12 Steps to Whole Foods

Making Plant-Based Main Dishes
* Vegetarian Chili
I can’t overestimate this recipe’s role in helping my mom raise eight children on my father’s military income.
Vegetarian chili is inexpensive, nutritious, filling, and a complete protein with brown rice added. As kids, we
loved seeing it on the table on winter evenings with chips, shredded cheese, and a big green salad.
2 C dried pinto beans, soaked overnight and rinsed well or 2 cans pinto beans, rinsed well
6 C water, for dried beans or 2 C water, for canned beans
1 C brown rice, rinsed well
1 diced yellow onions
2 cans tomato sauce
2 (14½ oz.) cans diced tomatoes, with juice
1 Tbsp. chili powder
1 Tbsp. garlic powder
¾ tsp. sea salt
½ tsp. pepper
1-2 bay leaves
optional: 1 green bell pepper, diced
optional: 1 Anaheim or jalapeño pepper, diced
In a very large stock pot, either bring 6 C water and dried beans to a boil and then simmer for 2 hours (or
longer, if the beans are very old) until they are almost tender or combine 2 C water and canned beans. Add all
the remaining ingredients, simmer for 1 hour, and serve. The taste improves overnight after refrigeration. Save
leftovers to use for a baked potato bar—or, if you have a small family, you’ll have enough to freeze for another
night’s meal. Serves 8 to 10.
186 12 Steps to Whole Foods
© Copyright Robyn Openshaw