VeganMoFo: Campin' Chayote Chili

There we went again up to the mountains for the weekend. Hey, I am not complaining; being up there in those mountains is almost like a religious experience, every time.

I always leave with a refreshed look on life and my heart always grows two sizes too big up there. I guess it could be the thin air, or just the unmitigated beauty of nature, one can never be too sure, really.

I don't know how it is for everyone else, but food prep and planning for a weekend in the mountains is ridiculously easy for this vegan. I don't have to worry about things spoiling if they aren't cold enough or having to warm my food for it be tasty, or safe to eat.

Top this stupid-good chili with avocado and tabasco.

Here's a list of some things that you can trust when camping:
PumpkinBlack Bean, or Cucumber Hummus with veggies and crackers
and you can never go wrong with sammich fixins'

3 carrots, peeled and diced
2 chayote squash, peeled and cubed
1 red onion, diced
3 medium tomatoes, chopped
2 1/2 c dried kidney beans
1 c dried garbanzo beans
3 tbsp Chili Powder
2 tbsp Cumin
salt, to taste
1 tsp turmeric
Pinch of red pepper flakes
pepper to taste
7 c vegbroth 
2 tbsp nutritional yeast 
1 tsp agave syrup
  1. I never remember to soak my beans over night so usually I just do a quick soak. Throw them suckers in a pot with tons a water and bring up to a rapid boil (ha my Southern drawl typed "bowl" and I had to correct it to "boil."), cover that pot and remove from heat. Let them soak in their own dirty bath water for an hour. Now you're ready to go.
  2. Throw all ingredients into the your slow cooker and slow cook that stuff until you think it's ready; 8 hours or so. Your nose will tell you when it's done.


VegFam spends a lot of our time in the mountains doing the hiking thing...
...and reading.












 

Comments

Popular Posts