texas-style red chili

   

Overview

Time: 45 minutes or 3 to 6 hours slow cooker
Dishes: large pot 

Hello, hello Dear Readers!

Excellent chili, folks! This Texas-style Red Chili is as meaty as a chili can get and still be meatless. And, yes, it has beans. I was going to skip the beans, but my husband, who worked for a chili cook-off  in Texas for many moons, begged me not to. He said, it's all at the cook's discretion, regardless of the bean-naysayers. 

Therefore, you heard it from a chili expert - beans or no beans is up to the cook; add it or not. If you skip the beans, increase the meatless meat by 3 cups or so. 

I used 1 block of Impossible Meat and 1/2 bag of Taco Crumbles by Butler Soy Curls in this recipe, but any ground meatless meat will be just fine. I rehydrated 1/2 package of the crumbles with about 1 cup of water. I browned them together and then added the rest of the ingredients. It cooked in the slow cooker on high for 3 hours. Nothing could be simpler, really.

And it was fantastic! We topped ours with Fritos, cheddar shreds, Follow Your Heart sour cream and jalapenos. This chili is only as spicy as your chili powder, so you can up the heat any way you like: cayenne, spicier chili powder or hot sauce. However you make it, just make a batch. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Rehydrate or thaw any grounds you'll be using.
• While browning the grounds, gather the rest of your ingredients.
• Dump and cook. Simple. Slow cooker is great here. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Texas-style Red Chili

www.ZsusVeganPantry.com

Makes 6 servings 

weekday

May be cooked in a slow cooker.

2 tablespoons olive oil

1/2 - 2 pounds vegan grounds (like rehydrated TVP, Soy Curls, Beyond Meat or Gardein) (5 - 7 cups, not packed)

1 tablespoon onion granules

1 tablespoon adobo seasoning

2 cups water

2 (15-ounce) can kidney beans, undrained

1/4 cup tomato paste

1 (15-ounce) can tomato sauce

2 tablespoons vegan worcestershire sauce

3 tablespoon chili powder

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon brown sugar

1 tablespoon vegan broth mix (like Better Than Bouillon)

Toppings:

Frito or tortilla chips

Vegan shredded cheddar cheese

Minced onion

Minced cilantro

Nondairy sour cream

Thinly sliced jalapeno

1. Grounds: Add the oil to a large pot over medium heat. Add the grounds, onion and adobo seasoning. Stir well and cook to brown lightly, about 5 minutes.   

2. Liquid: Add the water, tomatoes, worcestershire, chili, paprika, cumin, sugar and broth mix. Stir well. Bring to boil, reduce to simmer over medium-low heat and cook for 40 minutes, covered. Stir as needed. Or cook in a slow cooker for 6 hours on low or 3 hours on high. 

3. Serve: Serve the chili with your choice of toppings: fritos, cheese, onion, cilantro, sour cream, jalapeno, etc. 

© 2020 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based

chili potato taco

The first meal in the Prep Ahead Week 4 plan is Chili Potato Tacos. I love these tacos because they are full of vegetables and flavor: cauliflower, pepitas, potatoes and refried black beans. They are served with guacamole and salsa. If you want to kick up the heat, add some Fresh Pickled Jalapenos.

This recipe is amazingly easy on the Prep Ahead menu because everything is prepared ahead of time, including the vegetables for the guacamole, so it really all comes together in a matter of minutes, but you can certainly do it as a stand alone recipe.

Use whatever taco vessel you like: tortillas, chips or hard tacos. I had a little vegan cheese hanging around, so I finely shredded on some, but that is just icing on the cake and the tacos are terrific without it.

I served the hard tacos for the kids and enjoyed these on whole wheat tortillas myself.

