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!
Prep time: 10 minutes Cook time: 90 minutes Serves: 4
- 1 medium Spanish onion, diced
- 2 medium red bell peppers, diced
- 1 medium green bell pepper, diced
- 1/2 cup garlic, chopped
- 2 tbs chili powder
- 1 tbs paprika
- 1/2 tsp crushed red pepper
- 1/2 tablespoon olive oil
- 8 cups cold water
- 1 15-ounce can red kidney beans
- 1 15-ounce can navy beans
- 1 15-ounce can black beans
- 7 ounces Goya Recaito (a pre-cooked Spanish spice)
Saute onion and peppers in olive oil until translucent. Add garlic, chili powder, paprika and crushed red pepper and cook for another minute.
Add sautèed 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.
Ian’s Quick Tip
To make spicier chili, add Tabasco sauce: Add 1 tsp to make chili spicy Add 2 tsp to make chili extra spicy Add 3 tsp to make chili red hot spicy.