1 tbsp vegetable oil 2 cloves garlic minced
1 onion chopped 3 tbsp tomato paste
1 can (28oz.) plum tomatoes ½ cup frozen corn
1 large carrot diced 1 stalk celery diced
½ green pepper, diced 1½ tbsp chilli powder
3 tbsp chopped parsley salt/pepper to taste
¼ cup red wine 1 28oz can kidney beans
1 tbsp lemon juice ¼ tsp cumin
grated cheddar cheese and sour cream
1 bottle of beer
In a large heavy pot over medium heat, heat the oil and fry the onion and garlic for a few minutes until translucent, but not brown.
Pour the tomatoes, tomato paste, corn, carrot, celery, green pepper, parsley, wine, lemon juice, chilli powder and cumin into meat. Season with salt and pepper and bring to a boil. Reduce heat to low and simmer, stirring frequently, for about 30 minutes or until vegetables are tender. Drain kidney beans and add to chilli. Cook for another 5 to 10 minutes. Service in bowls with shredded cheddar and sour cream. Serves 4-6.
2 cups flour 1/2 cup butter
3/4 cup buttermilk 1/2 tsp sugar
2 tsp cream of tartar 1 tsp baking soda
Blend flour and butter together along with sugar, cream of tartar and baking soda. Add buttermilk and mix until just combined. Knead about 10 times. Cut into preferred shape and bake at 425 degrees for 12-15 minutes.
I would love to hear your version of vegetarian chile or other meatless dishes!!! For more vegetarian meals, check out Living Vibrantly with Raw Goodness – Your Guide to Juicing and Blending or Get the Skinny on Skinny Jeans!