Wednesday, November 3, 2010

Vegetarian Chili

This is what you end up with when your ground beef, that’s been sitting in the fridge, goes bad! I have never cooked with the dry beans, so I decided to give it a shot. Ok, so my first attempt at using dry beans was not a good one but it doesn't mean I won't try again. The beans seemed to be a little undercooked. I boiled them for a good amount of time before making my chili, but unfortunately it was not long enough. I made enough for an army too! It was about 4 or 5 nights in a row that David and I ate chili - yum! Believe it or not we are not even sick of it. Ha!

I really didn't mind that there was no meat in this chili. There were so many different kinds of beans and vegetables, I loved it! David would tell you otherwise, but then again, he is a "steak and potato" kind of guy...


  1. Dry beans are great! Definitely give them another go. I *only* use dried beans these days--they are cheaper and have less sodium than the canned kind. When I use beans or chick peas, I soak them overnight at room temperature, and then I boil them, covered, for roughly an hour (depending on the bean). I'm sure you could find lots of helpful information online.

  2. Thank you so much for your encouragement Shannon! I will definitely have to try them again, using your advice. I won't give up on them :) Hopefully I'll be able to post a recipe very soon using dried beans and be able to talk positively about them :) LOL! Thanks again!