Chili... but cooked in a solar cooker!

How far will I take this craziness? How far?

Yesterday I made vegetarian chili in the solar cooker. Went fairly well. Put it out around ten o'clock, had to take it in around four o'clock because it looked like it might rain (and it did). It was a recipe from the Biggest Book of Slow Cooker Recipies, which calls for pasta, but we ate it straight up, no pasta for us. We regretted this decision, as the chili was very tangy, zesty to the point of repulsiveness.

We had it again tonight, but Cristy put some cumin and a little sugar in it, which improved it considerably. You see, as much as I like foraging in the backyard for herbs (Have you noticed yet that I haven't been outside my yard for the foraging? It's because I'm a shut-in.) I am maybe not what you would call a very good cook. I don't know spices and things. I couldn't tell you what cumin is or does or tastes like, but I do know now that it is a vital ingredient in vegetarian chili.