Unforgettable Chili

Lisa Karlan from Physicians Committee for Responsible Medicine makes her favorite "Unforgettable Chili" and promises to reveal the secret ingredient that often makes people feel happy – today on #LunchBreakLIVE!!!!! Click here to get the recipe for today: http://bit.ly/2lTAkbi

Posted by Jane Velez-Mitchell on Friday, February 24, 2017

Lisa Karlan from Physicians Committee for Responsible Medicine makes her favorite “Unforgettable Chili” and promises to reveal the secret ingredient that makes people happy – today on #LunchBreakLIVE!!!!!

Unforgettable Chili

2 yellow onions, chopped into 1/4 inch cubes – reserve half for toppings
4 – 5 large garlic cloves, crushed with a garlic press or finely minced
12 oz Beef-less ground “beef” (Trader Joes)
1 jar (26 oz) organic marinara sauce (no salt added) (Trader Joes) or similar product 
1 can (14.5 oz) diced and fire roasted organic tomatoes with organic green chiles (Trader Joes)
1/2 can (2 oz) fire roasted diced green chilis (Trader Joes) or similar product 
2 Tbsp unsweetened cocoa powder – secret ingredient – (Shhhh don’t tell anyone)
1 tsp ground cumin
3 gentle shakes of Chili Lime Seasoning Blend (Trader Joes)
1/2 tsp red chili pepper flakes (can always use more)
Serve chili over a bowl of brown rice or over a baked potato
Suggested toppings: finely chopped onions, chopped fresh parsley & roasted/salted pepitas 

  1. Water sauté onions until translucent and slightly browned
  2. Then add garlic, beefless ground “meat”, marinara sauce, fire roasted tomatoes & diced green chilis.
  3. Season with cumin, chili pepper flakes & chili lime seasoning
  4. Simmer on medium heat for approximately 3-5 minutes 
  5. Top with vegan sour “cream” and add toppings suggested below
  6. Taste to determine need for more spice, and any additional red chili pepper flakes or other peppers of your choosing for heat.

Cashew Sour Cream (vegan)

1 1/2 c raw cashew pieces 
1/2 c unsweetened almond milk (I used Califia Farms)
1/3 c (juice 1 large lemon)
 1 Tbsp unsweetened rice vinegar
1/4 tsp salt

  1. Add the cashews into a dry high power blender and process until it turns to powder.
  2. If using a standard blender, then soak the cashews for about 4 hours, drain and blend to a cream.
  3. Add almond milk, lemon juice and rice vinegar and process until smooth and creamy
  4. Add additional almond milk, if needed to achieve the consistency of “sour cream”

Microgreens Salad

1 bunch or package Microgreens
1 c cherry tomatoes
To taste – Balsamic glaze

  1. Rinse microgreens, drain in a colander and remove excess water with a towel
  2. Dress the salad with halved cherry tomatoes and balsamic glaze