Runners Love Chili
BECAUSE
- it has lots of protein.
- includes plenty of minerals like Iron.
- has plenty of fiber!
- goes well with cornbread, corn chips or garlic bread.
- and (if you make enough) you can have seconds
RECIPE
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Chunky Veggie Chili
INGREDIENTS:
- 1 can Kidney beans
- 1 can Black beans
- 1 tablespoon oil, Olive
- 1 Garlic clove, Minced
- 1 Onion, Chopped
- 2 stalks Celery, Chopped
- 1/2 cup Carrot, Sliced
- 10 Mushrooms, Quartered
- 1 Green or Red Pepper, Chopped
- 1 Zucchini, Chopped
- 1/2 tablespoon Basil, Dill, Oregano
- 1 tablespoon Cumin
- 1/4 tsp Tabasco
- 1 tablespoon Chili powder, To taste
- 1 can 28 oz Plum Tomatoes, Diced
- 1 1/2 cups V-8 Juice, Low sodium
- 1 tablespoon Tomato paste
METHOD:
In large pot, heat oil add onion, celery, carrots, peppers and garlic. Sauté for about 15 minutes.(Don't scorch the garlic!)
Add mushrooms and zucchini and cook for another 5 minutes.
Sprinkle in spices, stir for a few minutes.
Rinse canned beans – discard liquid. (This gets rid of the extra salt and reduces gas forming issues...)
Then stir in V-8 juice, tomatoes, beans, tomato paste and Tabasco sauce.
Simmer for at least 1 hour. The longer the better!
NOTES:
May use a variety of beans, and add ingredients like crumbled Veggie burgers, sausage, baked tofu, tvp, pre-cooked bulger wheat.
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