With Hurricane Matthew threatening much of the US last week, we challenged ourselves to come up with a recipe that can be made with just pantry items. In times of a disaster or emergency, you may have to feed your family with just what you have on hand. This recipe cooked all day and made a high protein, flavorful dinner that everyone enjoyed.
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 jar of roasted red bell peppers, chopped
- 1 15 oz can diced tomatoes
- 4 cups vegetable broth
- 1 cup dried lentils
- 1 15 oz can black or pinto beans
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 tablespoon oregano
- 1/2 cup uncooked quinoa
- 1 teaspoon salt
Place all ingredients in your graniteware pot and stir well. Place the covered pot in the preheated Solavore Sport. Let the chili cook all day, do not use reflectors if you have a lot of sun. Slow cooking temperatures between 200 and 250 degrees are ideal for this recipe. Ours cooked from 10:30 to about 5:00.
Serve chili with your favorite toppings: shredded cheese, sour cream, avocado, green onion, cilantro.