Gimme More Veggie Chili
1 cup white kidney beans
1 cup black beans
Medium onion, sliced
Medium Green Pepper, chopped
3 stalks Celery , Chopped
1 carrot, sliced
½ cup mushrooms sliced
1 cup fresh or frozen corn
2 cloves garlic, minced
1 Tablespoon cumin
2 teaspoons chili powder
1 tsp basil
2 bay leaves
1-2 jalapeno peppers (depends on how much heat you like)
¼ teaspoon ginger powder or small piece of ginger root *
2 cans no salt added tomatoes
½ cup Gimme Lean Veggie Sausage
3 Tablespoons olive oil
1 teaspoon Spike seasoning or 1 teaspoon Sea Salt
1 Tablespoon Hasa Marina (corn flour)
Pinch of cinnamon
In large pot, saute garlic, onion, green pepper, celery, mushrooms, corn and carrots in 2 Tablespoons of olive oil. Add cumin. chili powder, basil and Spike. Add white kidney and black beans, tomatoes, ginger, bay leaves and jalapenos to mixture. Cover and cook over medium heat for 20 minutes, stirring frequently. Break up Gimme Lean Sausage and sauté in 1 tablespoon oil. Add sausage and corn to pot. Cook for another 10 minutes. Add corn flour(helps thicken), stir, and pinch of cinnamon. Taste and flavor to your pallete.
*Ginger reduces gas experienced by some when they eat beans.
By the way, you can get eight servings out of this!
So you can freeze, share with friends or have lunch for days.