This is fat free, vegan, cheap and easy!! Though it DOES take a while and it looks like a long list of stuff. These spices are proly on hand in most vegan kitchens and to save a buck i buy the canned tomatoes with the chilies already in them. Not sure if it is actually cheaper...but it works :)
This makes a TON of the stuff....but it is sooooooo good, you'll be eating lots of it ;)
Don't let the time and list fool you like i did for a long time. THIS IS SO WORTH IT!!!
I would include pics, but black bean chili is not very photogenic and doesn't look pretty.
If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.
Preparation Time: 10 minutes
Cooking Time: 4 hours
2 cups dried red kidney beans (i used black beans...i LIVE by black beans!!)
5 cups water
1 chopped onion
1 chopped green bell pepper
2 chopped celery stalks
2 teaspoons bottled, minced garlic
1 7-ounce can chopped green chilies
1 28-ounce can chopped tomatoes
1 cup tomato sauce
1 tablespoon chili powder
1 tablespoon ground oregano
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
1 bunch chopped green onions
1/2 cup chopped cilantro
2 teaspoons lime juice
Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
Serve over rice. Make extra for next day's breakfast.
The meal plan on there actually has quite a few tasty sounding ideas i have been meaning to explore too. Arranged by meal and a little easier to browse the menus then Fat Free Vegan, but not NEARLY as many recipes on the McDougall site.