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
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On behalf of all of us here at Our Hen House, thanks!