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.
*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 oh.my.gosh. 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
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