The More-with-Less Cookbook compiles an array of delectable recipes that foster intention, joy, and simplicity in every meal. The recipes and accompanying messages encourage us to share resources with our neighbors, remain conscientious when it comes to consumption, and indulge in the taste of natural ingredients. Now that autumn is here, many of us are instinctively drawn to bold spices and stewed creations. We're also reminded that food tastes much better when shared with others. This vegetarian chili is perfect to share with others and pairs well with cornbread or rice. Simply, grab a few fresh garden veggies, spices, and beans, and allow the chili's aroma to linger in the backdrop of a good conversation. (Serves 4-6) More-with-Less: A World Community Cookbook In a large saucepan, cook slowly over medium heat until soft, brown, and beginning to caramelize: 2 tablespoons olive oil 1 large yellow onion, chopped 1 large carrot, diced 1 stalk celery, diced 1 green bell pepper, diced 1 red bell pepper, diced When vegetables are soft and beginning to brown, add 4 cloves garlic, minced Cook and stir 1 minute longer. Sprinkle over: 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon dried oregano 1 teaspoon salt Stir and cook 1 minute longer. Add: 2 (14-ounce) cans tomato sauce; or 4-5 cups fresh tomatoes, chopped 5 cups cooked beans drained Stir well, bring close to boiling, and reduce heat to a low simmer. Cover and simmer 45 minutes, stirring occasionally, adding water to retain a good chili consistency. Serve with rice or cornbread or both, as well as shredded cheese and sour cream Option: A mixture of kidney, black, and Great Northern or other small white beans works well in this recipe. Live well, Sarafina
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November 2018
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