Day 222 Red Bean Chili

Red Bean Chili

4 Cups Water
1 Rutabaga, peeled and cut into chunks
2 Bell Peppers, seeded and cut into chunks
1 Onion, diced
1 Tomato, diced
2 Celery Stalks, cut into chunks
1 Carrot, diced
1 Bunch Green Onions, diced
4 Cloves Garlic, minced
1 Tablespoon Ground Cumin
1 Branch Fresh Sage
2 Tablespoons Chili Powder
1 Teaspoon Red Pepper Flakes
1 Tablespoon Seaweed
4 Cups Cooked Kidney Beans

1.  Bring water to a boil.  Add the vegetables and spices. Cook 20 minutes or until the veggies are tender.

2.  Add the beans.  Continue cooking until the beans are heated through.  Add more water if necessary.

Goes well with a green salad.

Soundtrack Lupe Fuentes - Ibiza Essentials 2016

Day 79 Three Bean Chili

Three Bean Chili

1 Tablespoon Canola Oil
1 Large Onion, chopped
4 Cloves Garlic, minced
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/2 Teaspoon Chipotle Sauce
28 Ounce Can Crushed Tomatoes
3 Tomatoes, chopped
15 Ounce Can Red Kidney Beans, rinsed
15 Ounce Can Cannelloni Beans, rinsed
15 Ounce Can Black Beans, rinsed
1 Cup Red Wine
2 Cups Vegetable Stock
1/2 Teaspoon Pepper
Salt to taste
Green Onion, for garnish
Cheddar Style Mock Cheese for garnish

1.  Heat Oil in a large pan over high heat.  Add the onions and cook until softened.  Reduced heat, add garlic.  Cook 3 minutes.  Add chili powder, cumin, and chipotle sauce.  Cook for 2 minutes.

2.  Add the tomatoes, beans, wine and stock.  Mix well.  Bring to a boil, then reduce to simmer and cook for 30 minutes.  Add the salt and pepper.

3.  Garnish with onion and cheese when serving.

Goes well with toast.

Soundtrack Filter - Title of Record

Day 49 Black Bean Mushroom Chili

Black Bean Mushroom Chili

2 1/2 Cups Dried Black Beans
2 Tablespoons Olive Oil
1/4 Cup Mustard Seeds
2 Tablespoons Chili Powder
1 1/2 Teaspoons Cumin Seeds, ground
1/2 Teaspoon Cardamon, ground
2 Tablespoons Salt
2 Onions, chopped
4 Tomatillos, husked, rinsed and chopped
1 Pound Mushrooms, sliced (I used a mix of shiitake and crimini)
8 Cups Vegetable Broth
6 Ounce Can Tomato Paste
1 Tablespoon canned Chipotle peppers in adobo sauce, chopped
1/2 Cup Cilantro, chopped
Vegan Monterrey Jack for garnish
Vegan Sour Cream for garnish

I have used this vegan sour cream for years before I was vegan.  It is a perfect substitute

1.  Cook beans in large pot in water until soft, 1 -3 hours.  Drain and set aside.

Chili ingredients

2. Rinse pot, and add olive oil.  Heat and add onions and mustard seeds.  Cook on high until onions are translucent.  Add the chili powder, cumin, coriander and salt.  Cook for 5 minutes.  Add the tomatillos and mushrooms and heat through.

Cooked vegetables

3.  Add the broth, tomato paste and pepper.  Cook on medium-low for 30 minutes.  Return the black beans to the pot.  Cook for another 20 minutes.  Add the cilantro and remove from heat.  Ladle into bowls and garnish,

Goes well with whole wheat toast.

Pairs well with Paul Bara Champange, Rose

Soundtrack Chris Stapleton - Traveller