I felt like a genius this weekend when one recipe was suitable for both ends of the spectrum. A low sodium, vegan and nutritarian dish for me and a tasty option for the carnivores in my house. A few simple tricks and everyone was happy.
Start off the recipe then add two things and you can avoid making two different meals for the whole gang!
White Bean Chili
2 onion, chopped and sautéed
1 green pepper chopped
2-4 cloves of garlic
2 teaspoons ground cumin
1.5 teaspoon dried oregano
1 tablespoon chili powder
1 can diced green chillies – mild
5 cans navy beans, rinsed and drained
1 can navy beans and liquid puréed in the blender
2-4 cups low sodium broth or water with a no salt veggie bouillon cube – start with two cups and add more liquid if it dries up and needs to simmer a little longer..
To the sautéed onion add your chopped green pepper and sauté it a bit in water. When the pepper starts getting soft add the garlic and let it cook for a minute or two.
Dump everything else into the pot and let it come to a boil. Simmer until the beans get a bit soft.
Carnivore Modifications – 1 store-bought roasted chicken
Once the chili is ready, set some aside for the vegans/nutritarians to eat. Take all the meat off the chicken and shred it finely. Add it to the remaining chili and if necessary adjust the water and add salt. Simmer and serve.