{"id":2227,"date":"2019-09-07T13:38:10","date_gmt":"2019-09-07T05:38:10","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=2227"},"modified":"2019-09-07T13:38:12","modified_gmt":"2019-09-07T05:38:12","slug":"vegan-chili-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2019\/09\/vegan-chili-recipe\/","title":{"rendered":"Vegan Chili Recipe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">My vegan daughter discovered she liked vegan chili while eating at the <a href=\"https:\/\/www.palms.com\/eat-and-drink\/ayce-buffet\">A.Y.C.E. buffet<\/a> in Vegas &#8211; and she asked me to make her some at home.  I went with <a href=\"https:\/\/www.epicurious.com\/recipes\/food\/views\/vegan-chili-51216410\">this recipe<\/a> because it had fairly good reviews and it seemed easy and flexible enough to make.  I did make a couple of changes from the original, but my daughter loved the results and has kept bugging me to make it again.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Tbsp. oil<\/li><li>1 yellow onion, chopped<\/li><li>1 large carrot, shredded<\/li><li>3 garlic cloves, minced<\/li><li>1\/2 cup rice or bulgur, rinsed<\/li><li>2 Tbsp. chili powder<\/li><li>1 Tbsp. ground cumin<\/li><li>1 14.5 oz can diced tomatoes<\/li><li>1 14.5 oz tomato puree<\/li><li>1 15 oz can kidney beans, drained and rinsed<\/li><li>1 15 oz can black beans, drained and rinsed<\/li><li>1 1\/2 tsp kosher salt.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat oil in a large cooking pot over medium-high heat.  Add the onions and carrots and  saut\u00e9, stirring often, until the onion is translucent, about 5 minutes.  Add the garlic and saut\u00e9 for another minute.  Stir in the rice or bulgur, chili powder and ground cumin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the tomatoes and beans and stir well.  Bring to a boil, then reduce the heat to low, cover and simmer, stirring occasionally for about an hour, or until the beans are tender.  Season and serve.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>My vegan daughter discovered she liked vegan chili while eating at the A.Y.C.E. buffet in Vegas &#8211; and she asked me to make her some at home. I went with this recipe because it had fairly good reviews and it seemed easy and flexible enough to make. I did make a couple of changes from [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[465,399],"class_list":["post-2227","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chili","tag-vegan","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=2227"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2227\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=2227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=2227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=2227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}