Posted in FAT-FREE FRIDAY, SOUPS, TOMATOES

Anti-Beef Crumble Chili – fat-free (FF)

ANTI-BEEF CRUMBLE CHILI – fat-free (FF)

Red rice is my new Anti-Beef Crumble. It works beautifully, with no suffering imposed. Now, that’s a good day, when I find a better way to prepare traditional food absent the cruelty. Revolutionary is what it is. Right in front of us the whole time. For all you who prefer not to eat soy, this Anti-Beef Crumble is for you!

Makes 9-3/4 cups

2 sm. yellow onions, peeled and diced, 3/8 inch squares

1 lg. green pepper, diced into1/2 inch squares

1 t. pink Himalayan salt

2 T. liquid smoke

15.5 oz. can pink beans including liquid

10 oz. can diced tomatoes with green chilies – I used Casa Mamita brand (good as any other brand)

1/2 c. diced sweet red roasted peppers plus 1/4 c. of liquid from jar

28 oz. can diced tomatoes – I used Organic Simply Nature brand (more acidic than I’m used to, but I still like them and the price is right)

6 oz. can tomato paste – I used Happy Harvest brand (good quality; my new go-to tomato paste; price is right too)

1 t. additional pink Himalayan salt

1 t. Hungarian paprika

1 t. mild Madras curry powder

2 c. cooked red rice that has been refrigerated overnight (leftover red rice is what I mean) – see recipe below

1 c. carrot juice

1/2 c. Mango Nectar by Goya

2 t. garlic powder

1 t. ground coriander

1/2 t. ground rosemary

fresh grind black pepper as wanted


In large soup pot combine onion, green pepper and salt. Saute till bottom of pan becomes charred along with a few edges of the veggies.

Add liquid smoke and immediately thereafter add the beans including the liquid in the can. Stir well to loosen some of the brown from the bottom of pan – don’t work too hard at it; later it will dissolve more easily.

Add remaining ingredients, stirring after each addition.

Reduce heat to medium-low, cover and cook 30 minutes, checking occasionally, or till green pepper and onion are soft but not mush.


Notes: The beans aren’t pink by the way. Maybe before they were cooked they were pink. In the can – after they were canned – they’re brown. A nice bean though. Not too tough not too soft. Pink beans are not pinto beans, though they are often used interchangeably.

For those who must have crackers with their chili, try tortilla chips!

If you have a favorite chili recipe, then just sub in the Anti-Beef Crumble, maybe add a little more liquid.

I started shopping at Aldi’s for cheaper food prices and so far the cheaper brands have all worked well.


RED RICE by LOTUS FOODS

This is the first time making or tasting red rice. Although they state that the rice can be used in any dish calling for rice, I discovered another use unrelated to rice – as a hamburg substitute in chili. Looks like hamburg, textured closely like cooked hamburg, so I’m going to give it a try to see what happens.  Results to come in another post!

Males 7 cups

3-1/2 c. water

2 t. salt

2 c. red rice, rinsed well and drained

Combine water, salt and rice in large saucepan. Bring to boil. Stir, reduce heat to low, cover tightly and cook 30 minutes.

Remove from heat. Keep covered for a few minutes, then fluff with spoon/fork. Five minutes are what I did. After fluffing, it looked softer than it textured upon taste. I returned cover for 10 more minutes just to see how it would react to further steaming off the heat.

This is the recipe on the package. It’s always best to try the company’s way first, then you can adjust with either more or less water or shorter or longer cooking times.

For the ingredient amounts that I used according to their recipe it should have yielded six cups. It yielded 7 cups.






 

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© 2018 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. MAKE YOUR DAY - DON'T WAIT FOR SOMEBODY ELSE TO DO IT!

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