2016.02.08 Chili; Chicken, White Bean, Onion, Garlic, Salsa

2016.02.08 Chili; Chicken, White Bean, Onion, Garlic, Salsa


Shopping Cart (one stop shopping @ Whole Foods Market):

1 12 oz package Beyond Meat beyond chicken southwest style
1 package Edward & Sons not-chick'n bouillon cubes
1 16 oz jar Whole Foods 365 Salsa Roasted Verde
1 29 oz can Eden organic cannellini white kidney beans
1 tub Toffuti vegan sour cream
1 package Diaya vegan pepperjack style shreds
1 package Bearitos corn chips
1 head Garlic
2 yellow Onions
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Olive oil
Cumin, powder
Oregano, dried
Salt
Pepper, black ground
Cayenne pepper

Ingredients:

1 12 oz package Beyond Meat, chicken southwest style strips; cubed
1 cups Water
2 cubes Edward & Sons Not-Chicken Bouillon cubes
1/4 cup salsa verde
1 tablespoon Olive Oil
1/2 teaspoon Salt
2 cups Yellow onions; chopped
1/4 teaspon Ground black pepper
4 cloves Garlic; minced
1/4 teaspoon Cayenne pepper
2 teaspoons Cumin powder
1 29 oz can Eden organic cannellini white kidney beans; drained and rinsed
2 teaspoons dried oregano

Preparation:

Chop onions & place in prep bowl
Mince garlic & place in prep bowl
Add cumin, oregano to garlic prep bowl
Combine water, broth cubes salsa verde, salt, black pepper, cayenne pepper in pre bowl
Drain cannellini beans & place in prep bowl

Cooking:

1. In a large skillet heat the oil over medium heat, and sauté the onion until it begins to turn translucent (3-5 minutes).
2. Add the garlic, cumin, dried oregano, and sauté until fragrant. Stir constantly, so the garlic doesn't
burn (1 minute).
3. Add the water, broth mix, salsa verde, salt, black pepper, and cayenne pepper.
4. Bring the mixture to a boil then reduce to simmer.
4. Stir in the "chicken" and the beans, put a lid on the pot, and simmer over low heat, stirring
occasionally, until the mixture is heated through (12-15 minutes).

Plating:

Place a handful of corn chips in each bowl/plate.
Top the corn chips with a serving's worth of chili.
Top the chili with sour cream, cilantro, cheese.

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