Adapted From: Espie T.
Tested: 6/29/13
Servings: 8-10 Prep Time: 15-20 min
Notes: I realize that I have different variations of the same recipe so being the math person that I am, it only makes sense to start numbering them so I can tell my husband in the future, "Please make chili I, II, etc."
If you don't have fresh tomatoes and bean broth, subbing 2 cans diced tomatoes and a can of tomato sauce will work. Espie's recipe also called for crumbled tofu, but we have found that mung beans have a similar texture to ground beef so we used them again here. A word about the balsamic vinegar - another tasty chili recipe I tried called for this. However after this chili was cooking, I added it to this recipe and was sad that I ruined the recipe. Thankfully, a few hours later, we tasted it again and the chili was delicious. So next time, I'll just add it with the other ingredients in the beginning. | |
Ingredients:
8-10 tomatos, chopped
2 medium onions, diced
2 cloves minced garlic
1 tbsp cumin
3 tbsp paprika
2 tsp salt
4-5 cups bean broth
2 diced carrots
1 cup dried mung beans
1 tbsp balsamic vinegar (optional)
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Instructions:
1. Add all ingredients in order to a crockpot (ours is 7 qts.)
2. Cook on high for 4 hrs or low for 8 hrs, stirring every few hours. |
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