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Dean Bakopoulos: DB’s Vegan Chili This is something I make for my family often. When my kids were little, I made it because it would help them get some veggies in their diets and also because we were pretty broke. Also because it’s super easy to modify in any way you see fit, uses canned goods (which you can stock up on cheaply and keep in the pantry), and requires one large pot to make, so minimal clean up. Also, super easy to double or even triple the recipe and have a very cheap potluck/dinner party main dish that can accommodate your vegan and GF friends. This version serves 6-8 folks. Ingredients: 2 T olive oil One medium onion, diced One green pepper, diced Two cloves garlic, minced Two carrots, chopped Two celery stalks, chopped One cup chopped mushrooms One jalapeno pepper, diced (you can skip if you want a milder chili) 2 T cumin 2 T chili powder Salt and pepper Juice of one lemon 28 oz can tomato sauce 28 oz can diced tomatoes 15 oz can black beans 15 oz can garbanzo beans 15 oz can kidney beans Pinch of cayenne or chipotle pepper (1/4 t)

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Optional add-ins: small can of sliced black olives small can of sweet corn small can of green chiles Half bottle of good dark beer Splash of Siracha or your favorite hot sauce Pinch or two of brown sugar or cinnamon or cocoa

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...