Thursday, October 9, 2008

Week 12 Bean Challenge: One Dinner a Week

I haven't made chili since last winter, so I thought it was about time. Tonight's bean challenge dinner received an "it's kind of ok" rating from the kids, despite their preliminary utter refusal to eat it.

I like spicy and garlic laden chili. I could not make it that way if there was to be any hope of them touching it. So, here it is:

EXTREMEly Mild Chili
  • 2 tbsp olive oil
  • 3 tbsp finely minced onion
  • 1 & 1/2 cloves finely minced garlic
  • 1/2 tsp chili powder
  • 2 morning star farm veggie-sausage patties, (if frozen, warm in microwave first, then and crumble)
  • 1/3 cup extra firm tofu, diced (optional). Be sure to drain it.
  • 2 cups Vegetable stock (I like Emeril's Organic Vegetable Stock)
  • 1 cup (or so) frozen garden cherry tomatoes (you can also use 1 - 16 oz. can of tomatoes)
  • 1 1/2 cup of red kidney beans (from bulk), or you can also use 1 - 16 oz. can of kidney beans
  • sea salt, to taste

- Saute onion, garlic, and chili powder in the olive oil about 5 minutes.
- Sautee the veggie sausage patty crumbles a few minutes
- Add tofu, vegetable stock and tomatoes. Simmer about 20 minutes.
- Add beans. Simmer 10 more minutes.
- Add sea salt to taste as it simmers. You can add more vegetable stock if it dries up too much.

This tasted more like a soup than chili. It's not spicy at all. Add some crushed red pepper or some pepper sauce in your bowl if you need yours spicy. Or you can simmer two batches at once, just add the spices to the other pot as you cook.

Serve with:
- Homemade cornbread (we used Bob's Red Mill Cornmeal)

- Cooked organic carrots: A fast way to cook them is in a microwave safe bowl, with a lid on it (to keep in moisture).
  • Cut up carrots
  • Pour on vegetable stock, about 1 inch
  • Dot a tiny bit of butter on the carrots.
  • Microwave about 10 minutes or less - check tenderness occasionally.

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