Heat oil in large saucepan over medium-high
heat. Add onion, bell peppers, celery, jalapeño
and garlic; cook and stir 7 minutes or until
vegetables are softened.
Add broth, tomatoes, rice, beans, oregano, chili
powder, salt, black pepper and cumin; bring to
a boil over high heat. Reduce heat to medium;
cover and cook 15 minutes or until vegetables
are tender. Stir in juice pulp. Cook, uncovered,
10 minutes or until thickened.
Ladle chili into bowls; top each serving
with cheese.
Vegetarian Chili with Brown Rice
Makes 6 servings
1 tablespoon canola oil
1 onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 stalk celery, diced
1 jalapeño pepper, minced
1 clove garlic, minced
2 cups vegetable broth
1 can (about 14 ounces) diced tomatoes
1 cup cooked brown rice
1 cup canned pinto beans, rinsed and
drained
½ teaspoon dried oregano
½ teaspoon chipotle chili powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
1 cup pulp from Carrot Cuke Parsnip
Shredded Cheddar cheese
NOTE: Use the leftover pulp from this juice to
make Vegetarian Chili with Brown Rice . Juice
the cucumber, parsnips and carrots rst and
measure 1 cup pulp for the chili before juicing
the lemon. For pulp with a better consistency,
peel the parsnips and carrots before juicing
them, if desired.
Carrot Cuke Parsnip Juice
Makes 2 servings
½ cucumber
1 lemon, peeled
2 parsnips, ends trimmed
2 carrots, ends trimmed
Juice ingredients together. Stir; serve
immediately.
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