Thursday, August 27, 2009

Too Hot For J Chili

Date: August 23, 2009 (made for dinner for me, Jacqui, and Dave; used for take-to-work lunches this week)


1 15-oz can organic garbanzo beans, drained and rinsed
15-oz can organic pinto beans, drained and rinsed
15-oz can organic kidney beans, drained and rinsed
1 yellow onion, chopped
1 T minced garlic
1 1/2 T organic extra virgin olive oil

1 15-oz can organic corn, drained and rinsed
1 tsp paprika
1 tsp + 1 tsp (too much) Mexican-style chili powder
1 tsp ground cumin
1 tsp dried organic oregano
1 28-oz can diced tomatoes

1 cube vegan Rapunsel vegetable bouillon with sea salt

2 cups brown rice
4 1/2 cups water

1 medium head broccoli, washed and broken into florets

nutritional yeast

  1. Rinse rice. Put in put with water or in rice cooker and cook. If using a rice cooker, put the fresh broccoli on the steamer rack in the rice cooker and let it do double work. Otherwise, you will need to steam the broccoli separately.
  2. Heat large cast iron pot. Add olive oil and heat. Add onion and saute for five minutes or until soft and yummy aroma rises up.
  3. Add the beans, corn, tomatoes, and bouillon. Stir to combine.
  4. Add the spices and garlic, stirring to combine.
  5. Smell with stuffed-up nose and decide it needs more chili powder. Proceed to add enough that the chili is too spicy for Jacqui.
  6. Cook chili over medium heat for 20-30 minutes, to allow flavors to blend.
  7. Serve hot over brown rice with broccoli on the side.
  8. When realize that the chili is too spicy for J, give her broccoli, brown rice, and nutritional yeast, which she loves!
Recipe Analysis
The chili was enough for D to have two servings, me one, and then leftovers for 3 lunches, so six big servings. Nutritional analysis from -- they give it an A. I don't know about their numbers on this one...seems like an awful lot of protein...
Serving Size: 440.7 g
Calories per serving: 873, Calories from fat: 96
Details: 48.8 g protein, 152.6 g carbs (51%), 38.5 g fiber (154%), 17.2 g sugars, 62 mg sodium (3%), 0 mg cholesterol, 10.7 g total fat (16%), 1.4 g saturated fat (7%), 35% DV Vitamin A, 58% DV Vitamin C, 24% DV Calcium, 78% DV Iron.
Highlights: Low in saturated fat; No cholesterol; Very low in sodium; Low in sugar; High in dietary fiber; High in iron; High in manganese; High in magnesium; High in phosphorus; High in thiamin.

  1. This is what I get for cooking chili when my nose is stuffed up from a sinus infection/cold.
  2. Nice thing though, rice + broccoli + nutritional yeast is still a good meal for J. :)
  3. This made great lunches for me this week!
  4. I don't trust caloriecounter's analysis on this one. The numbers seem way too high. I know my chili is good, but I don't think it's that good!

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