Vegetarian Chili

Low fat, high fiber and full of protein, this chili is especially good for those of you taking a break from meat and dairy during your detox. The high quality protein in these beans will help replace the protein you are used to getting from animal products. At the same time, the high quality dietary fiber in these beans will help clear your arteries of the cholesterol left behind by those same animal products.

We’ve incorporated cooked millet and mushrooms into this chili to replace the traditional ground meat. Both the millet and mushrooms provide a great heartiness, texture and grounding to this meal. Enjoy!

Ingredients:

(use organic whenever possible)

1 tablespoon olive oil

1 onion, peeled and chopped

1-2 garlic cloves, crushed

2 stalks celery

4 carrots

2 bell peppers

2 cups sliced mushrooms

2 tablespoons chili powder

1 tablespoon cumin powder

1 (6 oz.) can tomato paste

1 (14 oz.) can tomatoes (or 1 1/2 cups chopped fresh)

2 (15 oz.) cans red kidney beans (or 3 cups cooked beans)

2 cups cooked millet

2 cups fresh or frozen corn

1 tablespoon lemon juice

water to cover

sea salt & pepper to taste

Directions:

1. Chop onions, garlic, celery, carrots, peppers and mushrooms.
2. Sauté vegetables in olive oil with spices.
3. Add tomatoes, paste, beans, millet* and corn.
4. Add lemon juice and cover with water.
5. Bring to a boil. Reduce heat and simmer for 20-30 minutes.

Serves 4-6

*Click here for step by step instructions on how to prepare millet for optimal yumminess, texture and digestibility.