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Easy Esselstyn Diet Recipes with Pictures: Vegetarian Chili

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Dinner 063	Vegetarian Chili
Posted by: Klaus Stories of Members The Books Community Supported Agriculture 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.
	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
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
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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