Chili Potato Tacos
Serves 4 to 6 

Refried Black Beans
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) can black beans (2 cups cooked), rinsed and drained
1/2 cup water or bean cooking water

Filling
1/2 medium onion, chopped
2 garlic cloves, minced
3/4 pound potatoes, cut into 1/4 -inch dice
3/4 cup vegetable broth, divided
1 pound cauliflower, minced fine
1/4 cup almonds or pepitas (chop the almonds)
1 tablespoon chili powder

Guacamole (recipe below)
Salsa
Taco shells or tortillas
Lettuce, shredded
Shredded vegan cheese (optional)
Fresh Pickled Jalapenos (recipe below) (optional)

1. For the Beans: Add the onion to a medium pot over medium heat. Cover and cook. Add the garlic to the pot and cook. Cook until onion is golden. Add a splash of broth if the onion is burning. Add the cumin and the oregano. Cook 30 seconds. Add the beans and 1/2 cup water. Cover and cook for 10 minutes. Use a potato masher to mash the beans. Cook for 5 more minutes. Season with salt and pepper. Set aside. 
2. For the Filling: Add the onion to a large skillet over medium heat. Cover and cook. Add a splash of broth if the onion is burning. Add the garlic. Add the potato to the skillet. Add 1/4 cup broth. Cover and cook for 3 minutes. Add the the cauliflower and 1/4 cup broth at a time, as needed, until vegetables are tender. 
3. Add the almonds or pepitas and cook 1 minute. Remove from heat and add the chili powder. Season with salt and pepper.
4. Warm the taco shells or tortillas and serve. 



Guacamole
5 medium ripe Hass avocado, mashed 
3/4 cup minced red onion
1/4 cup minced cilantro
1 to 2 tablespoons minced jalapeno (optional)
2 tablespoons fresh lime juice
Salt and black pepper

1. Combine all the ingredients in a medium bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.

Pickled Jalapenos
1/4 cup white wine vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
Ground black pepper
1/4 cup minced cilantro
2 medium jalapeno or Fresno peppers, sliced very thin using a mandoline
1 garlic clove, minced

1. Combine the vinegar, water, sugar, salt, oregano and black pepper in a medium bowl. Stir well to melt the sugar and salt. Add the cilantro, peppers and garlic. Set aside to pickle for at least 20 minutes. Cover and store in the refrigerator for up to 1 month.


© 2017 Copyright Zsu Dever. All rights reserved.

seared cauliflower and chickpeas piccata

It seems I have made piccata for the blog more than a few times but it's probably all in my head as I can only find it HERE. My memory lags probably because I make it for home at least every few months. The family loves Seitan Piccata and because it is a very easy dish to throw together (given you have seitan handy), I'm all for it.

The usual mashed potatoes are the accompaniment and maybe a vegetable sneaks in there, such as steamed green beans, but this time around I wanted to make it without seitan.

The flavor affinities of cauliflower + chickpeas + lemon + sweet potatoes + greens is a winner and I instantly wanted to transform these ingredients into one cohesive dish. The sauce for the piccata has only 9 ingredients, plus the cauliflower and chickpeas.

While I served this bowl-style, with the addition of sweet potatoes and greens, you can by all means ignore my suggestion and go with the standard mashed potatoes and green beans.

Roasting the sweet potatoes is the first order of business as preheating the oven and cooking the tubers will take the longest.

The next longest step is cooking the collard greens, so get them on the stove and you can essentially forget about them.

In this recipe I treated the cauliflower a little differently. I simply sauteed and seared the pieces until they were tender and golden.  Cover the cauliflower as it cooks over low heat and it will not only sear but cook all the way through. Definitely a fantastic way to treat this vegetable! A little seasoning of salt and black pepper and I could eat them all day long. I might, if given the chance.

Finally, the sauce is made. This step goes pretty fast after the chickpeas are done sauteing so it might be a good idea to have everything ready to go once the chickpeas are golden brown.

This is the best dish to eat all these seasonal produce in: cauliflower, sweet potatoes, collard greens and lemon.

There it is! Gluten free (if using rice flour), nutritious, pretty and delicious.

