Tuesday, 25 June 2013
Not sure you could get more meat-free protein in this dish. This chili includes, as usual, a lot of beans. It also includes 'veggie ground' (a meat-free substitute for ground beef) and a ton of quinoa! Triple threat chili! This dish is also effortlessly vegan, provided you don't top it with a handful of cheddar. But I know you wouldn't, it's too good on it's own. ;)
1 red onion, sliced or chopped
1/2 green pepper, chopped
1 pkg veggie ground
1 tbsp chili powder
1/2 tsp garlic powder (or fresh garlic if you have it handy)
1 huge can diced tomatoes
1 can black beans
1 can red kidney beans
1 (small) can of tomato paste
1/2 cup red quinoa
Ok, here's where it gets tricky.
1. First, cook the onion and green pepper on medium heat in a large pot until fragrant & softened.
2. THEN add the spices & veggie ground and let cook for a couple more minutes.
3....THEN...literally add the rest in, one ingredient at a time (down my list). Bring to a boil, then reduce heat and allow to simmer for approximately 30 minutes.
Optional to top with avocado, cilantro and green onion!
TIP: Even better consumed the next day. It continues to thicken overnight.
Posted by Emily Sine at 21:30
Sunday, 9 June 2013
NEW POST! I am *trying* as always, to be healthy and not make cheese-slathered meals or buttery baked goods. I did cave earlier this week and bake some raspberry-coconut-lemon scones. Luckily, my colleagues at work eat things like that and happily consumed them all (I might have taken a couple...)
Changes for next time? Homemade garlicky guacamole for dipping :)
Posted by Emily Sine at 13:26