Chef Ian’s Macho Monday Chili
Meatless Monday’s own chef, Ian Russo, aims to create cuisine that is both delicious and healthy. He brings this experience to the Meatless Monday campaign, helping to raise awareness of how healthy food choices can contribute to an overall healthier lifestyle. Below you will find his favorite meatless chili recipe; Macho Monday Chili will leave you
deliciously filled and satisfied- you won’t even miss the meat! Macho Monday Chili
- Black Beans 15 ounces
- Medium green bell pepper, diced 1 each
- Goya Recaito 7 ounces
- Garlic, chopped 1/2 cups
- Medium spanish onion, diced 1 each
- Medium red bell peppers, diced 2 each
- Chili Powder 2 tablespoons
- Water 8 cups
- Crushed Red Pepper 1/2 teaspoon
- Red Kidney Beans 15 ounces
- Paprika 1 tablespoon
- Olive Oil 1/2 cup
- Navy Beans, Uncooked 15 ounces
Adults: Sauté onion and peppers in olive oil until translucent. Add garlic, chili powder, paprika and crushed red pepper and cook for another minute.
Add sautéed ingredients to a large stockpot. Add cold water and beans.
Simmer slowly for 1 1/2hours, then add the recaito. Cook for about 3 more minutes. Adjust the seasoning to your personal taste
Note: for thicker chili, cook an extra 10-20 minutes, or puree 4 ounces of chili in a blender or food processor, and add back to the chili.
Together: • Add 2 tsp to make chili extra spicy
Together: • Add 3 tsp to make chili red hot spicy
Together: Ian’s Quick Tip
To make spicier chili, add Tabasco sauce:
• Add 1 tsp to make chili spicy
About this Recipe
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 1h 30m
Meatless Monday Organization
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!