EAT

True Budget Wisers appreciate a meal that not only costs them very little, but is rich in good-for-you-nutrients at the same time. I've created a vegetarian chili that boots the traditional beef version to the curb, replacing it with the yummiest Chili ever. The key was the ingredients used to replace the ground beef and my newly found love for Azuki Beans did just that. Step aside expensive and environmentally taxing Mr.Cow, we won't be need'n you!

Budget Wise Vegan Chili

11/2 cups cooked Azuki Beans
2 cups cooked brown rice
2 large can of sodium reduced tomatoes
1 large can sliced, stewed tomatoes squished with hands
2 cups prepared organic veggie boullion
3 cloves fresh garlic, finely diced
1/2 large daikon diced (large white carrot looking radish found in produce aisle alongside other oriental veggies like bok choy etc.)
1/2 sweet onion diced
3 large carrots, diced
4 large stalkes of celery diced
3 tsp dried oregano
3 tsp dried basil
2 tbsp garlic powder
group pepper
fine sea salt
fresh cilantro, chopped

Prepare mirapois (celery, carrots, onions) by sauteing in tbsp safflower oil till tender. Add garlic and daikon and saute for five more minutes.
Add tomatoes, prepared boullion, azuki beans, rice and all dried herbs. Cook for 15 minutes, stirring occasionally on MEDIUM heat.
Add remaining salt, pepper and fresh chopped cilantro and simmer for 15 more minutes on LOW heat and no longer. Take off heat (so as not to kill the fresh cilantro).
Serve with another pinch of fresh cilantro and some meltable vegan cheese! Yummm!