Chili is a hardy meal from the Southwest. When cowboys rode the range and eat over open fires, cooking in one pot, but I do not think they had a lot of vegetables. So let's bring this chili dish up to present-day.
Serves 3
cooked rice
2 Tbs. (30 ml) olive oil
1 each: eggplant, organic bell pepper, and onion
2 each: celery stocks and garlic cloves
organic lime juice
1/4 cup (60 ml) coriander
6-ounces (180 ml) each organic: kidney and black beans
8-ounce (235 ml) organic tomato sauce
2 cups (470 ml) organic chicken or vegetable broth
1/2 tsp. (2,5 ml) cayenne
1 1/2 tsp. (20 ml) chile powder
optional: pound (450 g) cooked ground turkey or package of chopped organic tofu
1. Combine all ingredients, except lime juice and coriander
2. Simmer about 30 minutes.
3. Add lime juice and coriander.
4. Serve over rice.
