MFX Ramblings, Namaste Motherfuckers

Vegetarian Chili and other tidbits

Greetings, salutations, or as I used to say back in Ireland, “Howya” (note to wwe creative…notice the complete lack of the word “fella” in the above greeting).

Before I get down to the real meat tofu of todays entry, I was planning on covering topics such as the daily commute or running, both of which have been on my mind lately. However, due to Sgt Josh‘s comment on my last blog expressing interest in some healthy recipes, I have decided those topics can wait and I can share with the world, (or more importantly, the MFX galaxy) my goto for healthy, organic, (vegetarian but feel free to insert the flesh and bones of innocent tortured creatures, no judgment here :-p) practical and inexpensive eating, my take on a classic, the chili.

This recipe was originally given to me from a friend who is even more of an organic freak than me. He’s almost at the “if you don’t grow it, don’t eat it” stage. Which I’m not mocking, I truly admire… I’m just not there yet.

I modified it by adding tofu for the protein and changing the suggested spices to suit my own taste buds.

Anyhow, here are the ingredients that I use… (just letting you know in advance, all ingredients are organic, including spices and seasonings and tofu, so I don’t have to type or copy and paste that word each time)

  • 2 x 28oz cans whole peeled tomatoes in puree (after reading a recent disturbing article on BPA I am currently on the lookout for this in a glass jar rather than in cans)… coarsely chopped
  • 2 large onions (red gives a slightly sweeter taste)… finely chopped
  • 5 or 6 bell peppers (I like to go with 3 green and 3 red/yellow/orange)… cut into about one inch pieces
  • 2 jalapeno peppers (this is the ingredient I have a hardest time finding organic)… finely sliced
  • 2 x 6oz jars of tomato paste
  • 1 and 1/2 cups red kidney beans soaked overnight
  • 2 cups frozen corn
  • 5 garlic cloves
  • spices/seasonings … I personally like curry powder, oregano and basil
  • 14oz package of tofu… (I like extra firm)… drained and diced into half inch cubes
  • 2 tbsp. olive oil

 

 

 

And for storage its best to use vacuum seal ball jars. More about that later.

OK, so there’s the ingredients, they aint gonna cook themselves, so lets get to it.

 

  1. Put a large pot with the olive oil on medium high heat and add in the onions. Cook until the onions are soft, stirring constantly.
  2. Add the tomatoes in with all liquid and bring to a boil.
  3. Add the peppers, along with the beans and bring back to a boil.
  4. Bring the heat down to low, add in the seasonings, spices and tomato paste. If the mixture is to thick add water (I have not encountered this problem myself thus far). Cook for half an hour.
  5. During this time, heat the tofu in a nonstick skillet. No need to go crazy here, just until it starts to brown slightly.
  6. So yeah, back to the pot, once half an hour has passed, add in the garlic. Cover and cook on low heat until the beans are soft.
  7. Add in the corn and the tofu, bring back to a boil.
  8. Once this is done bring back to a simmer. Eat all you desire.

(I omitted step 2.5… when you start opening the cans, the cats will start rubbing up against you under the impression you are going to feed them, regardless of the fact you fed the furry bastards not half an hour ago!…. this step only applies if you have cats, and is another reason to look for glass jars rather than BPA filled tin cans)

 

The beauty of this is in about the two hours it takes, you’ve made enough food for another six or seven meals, (more if you like to mix it up with rice when you are having it again.

So, for storage…

  • Start jarring the remainders, leaving about half an inch head space from the lid of the jar.
  • Cover the jars with a few towels overnight. They should be sealed by morning.
  • Check the button on the lid to see if they are sealed, any that aren’t, use first. (Again I have not yet encountered this problem myself)
  • Store in a cool dark place. Should be good for at least two weeks (without the tofu, should be good for months).

