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Easy Esselstyn Diet Recipes with Pictures: Vegetarian Chili

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Vegetarian Chili

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Dinner

Dinner Suggestion

This is an aromatic and satisfying chili that benefits from the beans as well as the crumbled soy protein. Leftovers can be easily kept for one or two days in the fridge or may be frozen.

Serving Suggestion

This thick chili is right for any occasion. The soy protein “ground beef” gives this chili the right texture and taste. It also has a nice peppery bite to it and tastes even better the next day.

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Get in Advance:

 

1/2 onion, chopped

1/2 green bell pepper, chopped

1 stalks of celery, chopped

1 jalapeno pepper, chopped

3 large gloves of garlic, minced

½  cup of low-salt low-fat vegetable broth

1 Bay leaf

½ teaspoon of cumin

1 tablespoon of dried oregano

2 tablespoons of chili powder

½ of a ¼ teaspoon black pepper

12oz package of vegetarian “ground beef”

8oz kidney beans

8oz garbanzo beans

8oz black beans

16oz whole kernel corn

16 oz fire-roasted diced tomatoes

 

Have On Hand:

1 cup of cilantro, chopped

Ingredients

Recipe

(Inspired by allrecipes.com, modified to Esselstyn-like diet)

 

For 3-4 Portions. Prep time 90 min.

 

Chop soft vegetables

Chop onion, green bell pepper, celery, jalapeno pepper and garlic

 

Start Stock

In a large soup pot

Over high heat

stir onion until brown  (3-5 min)

Add ½ cup of vegetable broth and solubilize caramelized layer

Add bay leaf, cumin and oregano

Cook covered for 5 min

Then add celery, green bell pepper, jalapeno pepper and  garlic

Cook until fragrant (1/2 min)

Add “ground beef”

Bring to a boil and let simmer covered for 5 min stirring frequently for preventing burning at the bottom

Add

add tomatoes with fluid

Season with 2 tablespoons of chili powder and ½ of ¼  teaspoon of ground black pepper

Wash and add kidney beans, black beans and garbanzo beans

Bring to a boil and simmer covered for 45 min.

 

Stir corn in and continue to cook for 5 min

Serve

Garnish with plenty of cilantro and serve with toasted whole grain bread

Workplace

 

Chopped vegetables

 

Browning the onions

Adding spices

Crumbling the soy “ground beef”

Adding the “ground beef”

Added tomatoes

Washing the beans

Added beans

Added corn

Prepared

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Shared by Klaus.

This recipe made a great potluck contribution to the Season’s End Meeting of the CSA. I just doubled the portion and prepared it the day before so that the flavors could cure and intensify.

 

Since the meeting location did not allow any electrical means or open flames for warming food, I kept the chili warm on  two bricks heated in the oven at 240 F for two hours.

 

The bricks were put on the bottom of a carrying bag that was insulated at the inside with a down blanket.

 

Then in the restaurant, the chili was placed on the bricks keeping it warm for approximately two hours.

 

The hot vegan chili afforded a nice glass of wine.

Ingredients

Workplace

 

Prepared

Potluck Dinner

Transport

Serving

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Shared by Klaus.

This time I prepared the chili for a potluck dinner from dry staples. It was the easiest thing to do but required some planning. Using Rubbermaid containers facilitated the soaking in the fridge of black, kidney as well as garbanzo beans overnight. Then in the early afternoon, the soaked beans had to be rinsed and cooked (1.5 hours for black and kidney beans, 0.5 hours for the garbanzo beans) and rinsed again readying them for use..

Workplace

Chopping Green Chili Peppers

 

Adding the Peppers

Served

 

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