Baby Boomer Queen’s Heart Healthy 7 Bean Mediterranean Style Chili

This is my Fabulous Quick and Easy 7 Bean Vegetable or Vegan Chili Recipe

OK, Baby Boomers, It is time for me to “SPILL THE BEANS” and give you my 7 Bean Chili Recipe. It is that time of the year when Chili tastes especially good. Granted there are a million chili recipes out there. But not everyone has a chili recipe as good as this recipe, vegetarian style.. Enjoy…

Ingredient’s:
Use ORGANIC when possible with your chili recipe!

• 2 tablespoon virgin olive oil

• 1/2 to 1 medium onion, chopped

• 2 bay leaves

• 2 tablespoons of parsley

• 1 teaspoon ground cumin

• 1 tablespoons dried oregano

• 1 tablespoon sea salt (I do not use with salt, I use garlic power instead)

• 1/2 teaspoon garlic power

• 2 stalks celery, chopped finely (no the ends)

• 1 green bell peppers, chopped

• Optional…2 jalapeno peppers, with out seeds, chopped

• 3 cloves garlic, chopped

• 2 (4 ounce) cans chopped green chile peppers, drained

• 3 (28 ounce) cans whole peeled tomatoes, crushed~OR~ 2 pounds of blanched, peeled Roma tomatoes

• 1/4 cup chili powder

• 1 tablespoon fresh ground black pepper or 1/2 tablespoon red pepper if you like it HOT (or both)

AND MY SECRET INGREDIENT for My CHILI RECIPE:

• 1 level teaspoon of coco power

Note: Season to your likes or dislikes. I have only given you a rule of thumb for the ingredients…personally, I don’t use measurements, I have been cooking too long for that…a pinch of this, a shake of that, a palm of this…makes less mess and things to wash up .

• 1 (15 ounce) can dark red kidney beans, drained

• 1 (15 ounce) can garbanzo beans, drained

• 1 (15 ounce) can black beans

• 1 (15 ounce) can of light red kidney beans ~OR~ 1 (15 ounce) navy beans

• 1 (15 ounce) can pinto beans, drained

• 1 (15 ounce) can black eyed peas

• 1 (15 ounce) can pigeon peas or fava’s

(I save the liquid off the beans in case I need to add more liquid)

DIRECTIONS:

1. Heat the olive oil in a large pot over medium heat.
2. Stir in the onion, sauté onions until they are translucent, and season with bay leaves, cumin, oregano, and salt.
3. Then mix in the celery, green bell peppers, optional jalapeno peppers, garlic, and green chile peppers.
4. When vegetables are heated through, you can now add cooked meat or substitutes to this recipe. Reduce heat to low or simmer, cover pot, and simmer 5 minutes.
5. Mix the tomatoes into the pot.
6. Season chili with chili powder and pepper. Make your spicy chili the way that you like it.
7. Stir in all of the chili beans.
8. Bring to a boil, reduce heat to low, and simmer 45 minutes. I like to cook mine for at least 2 hours on low or simmer. Watch to make sure they do not go dry, gently stirring.

This can be cooked in your crock pot as well. Just cook and drain the meat or like meat products first and add at least 15oz of bean juices
Serving Note:

Serve in heated bowls, topped with chopped onions, sour cream, sharp Cheddar cheese (or your favorite), chopped chives.

Serve with Lime wedges, gives the chili a great Mexican edge

Serve with the corn tortilla of your choice since this isn’t the prettiest chili, you might want to serve with colors chips making a good presentation.

Always serve with love, a smile and of course hot sauce.

Options:

1 (15 ounce) can or frozen whole kernel corn. Stir in the corn, and continue cooking 5-10 minutes before serving.

I also like one large carrot, cubed small

This can also be made with ground or cubed turkey, chopped up soy bean burgers, cubed chicken, or any type of beef. Cook until all pink is gone and then drain.

Personally, I prefer the Veggie way!

This Chili can be served over rice. I prefer yellow rice.

Instead of bean juice or water use 12 0z can of beer and make Beer Chili

Left overs:

Chili is always better then next day…this recipe is not any different!

Add more tomato sauce and then add cooked shells, elbow or bow tie macaroni with 1 cup of frozen corn or a 15 oz can of corn. Make a great Houdini (fast and magical) stew served with rice.
And if you are tired of it…put it in your food processor and make bean dip. This can be frozen and is a quick fix for when friends come over expectantly or game days!

This left over makes good bean burritos, tostadas and nachos.

Good Chili Bean Facts:

Nutritionally: Beans have a good amount of vitamins A & C and are low in calories.
Beans, Peas, and Lentils (we’re talking fresh, frozen and dried varieties of beans and peas here) contain pentakisphosphate which helps inhibit cancer cells from growing.

Legumes and Beans (red beans and garbanzo beans in particular) are also are good source of fiber, phytochemicals and flavanols which help fight cancer.

Beans are a great meat substitute

Bad Bean Facts:

Beans have been know to give flatulence.

I hope you will look for more of The Baby Boomer Queen’s Recipes on BBAC. And I will have some Great Secret Recipes from your Favorite Restaurants, as well.

Sign up for my mailing list and you will get them automatically!

Bon Appetit
~The Baby Boomer Queen~

Here is some really cool kitchen gadgets and cookbooks…take a look…

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