For folks who asked for the recipe: The 3 Sisters Vegetarian Chili (vegan) by Monica R. Ashbaugh 1 tablespoon Canola (or Olive) oil 1 medium yellow onion, chopped 1 green pepper, chopped 4 cloves of garlic, minced 1 can light red kidney beans, drained and rinsed 1 can dark red kidney beans, drained and rinsed 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1 can yellow corn, drained and rinsed 14 oz can vegetable stock 28 oz. can crushed tomatoes 15 oz can tomato sauce 3 plum tomatoes, chopped 4 carrots, chopped 4 small zucchini, sliced Seasoning 1 1/2 tablespoon chili powder 1/2 tablespoon cumin 1 teaspoon basil 1 teaspoon oregano sprinkle of cayenne pepper black pepper (to taste) In a saute pan add canola oil. Saute onions, garlic, green pepper until onions translucent. In a large stock pot add crushed tomatoes, tomato sauce, & vegetable stock and begin heating. Add onion, garlic, and pepper mixture. Chop and add carrots. Add both cans of kidney beans, black beans, pinto beans, and corn. Add chopped zucchini and tomatoes. Add seasoning. Put on a lid and cook at least 1 hour, a little longer if carrots arent soft. Serve in a bowl or over brown rice w/corn bread. Makes enough chili for an army--at least 10 people. Very hearty and yummy filling. Easy to make. Enjoy! If you are concerned over sodium, pressure cook dried beans instead of canned and use frozen corn.
Posted on: Sun, 09 Nov 2014 20:35:17 +0000
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