DAY 2: Veggie Chili, Corn Cakes & Carrot Sticks

Veggie Chili

  • 1 yellow onion, chopped

  • 1 Tbsp oil

  • 1 pkg Beyond Beef Crumbles

  • 1 ½ cups boiling water

  • 3 cloves garlic, minced

  • 1-15 oz can black beans, not drained

  • 1-14.5 oz can Fire-Roasted Tomatoes

  • 1 jalapeño, diced, seeds & veins removed

  • 2 tsp ground cumin

  • 1 tsp chili powder

  • 1 cup frozen corn

  • 1½ tsp veggie broth powder

  • 1 tsp Yakima Smoked Salt

  • ¼ cup sliced black olives

  • 1 green onion, sliced

  • Cheddar cheese, grated 

Instructions

Sauté yellow onion in oil until tender. Add remaining ingredients except green onion, cheese and black olives and simmer 10 minutes. Set aside ½ recipe for Chili con Queso Casser-Olé. Garnish remaining chili with green onion, cheese and olives.

Corn Cakes

  • 2 Tbsp oil

  • 2/3 cup cornmeal

  • 1 ½ tsp baking powder

  • pinch of sea salt

  • ¼ cup milk

  • 1 egg

  • Butter & honey

Instructions

Mix cornmeal, baking powder, salt, milk and egg together. Spoon into an oiled skillet to make 3-4″ circles. Cook until golden brown. Flip over and cook until golden brown and cooked through. Serve with butter and honey. As a side dish, use 2 carrots, peeled and cut into sticks.

Save for later: ½ recipe Veggie Chili, ½ cup black olives, 5 green onions for Quinoa Tabouli and Chili con Queso Casser-Olé.