Dr. Patel shares one of her vegan/vegetarian recipes with this take on chili. She used the following ingredients:
1/4 diced onion, 2 cloves of minced garlic, chopped celery, diced jalapeno (depending on desired heat), walnuts, drained can of corn, drained can of kidney beans, drained can of black beans. For the sauce she used: half a can of fire roasted tomatoes, 2 tablespoon fulls of Texas chili seasoning, one teaspoon full of grounded cumin. Mix the sauce ingredients in a blender.
Directions: Add some olive oil into a sauce pan. Add all ingredients and blended sauce into the pan. Let simmer, usually about 10 min, depending on quantity of chili you are making. When you are ready to plate it you can add your favorite toppings, Dr. Patel likes hers with extra chopped onions, avocado, and sometimes cheddar cheese. Hope you enjoy!
Recipes