Recipe Name MN Winter chili Submitted by mls307 Recipe Description This is an adapted version from Scott Jurek's book Eat & Run Quantity 1 Quantity Unit cup Prep Time (minutes) 20 Cook Time (minutes) 60 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 2 cloves garlic chopped 3 tablespoons olive oil, extra virgin 1 1/2 cups, chopped Carrots 1 pepper green or red pepper chopped 1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, raw, chopped 1 pepper , finely diced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoons Spices, ground cumin 1 teaspoon coriander, ground 2 teaspoons chili powder 1 1/2 cups Bazan - Garbanzo flour, raw 1 1/2 cups 1 can Kidney beans(drained and rinsed) 1 1/2 cups black beans, no salt, drained and rinsed 1 1/2 cups beans, chili canned (15oz), drained 1/2 cup barley 1 cup, chopped Onion, chopped 1 can (6 oz) tomato paste 1 can (28 fl oz) tomatoes canned, diced 1 cup 28oz. can crushed tomatoes no salt added 2 1/2 cups (8 fl oz) water Steps Sequence Step 1 Heat oil and vegetables with spices in large stockpot on medium high heat for about 10 minutes, or until vegetables are tender. 2 Add all other ingredients, and simmer, covered, for 30 minutes on medium high heat 3 Stir; lower heat slightly and continue to simmer, covered, for 20-30 minutes 4 Garnish with cilantro or hot sauce if desired.