Wednesday, June 27, 2007

Chunky Vegetarian Chili!

This is an AWESOME and hearty chili I like to make often and I'm sure you'll be devouring it on your dinner table on a regular basis as well. ;-)

12 servings


1 tbsp. organic extra virgin olive oil
½ cup organic bell peppers - chopped
½ cup organic onions - chopped
3 cloves organic garlic - minced
29 oz. organic stewed tomatoes
1 package of Yves organic "Good Ground" meatless crumbles
15 oz. organic dark red kidney beans, canned - undrained
16 oz. organic pinto beans, canned - undrained
1 cup water
3 tbsp. chili powder
2 tsp. Kosher Salt
1 ½ tsp. Cumin
1 tsp. fresh cracked black pepper
½ tsp. crushed red pepper flakes (extra heat)


In a large saucepan, heat olive oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender. Add veggie grounds. Stir in stewed tomatoes, beans, water, chili powder, salt, cumin, and black pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. ENJOY!

1 comment:

Scott said...

sounds good. i'll totally try it. when's dinner?