2016.03.23 Chili; Tomato Salsa, Pinto Beans, Soy Crumbles, Roasted Corn, Shelled Edamame

2016.03.23 Chili; Tomato Salsa, Pinto Beans, Soy Crumbles, Roasted Corn, Shelled Edamame



Shopping Cart (Products are suggestions, substitute per need\want):

1 12 oz. package Trader Joe's beef-less ground beef
1 15 oz. can Trader Joe's organic pinto beans
1 8 oz. package Trader Joe's soy cheese blend
1 12 oz. package Trader Joe's shelled edamame
1 16 oz. package Trader Joe's roasted corn
2 12 oz. jars Trader Joe's chunky salsa
1 Avocado
1 Red onion
(plus anything missing from the staples list)

Pantry/Fridge Staples:

Lingham's Hot sauce
Whole Foods 365 Organic Chili Powder Blend

Measurements/Preparation:

2       12 oz. jar medium tomato salsa
1       15 oz. can pinto beans, drained and rinsed
1       12 oz. pkg. soy crumbles
2       cups fresh or frozen corn kernels
1 1/2 cups cups frozen edamame beans
   1/4 cup chili powder, or to taste
   1/2 tsp. hot pepper sauce, or to taste
1       Avocado, diced, for garnish
1       cup chopped red onion, for garnish

Cooking:

Combine all ingredients except avocado and red onion in large pot.
Place lid on pot, and bring chili to a boil over medium-high heat.
Reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours.
Season to taste with salt and pepper.

Plating:

Spoon chili into bowls, and garnish each serving with diced avocado and chopped red onion.

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