I made a chili recipe for a Halloween trunk-r-treat event that my ward (church parish) had in the parking lot on Halloween night. There were awards for each chili. Mine got the “Most Unexpected” award. I guess that’s because there was no meat and it had a really distinctive flavor that you wouldn’t expect from a chili.
My husband loved it and had multiple servings and my health-nut friends also tried it and really liked it. One of the husbands, who isn’t into the healthy vegan way said he really liked it too.
Here is how I made it, to the best of my recollection:
Most Unexpected Halloween Chili by Janet Hailstone
- 2 cups dry black beans
- 8 cups water
Cook the beans for 8-9 hours on low using a 4 quart slow cooker. Then, drain and rinse the beans.
- Cooked beans from above minus the cooking liquid.
1 15-oz. can organic chopped tomatoes
1 6-oz. can tomato paste
1 can Progresso lentil soup, optional
1 tbsp chili powder
1 tbsp homemade chicken seasoning
1 tbsp Italian seasoning
1 cup frozen carrot pulp
- 1/4 cup dried chopped onions
1 tsp garlic
Water to finish filling the 4 qt slow cooker. Leave a 2-inch space from the top.
Mix and warm in the slow cooker on high for 1 hour. It’s not Halloween anymore, but you can still enjoy this recipe. Don’t get too scared!:)