Seared Cauliflower and Chickpea Piccata
Prep and cook in 40 minutes
Serves 4 

Potatoes:
2 large sweet potatoes, peeled and cut into 1/2 inch half-moons
1 teaspoon olive oil
Salt and black pepper

Collards:
8 ounces collard greens, tough stems removed and cut into ribbons
1/4 small onion, chopped

Cauliflower:
1 tablespoon olive oil
1 small head cauliflower, cut into 1/2 -inch slices (as best as you can)

Sauce:
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon olive oil
4 garlic cloves, cut into thin slices
1/4 teaspoon red chili flakes
2 teaspoons all-purpose flour or rice flour
1/4 cup dry white wine or vermouth**
1/2 cup vegetable broth
 2 tablespoon capers
1 to 2 tablespoons fresh lemon juice
2 tablespoons minced parsley

1. Potatoes: Preheat the oven to 425-degrees F. Combine the potatoes and oil on a baking sheet and season with salt and black pepper. Bake the potatoes until golden and tender, about 20 to 30 minutes, flipping the potatoes midway through cooking. Lightly mash with a potato masher.
2. Collards: Combine the collards and onion in a medium pot. Add enough water to cover the collards well. Cooking the collards in plenty of water will reduce their bitterness. Season with salt and black pepper and cook until tender over medium heat, about 20 minutes. Drain and keep warm.
3.  Cauliflower: Heat the oil in a large skillet over medium heat. Add the cauliflower slices (and the pieces that fell away when slicing), cover the skillet with a lid, reduce the heat to medium-low and cook until golden, about 9 minutes. Flip the pieces and cook the other side until golden and the cauliflower is  tender, another 9 minutes. Remove from the skillet and keep warm.
4. Sauce: Heat the now empty skillet over medium heat. Add the chickpeas and cook until they are dry, about 3 minutes. Add the oil and cook until the chickpeas are golden, about 4 minutes. Add the garlic and chili flakes and cook until the garlic is golden, about 2 minutes. Add the flour and mix well. Add the wine and cook until the wine almost evaporates completely. Add the broth and capers and cook until the broth is reduced by half and thickens, about 2 minutes. Add the reserved cauliflower, lemon juice and parsley. Cook until the cauliflower is warmed through. Season with salt and black pepper.
5. Assembly: Serve the mashed sweet potatoes with the collards and piccata. Spoon a little of the sauce onto each serving. 



** Wine substitute: Soak 1/2 cup of sun-dried tomatoes in 1 cup of hot vegetable broth. Set aside to rehydrate and infuse the broth with the flavor for at least 30 minutes. Drain and squeeze the tomatoes of their liquid. 

 © 2015 Copyright Zsu Dever. All rights reserved.

green and white chili bowl from "vegan bowls" + #3 + giveaway

There is a scant seven days left until the release of Vegan Bowls! The excitement is getting more and more real for me! I am super pumped to hear what you guys think of it!

These are a few of my favorite things...about Vegan Bowls:

Over the next few weeks, I will continue share with you my most favorite aspects of my new cookbook, Vegan Bowls (Amazon, B&N).

{#1 is HERE, #2 is HERE, each with a sneak-peak recipe.}

From the Salad chapter.

#3.
My next most favorite aspect of Vegan Bowls is that this book has the option to make any of the bowl recipes within 30 to 40 minutes. How? Multi-tasking. If this generation knows anything better inside and out, it is multi-tasking.

While most other recipe books encourage mice en place (preparing all the ingredients before cooking), this cookbook utilizes chopping and mixing as the recipe progresses. This means that there is no wasted moment in the kitchen and you are never just standing around stirring and waiting for things to cook.

From the Grilled chapter.

You are actually actively cooking for the entire time, but the absolute best part is that at the end of the time you will have prepared a complete meal. 

All you have to do is to first pull all the necessary equipment out (bowls, if needed, pans and pots on the stove, peelers and strainer, if needed, etc.) and all the ingredients out before you start. And then, just follow the recipe as written, with some guidance along the way via the Quick Tips in each recipe.

From the Sauteed chapter.

Of course, if mice en place is where you're at, then by all means follow the recipe as you normally would from any cookbook. The only difference is that I offer you a way to prepare these bowls in the most streamlined way possible.

From the Grains chapter.

Now that Vegan Bowls is so close to release, I thought I'd share another of my favorite recipes with you, Green and White Chili Bowl (in fact, this is what we are having for dinner tonight). This one is in the Soups chapter and that calls for a peak into the chapter contents:

And since I am so excited about Vegan Bowls, let's have a giveaway of the book - winner will be chosen on the release date! Enter below for your chance to win a copy! To be eligible to win you must be following this blog via email or RSS feed (link). Contest is open to US residents only and ends at midnight on Monday, September 14. Good luck!

