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"Joyful Curmudgeon" An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.


Hoffman Helpful Hint: Easy Chili Made Even Easier – 15 April 2008
By Mary T. Hoffman

In my 27 February 2008 Blog, “Hoffman Helpful Hint: Easy Chili,” I wrote about starting our chili the night before in our slow cooker without preheating the water and just adding the dried beans and the blended chipotle.

Well, last night I thought I’d make it even easier, so I put everything except the sweet potatoes in our large slow cooker set on “low”:
2 pounds dried small red beans, sorted and rinsed
A small chipotle pepper (dried smoked jalapeno)
2 large diced onions
28 ounces of canned crushed tomatoes
¼ cup unsulphured molasses
2 tablespoons each of chili powder, cumin, and paprika
1 teaspoon cinnamon
A total of 10 cups cold water, part of which I used to blend the chipotle pepper in a high speed blender (Vita-Mix) and the rest to rinse out the blender container into the slow cooker.

This morning I let the chili continue to cook (still set on “low”) while I made our large raw salad of romaine lettuce, broccoli, cauliflower, onions, carrots, and celery, topped with cooked chickpeas. Then I peeled four small sweet potatoes, cut them into bite-sized pieces, added them to the chili and let it cook for about two hours longer, when the sweet potato pieces had softened a little.

Stored in the refrigerator, our chili lasts for three days, is easy to warm up in individual bowls in the microwave oven, and tastes great with a big tossed salad which I make in the morning.

For a variety of great-tasting recipes, photos, and information visit:

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