 

 

 

The last time I made this, I measured out 17 cups in total, so doing the match, and considering one cup to be a serving, I leave you with the all important nutrient info for a cup of the end product…

Nutrition Facts
Serving size 1 cupServings 17.0
Amount Per Serving
calories 120
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 186 mg 8 %
Potassium 105 mg 3 %
Total Carbohydrate 21 g 7 %
Dietary Fiber 5 g 20 %
Sugars 10 g
Protein 7 g 14 %
Vitamin A 25 %
Vitamin C 105 %
Calcium 5 %
Iron 12 %

 

 

 

 

And so there you have it lads (and lasses). Please note if some of you are alarmed by the amount of sugar, remember this is all natural sugar from the vegetables themselves, much easier for your body to digest and absorb than that processed shite that’s in everything these days.

Again the huge advantages of this recipe is that it is an amazing cost efficient use of organic ingredients (to quote the hilarious Jim Gaffigan, “I didn’t know organic was a grocery term meaning twice as expensive!” )

It is also labor efficient as you make enough in an hour and a half for up to two weeks or longer.

 

And finally… its pretty straightforward. I’m not gonna lie folks… I’m a fucking retard in the kitchen. I left it later in life than I should have to take an interest in such things, and therefore lack the confidence of doing in the most basic tasks without the overbearing feeling that I’m fucking something up. If this recipe is laid out so step by step that its almost to the point of being condescending, I apologize, but that’s how I need it for myself! And trust me, if I can make this, anyone can.

Enjoy, and please let me know how it turns out if any of you decide to try it.


 

 

As for future topics, as I mentioned I plan on covering the daily commute and running in the near future. I would love to include input from the MFX galaxy on these subjects, so any opinions please message me on the MFX boards.

 

I will also include my kids chocolate chip cupcake recipe, a comparison of P90X vs Insanity, also yoga class vs DDP yoga (whenever I finally get my hands on it), a variety of meditation techniques, some alarming observations in green washing and other dirt on the fine upstanding corporations of the world.

 

OH… and keep your eyes open for a competition. I want new blender recipes and you want MFX merchandise right? I think I can work out the logistics on how to get such a prize to the winner.


 

Right now I’m going to catch up on my fellow bloggers,  I understand Sgt Josh is reviewing a Robin Williams movie this time around, Tezmission Black has more anime covered, Adam Wrong reveals another step of his first journey to the UK voting polls (which Im really curious about), Duckman covers the greatest biggest wrestling show of the year and Cory has the first video blog up. So I’m gonna heat me up a jar of the chili I made earlier in the week and settle in for some reading (and viewing).

 

Don’t forget to follow me on… well I deleted my Facebook account, so no point following me there… hmmm… I’ve never actually had a twitter account. Umm… I have an Xbox 360 gamer tag if you want to play WWE2k14 or civilization or some of the Lego games 🙂

 

Until then… chili out and

Namaste motherfuckers 🙂

  • Mark Crocker

    Looking forward to your opinion on DDP Yoga. Also, have you tried to modify this for a crockpot? I like to dump everything in the pot once you’ve prepped it and let it sit for about 8 hours on low.

    • dq

      Thanks for reading and commenting, Mark, much appreciated. I have to admit, I have never used a crockpot in my life. Folks tell me all the time how practical they are and that I should get one, but for someone who’s leaving the house around 5:30 am each morning and not really looking to do a bunch of prep work that early, I just don’t see it as being useful for me.
      However, from what I’ve heard about them, I see no reason why this recipe wouldn’t work in one. Whether it makes a difference if you dump in all of the ingredients at once for convenience or do them in the same stages as above, I cant say for sure.
      As I make more posts it will become clear that the point of this blog is not that I am an expert of healthy living, but the experience and journey of an ignoramus trying to get there, illustrating that its possible for anyone.
      With everything I’ve heard about DDP yoga, I cant wait to try it. Not sure how soon that will be, so in the meantime, since yoga is such a huge part of my life, I will probably make other posts about the different types and aspects of yoga I’ve encountered, mostly in classrooms, but also including the really intense yoga disc from P90X.