30 June 2009

veggie chili

another vegetarian recipe, but i love it and couldn't help it. and i could eat it every night. you can try it with toast. or add a dollop of sour cream. but it is perfectly perfect on its own. my meat-eating husband gobbled it up as well.

1 medium sized yellow onion, chopped
2 heads broccoli, washed and chopped (enough to make 2 cups)
1 teaspoon olive oil
1 28-oz. can of crushed organic tomatoes
1 16-oz. can salsa (organic, natural...no sugar)
2 15-oz. cans organic black beans (or 3 1/2 cups cooked beans)
2 teaspoons sea salt
1 teaspoon cumin
1 teaspoon coriander

put oil in pot on medium heat. when hot, add onions, cumin and coriander. cook for 2 minutes or until onion gets soft. add broccoli and salt and cook for two minutes more, stirring frequently. add tomatoes, salsa, black beans, and stir. cook on medium-low heat for 10-15 minutes, stirring occasionally. the broccoli should cook through but not get overly soft. add additional salt to taste. serve with a modest sprinkling of part-skim organic mozzarella or soy cheese.


Erin Bradley said...

Can't wait for this cleansing to be over. This will be the first thing I make when it's done. Sounds sooo good! Oh and I made the kabobs a couple of nights ago and they were AWESOMEly GOOD!

Anna said...

it's about 100 degrees but i really really really want to eat this right now.