Kristen's Recipes


Title:   Milli's Chili
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
2 t olive oil
1 large onion- chopped
1 green bell pepper- diced
1 red bell pepper- diced
1 c diced celery
1 t crushed garlic
1 can (28 oz.) crushed tomatoes
2 c drained cooked or canned pinto or red kidney beans (one 15 oz. can)
1 can (14.5 oz.) diced tomatoes- with juice
1 1/2 c whole corn kernels- fresh, frozen or canned
1 1/2 T chili powder
1 T oregano
2 1/2 t ground cumin
1 to 2 t Tabasco sauce
1 t paprika- sweet or hot
1 t sea salt
1/2 t pepper
Chopped cilantro and/or red onion for garnish- optional
Directions:   Heat oil in a large soup pot. Add onion, peppers and celery, and saute until vegetables are tender- about 8 minutes. Add garlic and saute 1 minute longer. Stir in remaining ingredients, except garnishes, and bring to a boil. Reduce heat and simmer, stirring occasionally, 25 to 30 minutes. Serve hot, garnished with cilantro and/or red onion- if desired. Serve over brown rice, quinoa, polenta or whole grain pasta, or as a main dish with corn muffins on the side.
Makes:   4 to 6 servings