Jean’s Beans Chili

I began making this dish for my friends who are vegetarians.  However, many of my meat loving guests also enjoy my special chili.  It is made with 4 kinds of beans and plenty of spices to make it thick and flavorful.

• 1 large can chili beans
• 1 large can pinto beans
• 1 large can kidney beans
• 1 large can black beans
• 1 cup frozen chopped onions
• 1 cup frozen chopped green pepper
• 1 large can crushed tomatoes
• 1 small can of tomatoes with chilies
• 1 large can of tomato sauce
• 1 box vegetable broth
• garlic salt
• chili powder
• hot sauce
• salt and pepper

Pour chili beans into large crock pot.  Drain and rinse other beans. Add to crock pot.  Mix.  Add onions and green peppers.  Add tomatoes and tomato sauce.  Season to taste.  Top pot with broth, making chili stirrable but not “soupy.”  Simmer on low 4-6 hours adding broth as needed.

Orange & Spice Doughnuts

• 3/4 cup brown sugar, firmly packed
• 2 tablespoons shortening, softened
• 3 eggs
• 2 teaspoons grated orange rind
• 1/4 cup orange juice
• 1 cup canned pumpkin
• 3 1/4 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• sugar

Cream sugar and shortening. Add eggs, one at a time, beating until mixture is light and fluffy. Blend in orange rind, juice and pumpkin.

Sift together dry ingredients. Gradually add to pumpkin mixture, stirring until blended. cover and chill 2 hours.

Roll 1/3 of dough at a time to about 1/3 inch thickness on floured pastry cloth. Cut with floured doughnut cutter. Let stand 15 minutes.

Fry in deep hot fat, 375 degrees, until nicely browned on both sides, turning once. Drain on paper towels. Roll in sugar or frost as desired.