CHILI COOKOFF . . . .

ON SATURDAY, SEPTEMBER 28. 2013, IS OUR 
2nd ANNUAL KASHI ATLANTA VEGETARIAN CHILI COOKOFF !

THIS FUN-RAISER HELPS SUPPORT KASHI'S COMMUNITY SERVICE PROJECTS.

www.kashi Atlanta.org


BELOW IS ONE OF MY RECIPES WORTH TRYING.

A RECIPE FOR A 2 BEAN CHILI :

• 2 cans VEGETARIAN BLACK beans, drained (or 2 cups cooked black beans. drained)
• 1 can VEGETARIAN PINTO beans, drained (or 1 cup cooked pinto beans drained)
• 2 cups diced fresh tomatoes (skinned)
• 1 can White Shoepeg corn
• 1 sweet onion, diced
• 1 bunch of green onions, finely cut 
• 5 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 tblsp olive oil
• 1/4 cup low sodium vegetable broth
• 4 tblsp chili powder
• 1/2 tsp salt (or Bragg's Amino Acids)
• 1 tsp pepper
• zest of 1 lime at serving
• 1/4 tsp cayenne pepper (optional)
• dash red pepper flakes (optional)
• 1/2 cup TVP + 1/2 cup water (optional)  *** TVP (Total Vegetable Protien) is not gluten free. ***

Preparation:

In a large soup pot, swet the onion, then add garlic in the olive oil.

Drop fresh tomatoes in rapidly boiling water for a few seconds to help release the skin, prior to peeling them.

Once peeled. add tomatoes, low sodium vegetable broth and chili powder to pot with onion and garlic and stir.

Reduce heat to medium low and add drained beans and diced bell pepper. Stir occasionally and cook for at least 20 minutes. Add corn and finely cut green onions ( TVP and water, option ) the last 10 minutes of cooking. 
Zest a lime at serving, to garnish the dish.

For a spicier chili, add extra cayenne and red pepper flakes. Makes 10 servings.

Share with good friends.

** If freezing this recipe for later use, add corn and green onions during the final 10 minutes of reheating.**