Vegan Chili and Quinoa Chili Ingredients: 1 can of diced tomatoes 2 cans of dark red kidney beans 1 jar of Heinz chili sauce 1 green bell pepper 1 small can of tomato paste 1 bag (1lb) of Beyond Meat Beef Crumbles or any ground beef substitute 1 medium onion 1 Tbsp olive/coconut oil 1 tsp each of dried parsley, oregano, and basil Salt & pepper to taste Directions: 1. In a large saucepan, sauté onion in olive/coconut oil until translucent. Add green pepper and seasonings. Cook for 2-3 min. 2. Add all cans of beans and tomatoes. Use the 2 empty cans of beans and fill each with water, pour those into the sauce pan. Add tomato paste. 3. Add beef crumbles, if using. 4. Stir and let simmer on med-low heat for about 30 min 5. Serve w/quinoa or crackers Quinoa: 2 cups of sprouted quinoa (I use rainbow or tri-color) 2 cups of water 2 cups of vegetable broth (MSG free) Salt to taste Directions: Add water and vegetable broth together in a medium saucepan. Once boiling, add quinoa. Cook for about 15-20 min on med-high heat. Stirring occasionally.
Posted on: Mon, 06 Oct 2014 00:37:42 +0000
Trending Topics
Recently Viewed Topics
© 2015