chili bowl

More satisfying than a sandwich, hearty chili fills the belly and keeps hunger away for hours. Cook a batch without meat and store single servings in the freezer.

1/3 cup olive oil

2 bay leaves
2 teaspoons cumin seeds
2 carrots, chopped
1 jalapeño chopped
1 red onion, chopped

15 ounces extra firm organic tofu, rinsed, drained, and crumbled (optional)

3 15-ounce cans of beans (black, kidney, pinto, white northern)
1 cup of frozen corn

1 teaspoon chile powder
1 teaspoon ground cumin
1 tablespoon oregano
1 teaspoon pepper
1 teaspoon salt (optional)
8 ounces salsa (Trader Joe’s Chipotle Salsa)
3 cups of vegetable soup stock or water
1/4 cup organic miso mild sodium

1/2 bunch of chopped coriander or parsley

Rinse the beans carefully to remove the liquid from the can, and continue to rinse until the bubbles from the can juice disappear. Drain the beans in a colander.

Heat a 4-quart sauce pan set to medium-high heat. Add the olive oil and one piece of chopped onion. When the onion piece sizzles, add the bay leaves, carrots, cumin seeds, jalapeño and chopped onion. Sauté until golden brown. Add the beans, corn, salsa, spices, crumbled tofu,
soup stock or water and miso. Stir until well combined.

Lower the heat and cover the pan. Cook for one hour on low heat with the lid on. Stir from time
to time. Remove the lid and cook for one hour with the lid off, stirring frequently. Add the chopped coriander or parsley.

Serve with cornbread and a green salad.

Let the chili cool. Place in pint or quart-sized containers and store in the refrigerator
for at least 12 hours before serving.