Now for the recipe of the Green and White Chili I promised earlier.

Green and White Chili Bowl
SERVES 4 TO 6
Red chili is all the rage, but its seldom-made cousin—green and white chili—is just as flavorful, perhaps more so. This chili is full of hominy (dried and treated maize), fresh green chiles, and two kinds of white beans. If you cannot find hominy, use thawed corn kernels instead. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)


BEANS
4 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sea salt
4 cups cooked cannellini beans
2 (15-ounce) cans white hominy, rinsed and drained
2 cups cooked chickpeas

VEGETABLES
4 Anaheim peppers, coarsely chopped
1 jalapeño, coarsely chopped
1 medium onion, coarsely chopped
6 garlic cloves, crushed
1 tablespoon grapeseed oil
2 teaspoons ground cumin
8 ounces fresh spinach, tough stems removed, coarsely chopped
Sea salt and black pepper, to taste
2 tablespoons fresh lime juice
1/4 cup coarsely chopped cilantro
1 ripe Hass avocado, pitted, peeled, and coarsely chopped (optional)

BEANS: Combine the broth, oregano, salt, cannellini, hominy, and chickpeas in a large pot. Cover and bring to a boil over high heat, reduce to simmer and cook until needed.

VEGETABLES: Add the peppers, onion, and garlic to a food processor. Pulse until minced. Heat the oil in a large pot over high heat. Add the minced vegetables and cumin and cook until the mixture is dry, about 8 minutes, stirring often. Add the broth and beans to the sautéed vegetables and simmer until the flavors combine, about 5 minutes. Add the spinach and cook until tender. Taste and adjust seasoning with salt and black pepper. Stir in the lime juice and cilantro. Serve with the avocado, if using.

a Rafflecopter giveaway

frito chili pie with authentic vegetarian texas chili

Authentic Vegetarian Texas Chili Recipe

FRITO CHILI PIE PRINTER-FRIENDLY RECIPE

Have you become tired of hearing that "authentic" chili has no beans in it, only beef? I certainly have had it! It might be true that back in the "good ol' days," while our forefathers were rustling cattle, there were no beans to be found on the range, only the animals who were being herded to be in the stockpot in the first place. But does that really mean that we should stop the progression and evolution of the chili? I think not. As times, tastes and even the human species evolves, it is time to redefine what "authentic chili" means. After all, we don't have live birds flying out of pies in the civilized world anymore either. Authentic, maybe; desirable, not.

Not only are legumes a welcome culinary and nutritional addition to chili, they are darn tasty to boot. 

So what makes my chili "authentic?"  In a thought, it isn't the animal products that make an authentic chili "authentic," but the spices, the chilies and, heck, I'll even agree to excluding tomatoes that have come to muddy down the chili flavors. But beef? Doesn't make the chili.

This chili has 7 different dried chilies, black beans, coffee and Tex-Mex spices such as cinnamon, allspice and cumin. Not a single muted chili powder in sight. That is what makes a Texan Chili authentic - not the cruelty.

And all this to make Frito Chili Pie, as requested by hubby. Frito chips are vegan and interestingly only contain around three ingredients. Healthy, maybe not, but really good. You can melt vegan cheese over the casserole or use my Cheese Sauce, which is the option we went with. Toss some jalapenos, lettuce, tomatoes and other taco ingredients on top and have a Tex-Mex feast.

green chili + contest winner

We are all familiar with the red version of chili, laden with hearty beans, red chili powder and, typically, a beef alternative such as ground TVP or ground soy. This version is heavy and satisfying, especially come the cold winter days.

My Chipotle Chili below is a great example:

Chipotle Chili

Little known, at least by me, is the lighter, fresher adaptation of the red chili: the White Chili, or sometimes referred to Green Chili or Chili Verde, for all those Spanish speakers out there.

In this chili, instead of beef, chicken is used, instead of red chili powder or chilies, green, fresh chilies are utilized. And, instead of kidney beans, white beans are included.

I decided to green this up something good and used poblanos, Anaheim and jalapeno peppers. I also made use of other essential chili components: green onions, cilantro and lime juice. 

