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Vegetables
Broccoli
Chili Pepper
250g broccoli
1 tsp salt
2 tsp oil
Sauce:
4
red chilies, chopped and seeds removed
3 cloves garlic, minced
3 tbs soy sauce
1½ tsp sugar
2 tsp sesame oil
How to cook:
1.
Mix well the sauce ingredients. Set aside.
2.
Boil broccoli and add 1 tsp salt and 1 tsp oil.
3.
Put the cooked broccoli on a plate then pour the mixed sauce
on top of it.
Vegetable Chili With Beans
3 cups dry small red beans or pinto beans
2 tbs olive oil
1 large onion sliced thinly
4 cloves of garlic minced well
1 bell pepper, coarsely chopped
½ cup red unpeeled diced potatoes
1 can diced tomatoes, undrained
1 tsp chili powder (use more if you wish)
½ tsp cumin
½ cup uncooked brown rice (may use white if you wish)
5 cups water or vegetable broth
salt and pepper to taste
grated cheese for garnish
How to cook:
1.
Cook
beans according to package directions, until tender. Drain. Put
beans in slow cooker.
2.
In
a large skillet over medium-high heat, heat oil or a small amount of
liquid; saute onion and garlic until soft, about 3 to 5 minutes.
3.
Add
bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin.
Continue cooking, stirring frequently for 3 minutes; transfer to
slow cooker.
4.
Add
rice and water or broth; cover and cook on LOW for 5 to 7 hours or
until chili is thick and rice and beans are tender.
5.
Season
to taste with salt and pepper. Garnish with shredded cheese if
desired.
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