Easy Vegetarian Solar Chili

The weather was back to normal today. Sun, sun, and more sun. Made a pot of vegetarian chili. It was a two step process. First I cooked some beans, you could use canned, but I like the taste of dried beans better. When they were tender I added them to the other ingredients and let the whole thing simmer some more. Martin had a bowl of it as a snack when he got home. For dinner I served it over pasta.




Vegetarian Chili

1/2 lb dry pinto beans
1 Tbs olive oil
1 medium onion, chopped
1 chipotle pepper in adobo sauce, chopped
1 medium sweet potato, peeled and cubed
1 15 oz can mexican stewed tomatoes
1 15 oz can pumpkin
salt to taste

Soak beans overnight, drain, add enough water to cover them by an inch and simmer in the Sun Oven until tender. In a pot large enough to hold all the ingredients saute the onion in the oil until soft. Add the remaining ingredients and the drained cooked beans. Simmer in the Sun Oven until the sweet potatoes are soft.