1. In a nonstick pan, stir-fry onions, celery, jalapeño, and garlic in a small amount of water until cooked.
2. Add remaining ingredients except cilantro. Bring to a boil, then reduce heat and simmer, covered, approximately 1 hour, stirring frequently.
3. Add cilantro or parsley just before serving. Fill your bowl with greens and then add the chili or serve with a big green salad on the side.
Source of Recipe – Adapted from Prevent and Reverse Heart Disease Book by Dr. Caldwell Esselstyn Jr., M.D.
|1 large yellow onion, chopped (1 cup)|
|2 ribs celery, chopped (½ cup)|
|1 jalapeño pepper, seeded and chopped|
|1 tablespoon minced garlic|
|1 14.5-ounce can low-sodium diced tomatoes|
|1 15-ounce can black beans, drained and rinsed|
|1 15-ounce can kidney beans drained and rinsed|
|1 25.5-ounce jar oil-free spaghetti sauce|
|1 cup water|
|¾ cup brown rice, uncooked|
|1 tablespoon chili powder|
|1 table spoon chopped cilantro or parsley|
|1 tea spoon of mince garlic|
|1/2 teaspoon of salt (optional)|