You’ll never miss the meat in this rich, hearty, delicious vegetarian chili. This is the perfect meal to satisfy your craving for comfort food during your detox. Loaded with nutrients, flavor and protein, this chili will satisfy you on every level! Cooked millet and mushrooms...both the millet and mushrooms provide a great heartiness, texture and grounding to this meatless meal. Enjoy!
Ingredients: (Use organic whenever possible)
1 tablespoon olive oil
1 onion, peeled and chopped
1‐2 garlic cloves
Crushed 2 stalks celery
4 carrots
2 bell peppers
2 cups sliced mushrooms
2 tablespoons chili powder
1 tablespoon cumin powder
1 (6 oz.) can tomato paste
1 (14 oz.) can tomatoes (or 1 1/2 cups chopped fresh)
2 (15 oz.) cans red kidney beans (rinsed) (or 3 cups cooked beans)
2 cups cooked millet (see Cooking Whole Grains)
2 cups fresh or frozen corn
1 tablespoon lemon juice
Water to cover, sea salt & pepper to taste
Directions:
1. Chop onions, garlic, celery, carrots, peppers and mushrooms. 2. Sauté vegetables in olive oil with spices. 3. Add tomatoes, paste, beans, millet and corn. 4. Add lemon juice and cover with water. 5. Bring to a boil. Reduce heat and simmer for 20‐30 minutes.
Serves 4‐6
Ingredients: (Use organic whenever possible)
1 tablespoon olive oil
1 onion, peeled and chopped
1‐2 garlic cloves
Crushed 2 stalks celery
4 carrots
2 bell peppers
2 cups sliced mushrooms
2 tablespoons chili powder
1 tablespoon cumin powder
1 (6 oz.) can tomato paste
1 (14 oz.) can tomatoes (or 1 1/2 cups chopped fresh)
2 (15 oz.) cans red kidney beans (rinsed) (or 3 cups cooked beans)
2 cups cooked millet (see Cooking Whole Grains)
2 cups fresh or frozen corn
1 tablespoon lemon juice
Water to cover, sea salt & pepper to taste
Directions:
1. Chop onions, garlic, celery, carrots, peppers and mushrooms. 2. Sauté vegetables in olive oil with spices. 3. Add tomatoes, paste, beans, millet and corn. 4. Add lemon juice and cover with water. 5. Bring to a boil. Reduce heat and simmer for 20‐30 minutes.
Serves 4‐6
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