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This was a great vegetarian chili, another wonderful recipe adapted from The Whole Life Nutrition Cookbook.

1 cup pinto beans

1 cup kidney beans

1 cup black beans

Soak overnight, then cook as usual. Don’t drain the beans yet, you will need some of the cooking water.

Olive oil

1 onion, chopped

4 cloves of garlic, minced

4 carrots, chopped

1 bell pepper, chopped

1 Tbsp ground cumin

1 Tbsp chili powder

2 tsp oregano

28 oz can diced tomatoes

14 oz can tomato sauce

In a large stock pot heat the olive oil over medium high heat, add the onion and cook until beginning to brown, add the garlic and cook 1 more minute.   Add the carrots, bell pepper, cumin, chili powder, and oregano, stir around and cook 1 minute. Add the tomatoes, and tomato sauce along with the cooked beans and 4-5 cups of the cooking liquid. Simmer for about 25 minutes. Taste for salt.

I served this with polenta and sautéed collard greens.

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Saturday: Dinner at Guglhuf with some fellow food bloggers

Sunday: Three Bean Chili with Polenta and Collard Greens

Monday: Leftovers

Tuesday: Sunny Sunflower Seed Burgers with Roasted Potatoes and Mixed Green Salad

Wednesday: Leftovers

Thursday: Rosemary Red Soup with Cornbread

Friday: Leftovers

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