I watch my 7 month old grandson 4 mornings a week, & cook lunch for my daughter & myself - & for her hubby, if we're at their house. It's been fun being creative with recipes & thinking up 'what to have!'
My friend Sheila King has produced a very sweet cookbook, "Sheila's Kitchen" & the format is 8 1/2 x 11", spiral bound & printed on one side - so there's plenty of room to jot down some of my new GF recipes! If you think ahead, you can bring the beans to a boil & soak overnight! I just decided to do chili in the morning, so used OG canned beans (all items are OG when possible!)
My nursing grandson had a diaper rash which we traced to tomatoes, so I left those out of the chili - you could certainly add canned tomatoes or paste, or my favorite, dried tomatoes! I dry them in a food dehydrator, & chop some & cover with olive oil, to toss into things toward the end of cooking.
This is a vegan recipe, you could use any meat you had on hand!
Here's a Chili for Fall or Winter days
2 Tbsp coconut or olive oil
2 medium onions, chopped
3-5 cloves of garlic, chopped
* saute onions & garlic in oil
1 Can OG black beans
1 Can OG pinto beans
1/2 C OG lentils (uncooked)
1/4 C cacao nibs
2 quarts soup stock (I simmer veggie trimmings in water while I'm chopping other ingredients)
** add beans, hot stock to onion/garlic & add spices:
1 T paprica
3 T chili powder
1 T gharam masala or pumpkin pie spice
1 tsp cinnamon
1 tsp sea salt
1 tsp ground cumin
2 tsp fresh oregano
2 tsp fresh savory
1 Bay leaf
2 Tbsp kombu or other kelp
** chop veggies & add: I used
1 medium golden or red beet,
1 medium carrot,
1/2 a black radish or turnip, 2 handfuls lovage (could be several celery stalks)
** bring to a boil, then turn heat to low & simmer ~ 3 hours.
Serve with cornbread or quinoa/amaranth & a big green salad