Well with our new eating habits under way, I needed to think of a great plant-based recipe everyone could enjoy and would actually eat. The easiest recipe to do that with was chili. It went over so well I ended up having to make another batch the next night so the guys could pack it for lunch too. This chili is definitely hardy enough to stand on it's own, but Charles has always loved his chili over pasta noodles, so I bought some great whole wheat organic pasta noodles at Target to go with it. The really nice thing about this chili? It has a TON of protein in it, more than you would find in a piece of chicken. It's also very easy to make, with most of the ingredients able to be stored right in your pantry until you need a quick meal. AND since you aren't using meat, there is no panic that you forgot to pull ground beef out of the freezer or making sure you cook it well enough.
Ingredients:
1T grapeseed or olive oil (optional)
1/2 package tempeh crumbled (optional) You can find tempeh at Whole Foods, or most natural food stores
1 package of chili seasoning (simply organic makes a great one)
1/2c-3/4c water
2 (15oz) cans diced tomatoes, undrained
1 (15oz) can black beans, drained and rinsed
1 (15oz) can red kidney beans, drained and rinsed
1/3c dried lentils (I used red lentils)
Method:
Saute the tempeh in the oil for about 1 minute
Add the water and chili seasoning and continue sauteing another minute until sauce thickens
Add the tomatoes, beans and lentils
Stir to mix and let simmer about 10-15 minutes until lentils are soft
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