This recipe was made as a taco filling but my boys love it as just a bowl of chili. It works for burritos, in a taco salad, or just as a dip for tortilla chips. It has lentils, kidney, pinto and black beans. It has a very meaty texture so perfect for those who like meat substitutes or for meat eaters- they won’t notice the lack of meat. It is flavorful and filling.
Let’s get cooking! Cook 3 cups of lentils and drain. While your lentils are draining you can get started with the rest of ingredients.
1 tbsp olive oil
1 medium yellow onion diced
2 tbsp minced garlic
Get the above cooking while your lentils are draining. When the onions have softened a bit you can add the lentils back in and the following ingredients:
4 cans organic tri-bean mix (kidney, pinto and black beans in one can- found at Walmart)
1 can red enchilada sauce
1 can salt free Rotels diced tomatoes and green chilis
1 package of Simply Organic Mild Taco Simmering Sauce (found at Raley’s)
1 package of taco season mix (from Trader Joes)
1 tsp salt
Mix it all together and simmer for about 30 minutes- if it is too thick you can add 1/2 cup of water. Serve as you wish- in a bowl, in a tortilla, or over a taco salad.
Recipes by Raw Chef Debra Garner
To learn more about the raw food/plant-based diet and Debra’s services please visit her website.
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