Friday, May 25, 2012

Engine 2 Chili

I recently made a big ol' batch of chili from the Engine 2 cookbook. I love making chili because it goes a long way, it's inexpensive, most people love and it and fills you up! This recipe not only fills you up, but fills you up with tons of good stuff!

Like peppers!

Chickpeas, black beans and corn!

And unexpected ingredients like blackstrap molasses!

Getting hungry yet?

Chopping up peeled tomatoes? Just cut them in the can!

The finished product! Enough to feed a fire house! 

Great on its own, or served over brown rice. And it just gets better each day!

1 large onion, chopped
2 cloves garlic, minced or pressed
2 bay leaves2 green or red peppers, seeded and chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup chopped mushrooms
1 jalapeno pepper, seeded and chopped
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can chickpeas, drained and rinsed
3 cups water
2 28 oz cans sodium free diced tomatoes, with juice
1 6 oz can tomato paste
1 1-lb block tofu, drained and crumbled
1 can corn or 1 cup frozen niblets
1 apple, chopped
2 tbsp. chili powder
2 tsp. coriander
2 tbsp. Dijon mustard
1 tbsp. blackstrap molasses
1/2 cup chopped parsley or cilantro
salt and pepper to taste

Chop onion. Set aside. Chop bell peppers, celery, carrots, mushrooms and jalapeno. Put together in big bowl. Saute onion on medium-high heat in large sprayed soup pot for 5 minutes. While onion is cooking, start opening cans of beans, rinsing and draining them. Add bowl of peppers,etc. Cook on medium for 5 more minutes. Continue opening the rest of the cans. Add beans, water, tomatoes, tomato paste, tofu crumbled, corn, apple, seasonings, mustard, molasses and parsley, Cover and simmer on low heat for 15-20 minutes.

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