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THREE BEAN CAJUN (or curry) CHILI

This recipe uses either Red Ape Cinnamon Mardi Gras Shake™ or Buddha Shake Curry Mix™
Course Main
Cuisine Cajun or Curry
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 -6
Author Mama Nature’s Bar & Grill Recipe Book

Ingredients

  • 2 15 oz. cans kidney beans
  • 2 15 oz. cans black beans
  • 1 15 oz. can navy beans
  • 2 15 oz. cans diced tomatoes
  • 1 8 oz. package of tempeh or meat
  • 3 Tbsp tomato paste
  • 4 garlic cloves
  • 3 bell peppers
  • 2 medium yellow onions
  • 1-2 Tbsp vegetable or olive oil
  • 2-3 TBSP Mardi Gras Shake™
  • Or Buddha Shake Curry Mix™
  • 2 Tbsp Bragg™
  • 3 Tbsp apple cider vinegar
  • Cheese optional- soy or dairy

Instructions

  • Finely chop the garlic, and 1 onion. Dice the remaining onion, tempeh and bell peppers into ¼-inch pieces. In a soup pot, sauté the finely chopped onion and garlic in oil for 5 minutes on medium heat. Add the tempeh (or meat), bell peppers, spices and the remaining onion and sauté for 5 more minutes. Add the remaining ingredients to the pot and add water to achieve desired consistency (I usually start with 2 cups of water). Bring to a near boil, turn down heat and simmer on low for 30 minutes. Turn off heat, cover and let sit for 10 minutes or longer. The longer that you let it simmer, the more the chili will absorb all the awesome flavors. Top with shredded cheese and/or green onions. Serve with fresh bread or tortillas.
  • There are many variations to this recipe. Add or delete what your tastes dictate. You can add corn, elbow macaroni, or a different sampling of spices. Try substituting the Mardi Gras Shake™ with Buddha Shake Curry Mix™ and a shot of red wine.