Meatless Chili

Susan's healthy meatless chili or an awesome sauce for spaghetti.

Cook one and one-fourth cup of Lundberg Black Japonica rice in a one-quart container of Pacific Mushroom Broth. This takes about 50 minutes, so at the 30-minute mark, add a one-quart container of Kitchen Basics Vegetable Stock, one cup of rinsed Red Quinoa, and one-half cup rinsed and sorted French lentils. Bring the pot back up to a boil and then cover and turn down to simmer for another 20 minutes. (If you are making chili or soup, you can also add a cup of diced carrots, celery, and potatoes, or other root veggies at this point. For the soup, you will need to add another container of the stock or broth.)

Next, add a can of rinsed and drained low salt black beans. Saute onion, mushrooms, garlic, peppers to add for a chili dish. I added a can of fire-roasted crushed tomatoes and corn for the chili dish I served today. You can also add a bit of butter, olive oil, and aged balsamic vinegar according to your taste.

I just made up this dish today, but with spices such as cumin, curry, cloves, and or oregano, you could use it in place of meat for pasta dishes or in the chili I served with cheese and crackers today. Mr. Mickey asked me twice if there was meat in it.

Wishing you good health!