manic monday meatless chili

it's just another manic monday...so maybe you need something you can sink your teeth into to help you get re-centered after the day's whirlwind...how about a spicy soutwestern vegan chili. a big pot of spicy goodness for a few measly bucks!

Budget factor $8.= serves 4

i love red kidney beans and my wife loves garbanzos...so here's a recipe that combines these two super protein loaded legumes into zesty, satisfying dish.

lets shop for 1 can of red kidney beans and 1 can of garbanzos...

and look for a big 16 oz. can of crushed tomatoes.

you will also need a small bag of organic carrots,

powdered red pepper, powdered garlic,virgin olive oil.

and optionally for added minerals : triple blend seaweed flakes..(available at whole foods and most health food sections of major grocery chains).

small bag of organic corn chips or 2 pita bread slices

one onion and 2 small red potatoes are last but not least.

begin by sauteing the carrots in 1 tablespoon of virgin olive oil for about 5 minutes on medium flame. add chopped red potatoes and saute for another 2 minutes followed by the onion for another minute...turn off heat and allow to sit as you

pour the crushed whole tomatoes into a large pot and simmer until the tomatoes heat up and begin to thin...rinse the garbanzos and kidney beans thoroughly..that means a triple rinse in a collander...i learned this from dave scott the famous vegetarian ironman triathlete legend. he claims this is a must with canned products.

you can then dump the sauteed ingredients into the pot followed by the beans...

stir occasionally on a medium/low flame for at least 10 minutes.

add 1/2 teaspoon of red pepper (or more if you live in new mexico:), 1 teaspoon of garlic and optionaly 1 teaspoon of seaweed flakes.

allow the ingredients to simmer on low flame for approximately 5 minutes and serve with pita bread or corn chips if gluten sensitive.

this is even better reheated for tuesday's lunch!