Marco Frucht of Connecticut is a poet, songwriter, folksinger and classical guitarist who is a big fan of Tanka Bar. He participated in early test marketing for our products. You can hear his music on his Reverbnation page.
Marco has concocted a chili recipe of his own design which we have dubbed “Marco’s Sweet Tanka Chili.” Sounds perfect for a cold, winter night.
4 T. olive oil *
1 white onion, finely chopped
1 T. paprika
2 large red peppers
1 bell pepper
4 garlic cloves, chop finely
1 bag Tanka Bites, cutting some of them just a little tinier than they
Saute these first ingredients (in order of appearance) in a frying pan.
IN A LARGE CROCK POT OR SLOW COOKER
4 more T. of olive oil
1 can tomato paste
2 cups water
2 small slices of fresh ginger, chop fine
2 t. ground cumin
1 t. cayenne *
1 jalapeno *
1/2 sweet potato chopped fine *
1/2 sweet potato solid (for cutting down on saltiness)
2 cans organic black beans *
1 bay leaf
Bring water to a rolling boil, add tomato paste, change heat to medium, add
all the sauteed ingredients, then add everything else. change heat to
*Extra virgin cold press oil if possible. If you’re cooking for children go easier on the hot stuff. I’ve soaked and boiled dry beans but it doesn’t add a huge flavor or texture difference for this recipe.