Three Bean Vegetarian Chili [DF/V]
Doug Roese / Lakewinds Natural Foods
A great and healthy dish for the mid-winter chills.
yield: 8-10 servings
Ingredients
5 tablespoons olive oil
4 teaspoons minced garlic
2 1/2 tablespoons seeded and minced jalapeno peppers
1 tablespoon salt
1 teaspoon black pepper
2 large onions, 1/2" chop
2 14 oz. Gimme Lean Veggie Ground Meat
2 large bell peppers, 1/2" chop
2 large carrots, 1/2" by 1/8"
1 tablespoon cumin
1 tablespoon chili powder
1 1/2 teaspoons corriander
1 teaspoon thyme
2 28 oz. Muir Glen Diced Fire-roasted tomatoes with juice
1 6 oz. tomato paste
3 15 oz cans Westbrae beans (1 each: black, great northern, and red)
1/2 cup minced cilantro
1/2 cup minced parsley, flat leaf
Instructions
In large, heavy-bottomed pot, sauté in the olive oil the onion, garlic, and jalapenos for 5 minutes. Add and sauté the salt, pepper, and ground meat(break up the Gimme Lean into small pieces) When browned, add the spices, carrots and bell peppers, and sauté for 7 minutes. Add tomatoes, their juice, and tomato paste. Cook for about 1 hour until veggies are tender. Add beans and cook 30 more minutes. Chili freezes great, so dont worry about having too much!