Vegetarian Chili



1 tbsp. extra virgin olive oil
1 medium onion chopped
3 or 4 cloves garlic minced
2 stalks celery chopped
* ½ head cauliflower chopped (optional)
* 1 cup T.S.P., soaked (optional) Textured Soy protein is a natural meat substitute
1 4inch piece of kombu
1 cup red kidney beans *prepared as mentioned above or canned
1 cup black beans *
1 cup pinto beans *
1 can whole tomatoes squeezed into smaller pieces with hands.
1 tsp. cayenne pepper
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. dried basil
2 bay leaves
1 tsp. dried oregano
2 cups water
1tsp. apple cider vinegar
1 tbsp. Bragg’s liquid Aminos
1 cup frozen corn
You may use any other vegetables that you like it doesn’t need to be cauliflower. Add a variety of toppings to take this chili from good and healthy to healthy and heavenly
* Shredded organic cheddar cheese
* Fresh minced cilantro
* Chopped avocado
* Crumbled tortilla chips
* May also be served over brown rice

Add all ingredients to slow cooker except corn, cover and turn setting to low and cook for 6-8 hours. You may set it on high and cook for just 3-5 hours if needed. When cooking is completed add frozen corn and salt to taste.

Can be made in the slow cooker or large pot
Beans are a wonderful way to add high-quality, plant-based protein to your diet. They are high in iron, B vitamins and fiber. Beans should be stored in glass in a cool, dark place.
Some people have difficulty digesting beans and legumes and develop gas and or intestinal discomfort. Here are a few tips for preparing and eating dried legumes to alleviate most problems.
Always soak beans covered in water overnight. If that is not possible, bring the beans to a boil, cover and turn off heat and allow soaking for one hour.
Drain the beans and discard the soaking water (water your plants with it).
Place the beans in a heavy pot and add double the water to bean ratio.
Bring to a full boil and skim off the foam.
Adding a small piece of kombu or kelp seaweed improves the flavor and digestibility, and adds minerals and nutrients.
Season with unrefined sea salt, miso or soy sauce near the end of cooking. If salt is added at the beginning, the beans will not cook completely.
Adding fennel or cumin near the end of cooking helps prevent gas.
Pour a little apple cider, brown rice or white vinegar into the water in the last stages of cooking. This softens the beans and breaks down protein chains and indigestible compounds.
You may use canned beans in place of dried making sure to drain all liquid and giving the beans a good rinse before adding to recipes.
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