Meatless Chili for Those Who Hate Kidney Beans
I extremely hate kidney beans. Very much so. They are not good. But chili on the other hand is quite good. The best way to thwart its high fat content is to go meatless. The magic of chili is that the flavors are so strong the meat won't be missed. The right combo of beans and spices. will make a savory and delicious stew. If you know how.
Ingredients
1 can of garbanzo beans, drained and thoroughly rinsed.
1/4 cups of dry barley
1/4 cups of dry lentils
1/4 cup dry rice (white or brown)
1 can petite cut plain tomatoes including juice
1 can vegetable broth
1/3 cup water
1/2 a medium yellow onion diced
6 cloves garlic minced
1 cup frozen vegetables of your choice (broccoli, carrots and cauliflower are good options)
1/4 cup grated Parmesan cheese
3 tsps ground pepper
2 tsps paprika
3 tsps garlic powder
2 tsps oregano
1 tsp salt
1 tsp chili powder
Begin by combing all beans, barley, rice, broth, water, garlic, onion and tomatoes in a medium sized sauce pot. Simmer on medium uncovered for approximately 20 minutes or until all dry beans are nearly tender.
Add in frozen veggies and all spices.
Lower burner to medium low heat and continued simmering uncovered for 15-20 minutes more or until only minimal/thick liquid is left. Stir occasionally during this process.
Turn off the heat. Remove to cool burner on stove. Add cheese and stir.
Taste. Add any additional spice to your preference.
Enjoy a delicious meatless chili without kidney beans. Easy. Nutritious and absolutely delicious.
Ingredients
1 can of garbanzo beans, drained and thoroughly rinsed.
1/4 cups of dry barley
1/4 cups of dry lentils
1/4 cup dry rice (white or brown)
1 can petite cut plain tomatoes including juice
1 can vegetable broth
1/3 cup water
1/2 a medium yellow onion diced
6 cloves garlic minced
1 cup frozen vegetables of your choice (broccoli, carrots and cauliflower are good options)
1/4 cup grated Parmesan cheese
3 tsps ground pepper
2 tsps paprika
3 tsps garlic powder
2 tsps oregano
1 tsp salt
1 tsp chili powder
Begin by combing all beans, barley, rice, broth, water, garlic, onion and tomatoes in a medium sized sauce pot. Simmer on medium uncovered for approximately 20 minutes or until all dry beans are nearly tender.
Add in frozen veggies and all spices.
Lower burner to medium low heat and continued simmering uncovered for 15-20 minutes more or until only minimal/thick liquid is left. Stir occasionally during this process.
Turn off the heat. Remove to cool burner on stove. Add cheese and stir.
Taste. Add any additional spice to your preference.
Enjoy a delicious meatless chili without kidney beans. Easy. Nutritious and absolutely delicious.
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