Food

 

Julieanna Hever, MS, RD

Julieanna Hever, MS, RD

Posted July 4, 2011

Published in Food

  • digg
  • Delicious
  • Furl
  • reddit
  • blinklist
  • Technorati
  • stumbleupon

4th of July Chili

Read More: 4th of July, beans, chili, fiber, Fourth of July, July 4th, plant-based chili, tempeh, vegan meals

Get VegSource Alerts Get VegSource Alerts

First Name

Email

Email This Story to a Friend




If you like fireworks, this chili will fire up your taste buds and give you a great kick to celebrate America's birthday! Enjoy the spice, color, texture, and festivities with this nutrient-dense delicious dish. 
Yield: 5 cups

1 medium onion, diced
2 cups red bell pepper, diced
1 cup carrots, chopped
1 jalapeno pepper, ribs and seeds removed, and finely diced
1-2 cloves garlic, minced
2 cups vegetable broth (or water)
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can garbanzo beans
1 (15-oz.) can black beans
1 cup corn kernals
1 (14-oz.) can crushed tomatoes 1 (8-oz.) package tempeh, chopped
2 TB. maple syrup
1 TB. chili powder
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
Zest and juice of 1 lime
[1/3] cup chopped fresh cilantro (optional)

1.     In a medium pot, combine onion, bell pepper, jalapeno pepper, garlic, and 1/2 cup vegetable broth, and sauté over medium heat, stirring often, for 10 minutes.

2.     Add remaining broth, kidney, garbanzo, and black beans,  corn, crushed tomatoes, tempeh, maple syrup, chili powder, oregano, basil, cumin, pepper, cayenne, and lime juice/zest. Stir continuously to combine. Increase heat to high, and bring to a boil.

3.     Cover, reduce heat to low, and simmer for 10 minutes or until vegetables are tender. Remove from heat. Stir in cilantro. Serve hot with cornbread or brown rice.


FACEBOOK COMMENTS:


1 Comment | Leave a comment

user-pic

Sounds delish. Have any leftovers? Hold the cilantro on mine, please. ;-)

Would love to see your recipe for vegan cornbread!

Leave a comment