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VEGETARIAN CHILI
Serves 4-6
Ingredients:
1 lb. Pinto Beans, Dry or Kidney Beans
6 Tomatoes
1 Large Onion
4 Stalks Celery
1 Clove Garlic
Few Sprigs of Parsley
Grated Vegan Parmesan Cheese
½ tsp. Cayenne Pepper,
(If you can tolerate this spice)
2 Tbsp. Chili Powder, (If you can tolerate this spice)
Directions:
Soak the beans overnight and boil in their own liquid
until tender or pressure-cook them for 1 hour.
Wash and dice the tomatoes.
Finely chop the garlic, onion and parsley.
Put all of the chopped vegetables in a large pot, and
mix them together.
Simmer on low flame and stir.
Add some water, as needed.
Add the beans and spices.
We omit the cayenne pepper & chili powder.
Serve over cooked Brown Rice, or Pearled Barley, or
Whole Grain Macaroni.
Sprinkle grated Vegan Parmesan Cheese on top.
Serves 4-6
Ingredients:
1 lb. Pinto Beans, Dry or Kidney Beans
6 Tomatoes
1 Large Onion
4 Stalks Celery
1 Clove Garlic
Few Sprigs of Parsley
Grated Vegan Parmesan Cheese
½ tsp. Cayenne Pepper,
(If you can tolerate this spice)
2 Tbsp. Chili Powder, (If you can tolerate this spice)
Directions:
Soak the beans overnight and boil in their own liquid
until tender or pressure-cook them for 1 hour.
Wash and dice the tomatoes.
Finely chop the garlic, onion and parsley.
Put all of the chopped vegetables in a large pot, and
mix them together.
Simmer on low flame and stir.
Add some water, as needed.
Add the beans and spices.
We omit the cayenne pepper & chili powder.
Serve over cooked Brown Rice, or Pearled Barley, or
Whole Grain Macaroni.
Sprinkle grated Vegan Parmesan Cheese on top.
