Meatless Chili

I make the best tasting chili without the meat!

Start out with some grains. I use a mixture. Today I prepare for the week my grains because I use them in different recipes.

GRAINS:  Look for No GMO grains

You cook grains just like rice (the grain most people know about) I use all kinds of grains; quinoa, barley, amaranth, and split peas and lentils (which are legumes) all my favorites! Remember that you need to rinse grains well before cooking to get rid of any stones or critters.

Making your meatless base

Start with a base to leave in your refrigerator for a week, using this for you meat replacement

Today I used equal parts of split peas and barley ( 1 cup each) to the same amount of water; boiling the water first and then add the grains and cooking on simmer for about 20 minutes. Most grains call for about 30 but I like them crunchy therefore you have to decide how you like them.

When cool, add 2 cups of tomato or V8 juice (I use low sodium) to your grains and keep refrigerated

MEATLESS CHILI RECIPE

What you need for a great chili

In a medium sauce pan start out with one cup of grain mixture above

Add 1 cup water and 1 small can of tomato paste and 1 cup prepared salsa ( use can also make your own salsa if you have time; just 2 ripe tomatoes cubed, 1 onion chopped, 1 green pepper, chopped, 1 teaspoon cumin, 1 teaspoon garlic powder or fresh clove chopped; put in the refrigerator overnight for a better consistency)

Add your spices: today I used 1 teaspoon cumin and 1 teaspoon turmeric along with a fresh small cube of chopped ginger ( optional)

You can also add any spices you like such as crushed red pepper, chili powder.

Cook on low heat for about 30 minutes adding more water to the mixture if it gets too thick

(this also depends on how think you like your chili)

Next add your beans and a cup of yellow corn( I used frozen corn) and one can of red kidney beans, 1 can of pinto beans that I rinsed very well. Cook on simmer for another 10 minutes.

Great recipes start with great grains.