This was so good! And so easy to make with the help of your food processor. The veggies are first sweated (covered and cooked) to allow them to soften, but not get any color, and then the chili, including the rest of the ingredients, are cooked for about 20 minutes.

Serve and devour anytime of the year. In fact, right about now is a good time. 

Do you have a favorite style of chili or, like me, have only been privy to the red one?

Cost Breakdown

peppers: $5

onion, garlic, broth mix: $1

beans: $8

seasoning, lime, cilantro: $1

Total to make 8 servings:

$15.00

Green Chili

GREEN CHILI PRINTER-FRIENDLY RECIPE

Let's not forget about the drawing for Vegan Sandwiches Save the Day! from the Blog Tour Post. There were 58 entries. According to Random.org, comment number...7...who is: Cabby! is the winner! Please contact me by tomorrow (Nov. 3) midnight-or-so at veganaide(at)yahoo(dot)com. 

Thanks and congratulations.

For those who didn't win this time, check out the other great bloggers participating in the Blog Tour and have more chances to win. And, well, if you can't wait, go grab your own copy! I promise you won't regret it!

dan dan noodles

Dan Dan Noodles is a Chinese Sichuan dish consisting of noodles, preserved vegetables, pork, green onions, chili oil and Sichuan peppers in a spicy broth.

As I researched this very traditional dish, I found that the Sichuan peppers are a must and a highly sought after ingredient. It is supposed to be a 'peppercorn' so spicy that it numbs the mouth and tickles the tummy. So, off I went eagerly in search of this supposedly elusive, and at times banned, "peppercorn." The peppercorn is really the outer part of a tiny fruit. I was able to find it at a small Oriental Market in our town (I believe the ban on importing it is no longer in effect, but don't quote me.).

I made the Dan Dan Noodles using seitan and a vegetable broth souped up with chili oil and flavored with ginger, garlic and sherry. I went in for the winning shot and added plenty of Sichuan peppers, and eagerly awaited the promised elation that accompanies these peppercorns slamming against the palate. I awaited the fire that consumes your mouth and leaves it tingling ...and then....

Not much. Tingle, yes. But no fire. I figured I hadn't added enough peppercorns, so I added more and more until my plate had more ground peppercorns than seitan. 

What a let down. I suppose this happens when the reality doesn't live up to the expectations. Therein lies your lesson; be on the lookout for the Sichuan peppers and if you find them, add them to your Dan Dan Noodles. However, in my opinion, the peppers, while being truly exotic, detracted from the flavor of the dish, so don't hold off making this in hopes of attaining some miraculous flavor component; you might be as disappointed as I was. 

I made the noodles without the peppers and very little chili oil for the kids so I know the dish without it is really tasty, but if you can get your hands on them, go for it - there really is nothing like tasting a traditional ethnic dish with all the unique flavors it is supposed to posses. Just don't set yourself up for failure - keep your expectations in check. 

Cost Breakdown

stock, tamari, peanut butter, vinegar: $3

chili oil, sesame oil, sugar, Sichuan peppers: $1

garlic, ginger, preserved veg: $1

seitan, sherry: $2

noodles: $2

Total to make 5 servings:

$9.00

DAN DAN NOODLES PRINTER-FRIENDLY RECIPE

21st century tacos

Continuing with the American Vegan Kitchen and PPK cookbook challenge, today's dinner was 21st Century Tacos.

These are made with TVP granules, tomato sauce and spices.

Yeah, well, who does not know how to make a simple taco? and what is so special about this taco recipe? I was thinking the same thing when I was perusing her recipes. Luckily, I needed something pretty simple and quick to make and so I thought a taco recipe was ideal.

Like most of Tami's recipes, this one delivered with ease, simplicity and flavor. These surprised me. I thought I was going to make your old run-of-the-mill tacos, and instead I made a spicy (to taste), flavorful and totally gourmet taco filling. The toppings, of course, are up to you. I put lettuce, tomato, sour cream (vegan), olives and onions on mine. Fabulous!

I sauteed the reconstituted TVP before I added the tomato sauce to enhance the flavor more.

