Chili Con Veggies
(this is a recipe I tweaked from The Yoga Cookbook - I tripled the original amounts so I could freeze individual servings to take as lunch)
Add vegetable oil to a stock pot and saute spices for a few minutes
- 5 tsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. turmeric
Add chopped celery (5-6 stalks), carrot (4 big ones), 3 bell peppers (I used one red, one yellow and one orange), coat in oil & spices and let cook for 5 minutes.
Add tomatoes (I used 12-14 small patio tomatoes I got from my garden and a can of chopped tomatoes - you could play around depending on what you had)
Add 12 T. tomato paste, mix well and let simmer for 10 minutes.
Add 2 cans of beans - your choice! (I used 1 can of kidney beans and 1 can of black beans)
Add salt to taste
Let simmer for about 40 minutes or until the veggies are done.
EAT!
1 year ago