Chili
December 14, 2012
I thought I'd add a recipe I've used often for this - including last night.
This is based on a recipe I got from “Ultimate Foods for Ultimate Health”, by Liz Pearson and Mairlyn Smith. . It’s a somewhat grandiose title, but a good recipe. I've added chick peas to the recipe - feel free to experiment yourself. Not sure why beans were to be drained/rinsed - while it gets rid of some of that sludge in the can, you may need to add liquid.
Adjust the salsa and chilli powder according to your palate.
Most people don’t even notice the mock meat.
Out-of-this-world Chili
- 2 Tbsp cooking oil
- 2 onions – diced
- 2 carrots – diced
- 1 red pepper – diced
- 3 cloves garlic – minced
- one 19-oz can black beans, drained and rinsed
- one 19-oz can kidney beans, drained and rinsed
- one 19-oz can chick peas, drained and rinsed
- one 28-oz can diced tomatoes
- 1-1½ cups water/beef stock (to replace drained liquid)
- 2 Tbsp tomato paste
- ¼ cup salsa (mild, medium, or hot)
- 1-2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp dried basil
- one 12-oz package Veggie Ground Round (I use Mexican flavour)
- Heat large pot over medium heat. Add oil and onion, sauté for 3 minutes or until onion is translucent.
- Add carrots, red pepper, and garlic. Sauté for 2 more minutes.
- Add black beans, kidney beans, tomatoes, tomato paste, salsa, and spices. Bring to a boil. Reduce heat, cover and simmer for at least 60 minutes.
- Add Veggie Ground Round and heat through. Serve
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