Chili for the Masses

20 Sep

I refrained from calling this ‘Placenta Chili’, even though I put in the first issue of Placenta zine, because I thought that might imply something that this is not. It does, however, freeze well- much like a placenta.

Serves 8

**Saute in some olive oil until soft:
1 onion, chopped
A couple cloves garlic, chopped
2 carrots, chopped
1 bell pepper, chopped
hot peppers if you like it spicy
**Add in:
3 cans (or 6 cups) mix-n-match cooked/canned beans in their liquid (I like garbanzo, kidney, pinto)
1 28-oz can diced tomatoes
1 6 oz can tomato paste
1 12 oz corn (or frozen/fresh equivalent + water)
3/4 cup dry pearled barley
2 Tbsp 1-2 Tbsp chili powder
1 Tbsp cumin
2 Tbsp 1-2 Tbsp curry powder
**Simmer over low for about an hour, stirring often so that it doesn’t burn at the bottom. Add water/vegetable stock while cooking as necessary.


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