Vegetarian Chili with Harcha

Chili is a great meal for a cool fall Sunday. But no chili is complete with a delicious textured bread and harcha is a wonderful compliment to a piping hot bowl of chili!

1 medium onion chopped
1 medium zucchini chopped
1 medium yellow onion chopped
3 cloves garlic minced
2 bags veggie meal crumbles
2 cans Bush's chili beans, 1 medium, 1 hot
1 large can tomato sauce
Salt to taste
2 tablespoons chili powder
2 tablespoons mild taco sauce

2 cups semolina flour (extra to dust pan)
1 stick butter melted
1/2 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 to 1 cup milk (this will vary)
Cast iron skillet

Add the onions, zucchini, squash and garlic to a heavy bottom skillet. Drizzle with olive oil. Cook for about 5 minutes add the veggie crumbles, salt to taste and cook for another 5 minutes. In a large stock pot put in the tomato juice, beans, chili powder and taco sauce. Add in the meat and veggie mixture. Bring this to a boil, reduce heat, cover and simmer. Let this simmer for at least 2 hours. Put the semolina in a large mixing bowl. Add in the baking powder, salt and sugar. Mix the dry ingredients well. Slowly add in the melted butter. Rub the mixture in your hands until a sandy texture is achieved. Slowly add in the milk until a tight dough forms, somewhat like play dough. Sprinkle some semolina on a dinner plate and flatten the dough on the plate. Place your cast iron skillet on the stove tol I medium heat. Sprinkle the pan with semolina. Place the disk of dough in the heated pan. Let this cook for about 10-15 minutes. Lay the plate over and flip the pan on top of the plate. Place the disk back in the pan on the other side. Let this cook for another 10 minutes. Flip it out onto the plate to serve. Cut into 8th. Serve this with cream cheese or plain! For more on this recipe or any others please email me at alesia.leach@gmail.com