Tuesday, May 3, 2011

Killer Vegetarian Chili, quick and easy, even carnivors will love it, promise.

When I first started removing red meat from our diet I had to sneak vegetable protein into meals.  Harley would ask, "Is this real meat or I wanna be meat?"  Poor Harley he was so confused.  He couldn't argue with the studies and research on the health risks of red meat he just didn't like the idea of a protein substitute.

After almost a year on this eating program he feels great, his cholesterol is good, and rarely asks about real meat or wanna be meat, the grand illusion at dinner was no longer an issue.

One of the first recipes I used hamburger substitute for was chili.  Homemade vegetarian chili rocks!  We even tried it on brother-in-law Joe, a serious carnivore, and he liked it. We didn't tell him until after he tried the chili what we had done.

For the protein I use a product from Lightlife called Smart Ground you may be surprised at how easy incorporating one meatless meal each week is.  I believe making chages slowly reap the most long term results.

Vegetarian Chili

  • Large onion chopped and sautéed in tiny amount of your favorite oil
  • 4 cloves of garlic minced and sautéed
  • 1 cans of red kidney beans
  • 1 can of white navy beans
  • 1 can of black beans
  • 1/4 cup of a blend of rice
  • 1 can spicy Rotel
  • 2 lartge cans organic chopped tomatoes
  • 1 package meat crumbles, or as you choose
  • Chili powder and Oregano to taste

This is the quick and easy version.  I prefer to put the beans in our pressure cooker and cook them with vegetable broth until they are tender, and then add them to the garlic, rice, tomatoes, and onions.

Honestly, this recipe provides great protein, and lip smackin spicy flavor.

Namaste,
Teri
Director of Member Services and Smiles
OurHealth Co-op, Inc

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