Eat Drink and Be Green by Nielsen Michele

Author:Nielsen, Michele
Language: eng
Format: epub
Publisher: Cedar Fort, Inc.
Published: 2015-05-12T04:00:00+00:00

vegetarian chili

ingredients

1x

2x

yellow onion

½ onion

1 onion

V-8 juice

1 (5.5-oz.) can

1 (11.5-oz.) can

maple syrup

1½ tsp.

1 Tbsp.

chili powder

1–2 tsp.

2–4 tsp.

dry granulated garlic

1 tsp.

2 tsp.

cumin

1 tsp.

2 tsp.

ground oregano

¼ tsp.

½ tsp.

canned or cooked pinto beans, drained and rinsed

1 (15-oz.) can

2 (15-oz.) cans or 1 (30-oz.) can

fresh tomatoes

6 oz.

12 oz.

Serves:

2

4 to 5

Instructions

1. Chop the onion and sauté in a small amount of oil with a sprinkle of salt. Sauté until onion looks translucent. Add all the other ingredients except the fresh tomatoes. Simmer sauce and beans until the vegetable juice has mostly evaporated and the sauce has become very thick. Reduce heat to low until ready to eat.

2. Meanwhile, weigh, wash, and quarter the tomatoes. Process them in a blender or food processor until they are chopped but not completely puréed.

Just before eating, stir the tomatoes into the chili. Serve over baked potatoes.

Tips and Variations

The onion amount is not exact in this recipe because it doesn’t matter too much if you have a little more or a little less.

The tomatoes can be simmered with the chili but adding them fresh at the last minute preserves nutrients. You can of course reheat the chili or simmer the tomatoes with the beans if desired.

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