Here is a recipe for a vegetable chile that tastes delicious. I made it this morning for my family and we have been chowing on it all day.
1 lb Ground Sirloin
2 large Onions
3 Garlic Cloves
Brown the beef and onions in a medium skillet
Add
1 large can of diced tomatos
1 quart of pinto beans and brown basmati rice (recipe below) or
2 small cans pinto beans and 1 cup cooked basmati rice
2 eleven ounce cans of V-8 juice
1 tsp dried parsley
1 tsp sea salt
1 tsp dried ground chile peppers
Simmer about 2 hours on low
Serve over white rice, baked potatos, or pasta with shredded cheddar cheese.
I served this dish over potatos and it was yummy!

Pot of chile – next to several jars of my home made pinto beans with brown basmati rice

Secret ingredient – V-8 Juice right from the can

Finished bowl of Summer Chile
To cook up the rice and beans takes about ten minutes of prep and three days of cooking in the crock pot. Please don’t be put off by the time involved! Cooking your own rice and beans is well worth the time and effort involved. The taste and nutrition level skyrocket when you cook your own rather than used canned beans.
Here is the recipe:
In a large crock pot put
2 large beef bones (Soup bones found in the meat section of the grocery store)
1 onion
3 garlic cloves
1 1/2 C Brown Basmati Rice
3 C Rinsed Pinto Beans
Spices: (These spices can be added or not, I just bought a new spice grinder and so I have been grinding up a storm) Use dried spices if you can’t grind your own.
10 whole Coriander seeds
1 tsp whole brown mustard seeds
1 tsp whole yellow mustard seeds
1 TBS Psyillium seeds
1 TBS Flax seeds
1/4 tsp cayenne pepper
1 TBS Sea Salt
1 TBS dried parsley
Grind up all of the spices and add to the crock pot. Cover with water and cook on the hightest setting for a day. Watch the water level and keep the beans well covered. You may need to add a quart or more of water during the cooking process. After a day of cooking, turn the heat down to the lowest setting and let simmer for two additional days.
I took the bones out of the crock pot after the first day and added in dried parsley.
After the beans were really soft, I put them in glass jars and stored them in the fridge. The beans and rice added to the chile were the perfect addition to the chile and made the meal so quick to put together.
We ate it over baked potatos with fresh cheddar and it was a great summer meal!
Jenny Hatch