OH Boy, we’re heatin’ things up in D.C. this week!
Ready for fall weather? Ready for savory soups and chilis that warm up those first breezy cold days? This chili won’t disappoint. It has all the spice you could want and all the flavor of your favorite Mexican meal. Now that’s a bowl full of fun!
Team up your chili with a few hearty slices of spicy, cakey gluten free corn bread and Wow! You’ve got your groove on……..
I’ve blended the best of a Mexican meal with a simple vegetable chili for the best of both meals. Heat optional, very recommended!
Slow Cooker Spicy Mexican Okra Red Chili
(1) 10 oz. jar of Old El Paso Brand Enchilada Sauce (Hot)
(2) 9 oz. cans of Green Chilis
14 oz. bag frozen Edamame
32 oz. or 2 cans Kidney Beans, rinsed and drained
3 cups of water
1 cup brown lentils
16 oz. Tofu Taco Meat
1 cup dried Shiitake Mushrooms
1 tsp. Sea Salt
3 Tbs Chili Powder
1 Tbs. Cumin
1 Jalapeno diced
1 tsp. Liquid Smoke (optional)
Combine all ingredients in a large slow cooker (I used a 7 Qt.) and heat on low for 7-8 hours or high for 2 hours. Serves 8.
Optional handful of Sunflower Sprouts for garnish
Spicy Gluten Free Skillet Corn Bread
The spicy cornbread was a last minute throw together recipe that turned out well cooked on the stove top in an iron skillet.
You’ll probably want to use an oven and I would think it would bake up in about 20 minutes at 325 degrees.
1 Cup Self Rising Corn Meal, 1/3 Cup Lentil Flour (or other non-gluten) 1 Cup Water, 1/4 cup Oil, 2 Tbs. Ground Flax, 1 Tbs. BBQ Rub, 3 Tbs. Palm Sugar, pinch of sea salt. Mix wet, mix dry, combine and let rest for 5 minutes before baking.
More from my site
- Homemade Natural Face Bronzer
- Cinnamon Red Pear Butter