Jason Hill: Vegetarian recipes don’t have to be boring, if you need healthy eating or simply on a diet or meeting the ground beat makes a huge difference in the fat content.
This vegetarian chili recipe makes great use of high fibre food such as kidney beans. They have eight grams of protein and six grams of fibre and just one half cup. Kidney beans have been known to boost brain function and our great addition to our diabetic diet. This is the best chili recipe that I found that doesn’t use meat. Okay, let’s start with the ingredients, we’ve got two cans of Garbanzo beans and two cans of kidney beans; each can is 15 ounces. First, we are going to dice one and a half onions, four whole cloves of garlic, if you are still wanting that meaty texture in this vegetarian chili try adding a Taco Flavored Chili Product. One green bell pepper and one yellow bell pepper.
Okay, next we are going to dice one yellow squash and one green zucchini. It’s a great tip, after chopping your ingredients; place them in a separate bowl until you are ready to assemble. Next I have a small bunch of flat leaf parsley or Italian parsley that I’m going to give a rough chop to. Now I’m going to dice five Roma tomatoes or plum tomatoes. Okay, I’ve got my pot preheated on medium heat. I’m going to start by adding new oil, onion, garlic and zucchini and squash. Now I have two tablespoons of chili powder, one tablespoon of cumin, one tablespoon of dried basil, one tablespoon of dried oregano.
Now let’s start it out the tomatoes, the beans, the fresh lime juice in the parsley, now I add 128 ounce can of organic crunch tomatoes, followed by our fresh tomatoes and our beans. Now I add your top parsley and juice from half of lime and I’m going to cover and simmer for about an hour. Oh! This looks great. I like the garnish with a little sour cream and some great chatter cheese and my favorite hot sauce. Who thought eating healthy, it could taste so good. Thanks for tubing in.
Transcription by:
Scribe4you Transcription Services