This week’s Sun Oven meal went off without a hitch, I’m happy to report. I tried vegetarian chili which, of course, I assumed I couldn’t get wrong but you never know when I’m cooking. I even tried to be a little daring this time and, instead of constant checking the oven’s alignment with the sun ever 30 minutes or so, I choose to set it up how I expected the sun to traverse the sky throughout the day so that the meal would slow cook over the course of several hours.
As such, when I set it up in the morning (about 8:30) the shadow cast was pointing directly to the left of the sun oven rather than behind it as it’s supposed to be. Then, as the sun moves through the sky the sun oven should pick up more and more rays, get hotter, and eventually lose heat as the sun drifts off target again. And, that’s exactly what happened! Very cool. When I finally removed the pot at about 4:00 pm the chili was still very warm. Since I couldn’t wait until dinner time I had a bowl and it tasted good and cooked.
- 1 can black beans (15 oz, drained)
- 1 can great northern beans (16 oz, drained)
- 1 can kidney beans (15 oz, drained)
- 1 can diced tomatoes (14 oz)
- 1 can tomato sauce (8 oz)
- 1 brick vegetable broth (14.5 oz)
- 1 packet chili seasoning (3/4 oz)
- 1 tbsp vegetable (or olive) oil
- 1 medium onion, chopped
Normally, you’re supposed to cook the onion over medium heat and then add it to the other ingredients in a slow cooker. This time we didn’t bother to cook or add an onion and I really couldn’t tell a difference. In fact, in the past I have failed to cook the onion before placing in the slow cooker and the meal turned out fine too, so you could probably just toss it all together and forget about it. Anyway, combine everything and slow cook (or sun oven cook!) on low heat for several hours or high heat for 3-4 hours.
Maybe soon my wife will let me cook a full meal in my sun oven.