Texans have dubbed their chili "bowl o' red" because of their fondness for seasoning it with dried red chilies. Like the traditional Texas version, ours includes plenty of ground beef but no beans. If you'd like, garnish with thinly sliced green onion, grated cheese, sour cream, lime wedges, pinto beans or rice.
The delicate spiced heat of curry and split peas go together like Romeo and Juliet…but it’s better than love.
The heat of the curry stimulates circulation, enhancing our body’s ability to digest efficiently…and the protein
of the beans gives us the strength we need to feed our bones.
1 cup dried maize kernels (samp)
1/2 cup dried beans (brown/sugar/red speckled)
Several pinches of salt (to taste)
1 desert spoon margarine/olive oil (optional)
4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous -or- Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 ts Ground Coriander
1/2 ts Ground Cinnamon
1/2 ts Ground ginger
1/2 ts Ground Turmeric
1/4 ts Ground cumin
2 Zucchini, sliced thick
5 Tomatoes, fresh -or- 16 oz Can Tomatoes
15 oz Can Garbanzo beans (ch...
1 Onion (very large) -chopped
1 Swiss chard bunch
1 cn Garbanzo beans -(known also as chickpeas, ceci, etc.)
1/2 c Raisins
1/2 c Rice, raw
2 Yams
Several fresh tomatoes -(or large can)
1 Garlic clove -(or more to taste)
Salt and pepper,-to taste
Tabasco sauce, -to taste