Day 9- Dad's Beer Bread and Vegetarian "Stew"

My father has a love of chili that can not nor will it be tried to reproduce. Call anything outside of his chili, chili and there will be a talking to. Chili for him is a big bowl of well seasoned meat. So, when I presented to him this particular dish he and my brother both looked at each other and shook their heads. They refused to believe that this dish was in fact chili. So, we came to the conclusion and agreement that while it was delicious I had to rename it to stew. So, stew it is. Rather fitting after going to see a Western piece at the movies today.

Veggie Stew:

This is a dump and go type of recipe. So, in a crock pot turned up to high place the following and let sit for 2 hours:

1 can of Mexicorn blend, drained

1 can of garbanzo beans, drained

1 can of diced tomatoes, drained

1 can of pinto beans, drained

1 can of black bean soup

1 large can of vegetarian baked beans, pour juices into the crock pot

2 stalks of celery

1 small yellow onion diced

6 cloves of finely minced garlic

1/2 small red onion finely diced

1/2 cup of mixed frozen peppers

1 block of tempeh or other meat substitute crumbled

Season with:

Oregano

Dash of rosemary

Dash of  thyme

1 bay leaf

Chili powder

Dash of paprika

Dash of Italian seasonings

Pepper

Seasoning Salt

Dad's Beer Bread

1.) In a bowl combine:

3 cups of self rising flour

3 TBS of sugar

1 bottle of room temperature beer

2.) Pour into a well greased loaf pan.

3.) Bake for about 45-60 minutes in a 350 degree oven. 

**Is amazing with any soup, stew of chili.**

-I served this dinner with a small side salad and spritzer water and juice.-