Vegetarian Chili
6-qt clay pot – organic vegetables, herbs, etc.
saute organic unrefined olive oil for about 10 minutes to bring out flavor
of the following:
2 cups (total) chopped herbs & onions (cilantro, basil, parsley, oregano, thyme, green onions, regular onions)
3 cups (total) chopped zucchini, yellow squash
1 vegetarian bouillon cube (2 oz.)
Add:
1 – 28 oz. can organic diced undrained tomatoes (or use fresh chopped organic tomatoes)
1 – 16 oz. can organic diced undrained tomatoes
1 – 16 oz. can organic tomato sauce
3 – 15-16oz. cans undrained Eden organic beans – black beans, red kidney beans, pinto beans
1 cup vegetarian broth (I use Pacific)
2 cups chopped shitake mushrooms
Bring to a boil, and then on low or simmer – for 1 1/2 hours
After finish cooking and pot is turned off, THEN add:
himalayan crystal salt (2 tsp. according to taste),
1 tbsp. chanterele seasoning
1 tsp. (total) of cayenne, cracked black pepper, paprika and turmeric)
8 crushed cloves of garlic.
Let sit so spices, salt and garlic to take flavor to the chili (I like to chomp on a fresh crushed clove of garlic when eating the chili. We usually add more cayenne – we like it hot and spicy.)
(If after you notice that there is too much broth, use a ladle and scoop some and save, for when the chili sits and gets cold – you will need to add the broth, since it will thicken. Some people like their chili very thick – then you can use the extra broth for a casserole, or as a soup.)
Serve with your choice of crackers, or croutons, (we like ours with a heafty scoop of white or brown basmati rice.
To make a smaller pot, just half the recipe – I like to make a big pot, for it is so good and nutritious.
