Vegetarian Jerk Chili
Wha Wi Ago Need
- 2 to 3 medium diced onions (anti-microbial)
- 2-16 ounce cans of red kidney beans or black beans (iron, fiber, folic acid)
- 2 - 28 ounce cans of diced tomatoes (powerful anti-oxidant lycopene)
- Impossible Burger (the square block pkg. is the only way to go! Or Gardein Minced Crumbles or Gardein Burgers and break them up yourself).
- 1 tbsp chili powder (anti-inflammatory)
- 1/4 or 1/2 tsp QUEEN NANNY'S MACHETE JERK SEASONING
- 1/4 cup chopped chipotles, jalapenos (sub: serrano peppers) (Vit. A)
- 1 minced fresh garlic clove (selenium, anti-bacterial/fungal)
- 1 to 2 tsp FLAKED RIVER SALT (electrolytes, minerals)
- 1/4 cup olive oil (good fat, protects against heart disease)
- 5 sprigs fresh of Thyme or 2 dry
- 2 bay leaves
- 1/4 tsp Cumin Powder
- For garnish: bunch of cilantro (if you don't like Cilantro - try Culantro aka Recao) They are both heavy metal cleansers
Mek Wi Dweet
- On medium heat, in a heavy stock pot (I swear by cast iron enameled dutch ovens). Sauté onions and garlic in olive oil till clear. Add veggie meat (remember this is optional but delicious) and brown it. Add thyme, cumin powder, bay leaf, and chili powder, and coat all well. Add more oil if needed.
- Add beans, tomatoes, green chilis and chipotle, River Salt, 2 cups water, Queen Nanny’s Jerk Seasoning. Stir well.
- Simmer on low to medium heat for 30 min. Keep the pot lid ajar. Stir every 10 mins. Remove the bay leaf before serving and storing leftovers.
- QUICK FIXES: If chili is thicker than desired, add an extra 8 oz of diced tomato with its water (from can or fresh). Add a dash more chili powder and garlic powder to balance the extra tomato sauce. If chili becomes too spicy, add 8 oz diced tomato (with its water) plus 1-2 tablespoons of agave to taste.
- Serve with Cheese (I love Follow Your Heart vegan cheese shreds) and/or a dollop of Greek Yogurt atop (the yogurt adds protein, a tart zing, and cools the spice on the tongue.
