):
1 T. Oregano
3/4 T. Chili powder
2 tsp. Cumin
1/2 tsp. Cayenne pepper
1-2 tsp. Salt
And I kept all of these out and added more when needed.
I also added about 1 T. Worcestershire
2 tsp. Cocoa powder
1 tsp. Cinnamon
1 tsp. Of Tabasco Chipotle, knowing I would be adding more at the table.
And, in line with the book, I added some turmeric at the table.
You can top it off with:
Cilantro
Vicki’s chipotle tofu sour cream - worked here!
Jalapeños
Squeeze of lime
We also had a Food For Life sprouted grain tortilla, which was OK. Very few store bought bread items meet the How Not To Die criteria for total carbs over grams of fiber. According to the book, that has to be no more than a 5:1 ratio. There is a lot of “whole wheat” bread that has about 20 carbs to about 3 grams of fiber - and they all fail the test. This tortilla passes that test, but failed the test test for Vicki. I was content to have an edible pusher for the chili.
So today I just left out the meat. And I did both the lentils and pinto beans from dry in the Instant Pot.
Dan’s Chili
2 cans hot chili beans, with their sauce
I can black beans, rinsed
About a half pound of pinto beans
About a cup of black lentils, cooked with onion and garlic
1 can of Rotel tomatoes, blended (I don’t like chunks of tomato in my chili)
I added some corn we had left in the fridge, and, on a whim, a small can of black olives. To that mixture in my crockpot, I added (all measures approximate):
1 T. Oregano
3/4 T. Chili powder
2 tsp. Cumin
1/2 tsp. Cayenne pepper
1-2 tsp. Salt
And I kept all of these out and added more when needed.
I also added about 1 T. Worcestershire
2 tsp. Cocoa powder
1 tsp. Cinnamon
1 tsp. Of Tabasco Chipotle, knowing I would be adding more at the table.
And, in line with the book, I added some turmeric at the table.
You can top it off with:
Cilantro
Vicki’s chipotle tofu sour cream - worked here!
Jalapeños
Squeeze of lime
We also had a Food For Life sprouted grain tortilla, which was OK. Very few store bought bread items meet the How Not To Die criteria for total carbs over grams of fiber. According to the book, that has to be no more than a 5:1 ratio. There is a lot of “whole wheat” bread that has about 20 carbs to about 3 grams of fiber - and they all fail the test. This tortilla passes that test, but failed the test test for Vicki. I was content to have an edible pusher for the chili.
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