Big Pot O' Chili
1 1/2 cups dry kidney beans
1/2 cup dry black beans
1 large carrot, diced
1 1/2 red peppers, chopped
1 green pepper, chopped
1 portabello mushroom, chopped
4 large cloves garlic, chopped
1 tbsp corn oil
1 large onion, chopped
2/3 cup crumbled tofu
2 tsp tamari soy sauce
3 cups diced organic tomatoes
2 tsp chili powder
1 tsp cumin powder
salt to taste
1 tsp fresh ground pepper
1/4 tsp cayenne
2 tsp oregano
1 tsp basil
dash of paprika
2 cups cooked quinoa
Instructions:
Pre-soak the beans for 1 day; change water several times. In a large pot add drained beans, one large bay leaf and 1/2 pot of water; simmer for about 3 1/2 hours until the beans are soft. Turn heat to low. Add the carrot, peppers, mushroom, garlic and celery.
Heat a skillet till smoking. Add the corn oil and the onion; fry til brown. Add to soup. While skillet is hot, add the crumbled tofu and brown slightly; add the tamari and then stir into the main chili pot. Add water if necessary to top it up. Add the chopped tomatoes and the spices to the chili. Keep temperature hot but avoid boiling the chili in order to maintain the nutrients. One hour before serving, add the cooked quinoa.
It serves 8 - 10 people, which means that there will be lots of yummy leftovers if your household has fewer occupants.
Posted on: March 2nd, 2005 Credit:
