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In this week’s Flock bonus content, Suzy Amis Cameron walks Mariann through a delicious chili recipe from her book, OMD: Change the World by Changing One Mean a Day. It’s an easy recipe, adapted from a version created by her mother-in-law, that involves tomato soup, plant-based crumbles, and more! They also talk about the value of stocking up on frozen vegetables and beans.
If you make this recipe, post a photo of it on our Facbook page, or tag @ourhenhouse in a photo of it on Instagram.
If you make this recipe, post a photo of it on our Facbook page, or tag @ourhenhouse in a photo of it on Instagram.
Here’s the recipe:
- 6 large white onions, diced.
- 3 packages of Beyond Meat beefy crumbles
- 3 14-oz cans of diced tomatoes
- 3 15-oz cans of kidney beans
- Tomato soup
- Chili powder
- Olive oil (optional)
- Other seasonings to taste.
Use a cast-iron dutch oven, well-seasoned if you can get one. Saute the onions until they get soft, and then add everything else in.
Pre-heat oven to 350 degrees. If you have a convection fan in the over, turn it on and leave it uncovered.
Put the dutch oven in your oven and let it sit for about 3-4 hours
Pre-heat oven to 350 degrees. If you have a convection fan in the over, turn it on and leave it uncovered.
Put the dutch oven in your oven and let it sit for about 3-4 hours
Leave us your thoughts on this clip, and anything else you’d like to see as bonus content, on the Flock Facebook Page!
On behalf of all of us here at Our Hen House, thanks!
