Almost Vegetarian Chili
6 cups of assorted Organic Beans
Black Bean
White Navy Bean
Pinto / Pink Bean
Kidney Bean
Red Bean
White Lima / Butter Beans
Soak 4 hours and rinse
6 cups of assorted Organic Beans
Black Bean
White Navy Bean
Pinto / Pink Bean
Kidney Bean
Red Bean
White Lima / Butter Beans
Soak 4 hours and rinse
1 28 oz can diced Organic tomatoes
1 pint of frozen Organic diced fire roasted Green Chilies (Whole Foods)
One finely diced jalapeno pepper seeded and deveined
½ cup Organicville Agave Catsup
1 cup Organic RW Knudsen Spicy Very Veggie Vegetable Juice
½ 7 oz can Chili’s in adobo chopped finely (if you want it hot add the entire can)Sautee the following in Olive Oil:
1 medium red onion olive oil
10 to 12 small Organic baby carrots sliced
½ to ¾ of a pint of organic grape tomatoes (Red/Yellow/Purple) sliced in half
4 large garlic cloves (crushed or finely chopped)
½ small can Chili’s in adobo (chopped finely)
3 TBS Chili powder
2 TBS Smoked Paprika
1 TBS Coriander
1 tsp Smoke House Pepper (McCormack’s)
1 TBS Kosher Salt
1 Carton Beef stock or Beef flavored stock
2 TBS Better than Bullion beef
Garnish (optional):
Top with Shredded Yogurt pepper jack cheese
Chopped Red Onion
Avocado Slices
Soak beans for 4 hours and rinse and drain. Sautee onion, carrot, grape tomatoes in a pan with olive oil for about 5 minutes add garlic at the end to soften but do not burn. Add all the ingredients except garnish into an extra large crock pot. Cook covered for 6 hours on high until beans are tender and chili thickens. Serve with your choice of garnish.
This recipe is very versatile and can be tweaked to make it extra spicy or even substitute vegetable broth to make it truly vegetarian.
Enjoy, Teri
1 pint of frozen Organic diced fire roasted Green Chilies (Whole Foods)
One finely diced jalapeno pepper seeded and deveined
½ cup Organicville Agave Catsup
1 cup Organic RW Knudsen Spicy Very Veggie Vegetable Juice
½ 7 oz can Chili’s in adobo chopped finely (if you want it hot add the entire can)Sautee the following in Olive Oil:
1 medium red onion olive oil
10 to 12 small Organic baby carrots sliced
½ to ¾ of a pint of organic grape tomatoes (Red/Yellow/Purple) sliced in half
4 large garlic cloves (crushed or finely chopped)
½ small can Chili’s in adobo (chopped finely)
3 TBS Chili powder
2 TBS Smoked Paprika
1 TBS Coriander
1 tsp Smoke House Pepper (McCormack’s)
1 TBS Kosher Salt
1 Carton Beef stock or Beef flavored stock
2 TBS Better than Bullion beef
Garnish (optional):
Top with Shredded Yogurt pepper jack cheese
Chopped Red Onion
Avocado Slices
Soak beans for 4 hours and rinse and drain. Sautee onion, carrot, grape tomatoes in a pan with olive oil for about 5 minutes add garlic at the end to soften but do not burn. Add all the ingredients except garnish into an extra large crock pot. Cook covered for 6 hours on high until beans are tender and chili thickens. Serve with your choice of garnish.
This recipe is very versatile and can be tweaked to make it extra spicy or even substitute vegetable broth to make it truly vegetarian.
Enjoy, Teri
Frequently our local watering hole “Springwater” has a bagged vegetarian chili that is actually pretty good. Although loaded with sodium and all the bad stuff for us including soy protein I decided to make an Organic Vegetarian Chili for the week of Superbowl. Robert said he wanted meat in it and I made him try this without and he was more than pleasantly surprised.
ReplyDeleteEnjoy, Teri