Chili for the rest of us

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Name: Vegetarian Chili
Prep time: 35 min
Cook time: 2 h 25 min
Total time: 3 h
Yield: 15
Cuisine: not set
Ingredients: 2 cans Kidney beans; 2 cans Black beans; 6 cups Water; 2 cups Brown rice Cooked; 1 can Tomatoes Crushed or chopped; 1 6 oz can Tomatoe paste; 2 tablespoons Olive oil; 1 Red bell pepper Diced; 1 Green bell pepper Diced; 6 stalks Celery Diced; 6 Carrots Diced; 2 Jalapeno peppers Diced; 1 Sweet onion Diced; 8 cloves Fresh garlic Diced; 2 tablespoons Fresh ginger Minced; 1 bag vegetarian ground beef; 1 teaspoon Chili powder; 1 teaspoon Red pepper powder; 2 teaspoons Cumin; 1 teaspoon Tumeric; 2 teaspoons Coriander; 1 teaspoon Thyme; 1 teaspoon Basil; 1 teaspoon Oregano; 1 pack Fresh Cilantro Minced; 2 teaspoons Paprika; 1 teaspoon Cinnamon; 1 Bag Frozen corn; 1 teaspoon Freshly ground pepper

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INGREDIENTS

2 cans Kidney beans
2 cans Black beans
6 cups Water
2 cups Brown rice ; Cooked
1 can Tomatoes ; Crushed or chopped
1 6 oz can Tomatoe paste
2 tablespoons Olive oil
1 Red bell pepper ; Diced
1 Green bell pepper ; Diced
6 stalks Celery ; Diced
6 Carrots ; Diced
2 Jalapeno peppers ; Diced
1 Sweet onion ; Diced
8 cloves Fresh garlic ; Diced
2 tablespoons Fresh ginger ; Minced
1 bag vegetarian ground beef
1 teaspoon Chili powder
1 teaspoon Red pepper powder
2 teaspoons Cumin
1 teaspoon Tumeric
2 teaspoons Coriander
1 teaspoon Thyme
1 teaspoon Basil
1 teaspoon Oregano
1 pack Fresh Cilantro ; Minced
2 teaspoons Paprika
1 teaspoon Cinnamon
1 Bag Frozen corn
1 teaspoon Freshly ground pepper

INSTRUCTIONS

Cook brown rice until tender. Prepare all vegetables and place in bowl.

In large pot and olive oil and onions and cook until slightly translucent. Add remaining diced vegetables and vegetarian beef and cook for five minutes. Add spices any garlic and cook an additional five minutes. Add more olive oil if necessary.

Add in remaining ingredients and simmer partially covered for one hour.

In last 5 to 10 minutes of cooking, toss in half cup of the minced fresh cilantro or parsley.

Stir in Braggs liquid Aminos prior to serving.

NOTES

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Vegetarian Chili

2 cans Kidney beans
2 cans Black beans
6 cups Water
2 cups Brown rice Cooked
1 can Tomatoes Crushed or chopped
1 6 oz can Tomatoe paste
2 tablespoons Olive oil
1 Red bell pepper Diced
1 Green bell pepper Diced
6 stalks Celery Diced
6 Carrots Diced
2 Jalapeno peppers Diced
1 Sweet onion Diced
8 cloves Fresh garlic Diced
2 tablespoons Fresh ginger Minced
1 bag vegetarian ground beef
1 teaspoon Chili powder
1 teaspoon Red pepper powder
2 teaspoons Cumin
1 teaspoon Tumeric
2 teaspoons Coriander
1 teaspoon Thyme
1 teaspoon Basil
1 teaspoon Oregano
1 pack Fresh Cilantro Minced
2 teaspoons Paprika
1 teaspoon Cinnamon
1 Bag Frozen corn
1 teaspoon Freshly ground pepper

Cook brown rice until tender. Prepare all vegetables and place in bowl. 
In large pot and olive oil and onions and cook until slightly translucent. Add remaining diced vegetables and vegetarian beef and cook for five minutes. Add spices any garlic and cook an additional five minutes. Add more olive oil if necessary.
Add in remaining ingredients and simmer partially covered for one hour.
In last 5 to 10 minutes of cooking, toss in half cup of the minced fresh cilantro or parsley.
Stir in Braggs liquid Aminos prior to serving.

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Nutrition

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Serving Size: 1 Serving (292g)
Recipe Makes: 15 Servings

Calories: 207
Calories from Fat: 17 (8%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 246.1mg		8 %
Potassium 520.7mg		14 %
Total Carbohydrate 40.4g		12 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 32.5g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 207

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