Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Wednesday, April 20, 2011

Beans, Beans, The Magical Fruit! Week 4

Beans, Beans, The Magical Fruit! Mini Series, Week 4: Half-Hour Chili My favorite quick cooking chili is from the Dean Ornish Cookbook. Dr. Dean Ornish is president and founder of the non profit Preventative Medicine Research Instititue in Saucilito, California, as well as clinical professor of medicine at the University of California, San Francisco. His reasearch has shown the ability to reverse coronary artery disease with a low fat vegan diet. It really is half an hour to make! The recipe calls for wheat bulgur. It has a unique texture that resembles finely ground beef. This chili is great all on its own and is also fabulous served over a baked potato with a nice side salad.

Dean Ornish' Half Hour Chili
4 TBS vegetable stock
3 onions, chopped
1 carrot, chopped
1 TBS jalapeno pepper, chopped (fresh or canned)
2 cloves garlic, minced
3-4 tsp chili powder
1 tsp ground cumin
42 oz of canned chopped tomatoes with juice (1 28 oz can and 1 14 oz can)
1 tsp brown sugar
2 15 oz cans kidney beans, drained and rinsed well (you can also use left over salty beans here)
1/3 cup fine or medium grain bulgur

For Garnish
1/2 cup non-fat plain yogurt
1/3 cup chopped scallions
1/4 cup chopped fresh cilantro or parsley

1. In large pot heat vegetable stock over medium heat. Add onions, carrot, jalapeno peppers, garlic, chili powder and cumin and cook covered for 5-7 minutes or until vegetables are soft.
2. Add tomatoes with their juice and the sugar. Cook for 5 minutes at high heat.
3. Stir in beans and bulgur and reduce heat to low. Simmer chili uncovered for 15 minutes or until thickened. Serve with yogurt, scallions and herbs on top.
(Served on top of a baked potato)
*Amy's notes: I used triple the carrots and not quite as much onion but everything else I kept the same. This chili is great after just 30 minutes but it was TO DIE FOR after we accidentally left it in the crock pot while it was turned on for HOURS. The chili cooked down really good and was charred on the sides of the crock pot but IT WAS SO GOOD!!!! I recommend doing this in the crock pot and let it simmer down really nicely! Check back for another great bean recipe in our Beans, Beans, The Magical Fruit! Mini Series

*Dear Beloved Readers of The Vegetarian Tree, Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post! LOVE - Amy & Ronda*

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