Yesterday, I made a delicious vegetarian chili and one of my gratitude buddies asked me to share the recipe. Since I wrote it out, I thought I'd post it here. It was sooo good!! Sorry ... I don't measure anything. I do everything to taste.
Ingredients:
- two chopped onions,
- 1 chopped shallot,
- 4 chopped garlic cloves,
- a bunch of collards chopped (you can substitute with Swiss chard, spinach, kale or even rapini if you like)
- 1 can of low sodium diced tomatoes
- 1 can of tomato paste,
- 2 cans of low sodium chick (garbanzo) peas,
- two-three cans of water.
- a nice big pinch of sea salt,
- cracked pepper,
- cayenne pepper
- a small handful of dried chili pepper
Sautée the first four ingredients. Then add the other ingredients. Bring to boil and then simmer until you get the consistency you want.
Separately, I cooked up a combination of quinoa and fonio.
I ground about a cup of pumpkin seeds.
Near the end of the simmering process, I add these last two ingredients. Enjoy!
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