A note about Tami's recipes: while the list of ingredients are longer, most of the ingredients are spices and flavorings that need to be added at the same time. Just measure them into a small container and add them when needed.
When 7 out of the 10 ingredients are spices, the list only seems long.

Cost Breakdown

taco shells: $3

TVP: $1

tomato sauce, spices and flavorings: $3

toppings:  $2

onion, garlic, peppers: $1

Total to make 12 tacos;

$10.00



chili relleno burger

I am so behind on my blog posts that this post is going to throw everything topsy-turvy. It must be done, though, because it is that special time of month again when Tami Noyes at Vegan Appetite hosts her Food Network Friday makeover and she has a deadline to meet.

This month's reinvention is a Chili Relleno Burger, a creation by the Great Food Network Kitchen - in other words, the chef remains anonymous.

We, however, do not care because we are tackling a burger. I could not copy Tami's Incrediburger; that would have been taboo, so I was, for the first time ever, forced to create a vegan burger. 

I wanted to make one that would have a pink tint - mimic the look of a burger cooked to 'medium' - and used my beet trick again. This time I roasted the beets first and incorporated that into the recipe. I used pressed tofu (finding as many uses for my new Tofu Xpress that I possibly can), vegetables (including the beets and some of the poblano and roasted tomato that is for the topping) and vital gluten.

I kneaded the burger for 1 cycle in my bread machine (no need for the second knead), formed them and baked them on low in about a half cup of water. The liquid helps the burgers to get bigger and stay juicy. Having watched a few shows about the 'best' burger recipes, I am aware that burgers must stay juicy and moist. There is no seitan-after taste, the color is pale pink and the burger is juicy. 

Getting back to the actual FNF recipe, this burger has cheese (I used both kinds of Daiya, was going to make Muenster but ran out of time. Story of my life these days, it seems.) roasted tomatoes and onions (I pan sauteed both) and roasted poblano peppers (I charred them on my gas burner). Nothing really changed there except the execution (mine are easier). The challenge in this FNF was the burger itself.

Thanks for pushing my limits, Tami (and whoever chose this recipe!).

Cost Breakdown

buns: $3

gluten, tofu: (for 12 burgers): $3

beets, peppers, onion, garlic, tomato: $5

spices: $.25

Daiya: $2

Total to make 8 burgers:

$12.25

sweet potato topped with chili

Sweet potatoes and black beans together is so natural, that I am sure many folks have combined them already. So, baking a sweet potato and then topping it with this easy black bean chili is not exactly going out on a limb!

The chili takes about thirty minutes to cook so the flavors meld well and the sweet potatoes tend to be ready faster than regular baking potatoes, anyway. A dollop of Tofutti and maybe a little heat for those folks who like it a little spicy and lunch is ready in a snap.

Cost Breakdown:

sweet potatoes: $5

beans: $2

tomatoes: $2

onion, garlic, pepper, spices: $1

Total to feed a family of 5:

$10.00

Sweet Potatoes with Black Bean Chili Recipe

roasted garlic soup

Of all the foods on the planet, I believe I adore garlic the most. I love it in everything, but I have to make sure that my hubby eats some when I do otherwise he gets a little distant.

Garlic happens to be very healthful and so delicious - when properly utilized, that is.

I made a soup for today's lunch that had garlic in the soup itself (using the garlic from making garlic oil) and in the croutons as the garlic oil.

So, so good.

This is relatively a quick soup, but oh so elegant. I gave the soup some body with some cashew milk (only works if it is homemade) and added a few yellow chillies for flavor. To serve, I put some 'queso fresco' (that I had in the fridge, using the same basic recipe that I used for making Feta a few weeks back), some black beans, avocado and tomatoes from our garden, into a bowl, ladled the soup on and topped it with the garlic croutons.

Cost Breakdown:

homemade stock: $1

cashews: $1

garlic, olive oil: $2

queso freso (optional): $1

chili: $.50

black beans: $2

avocado: :1.50

tomato: $1

bread: $1

Total to feed 5 people:

$11.00

chipotle chili

Mikel (14), cooked today's lunch. He also baked blue cornbread in a cast iron muffin pan. Excellent! He served it with Better Than Sour Cream.