Pace Setter : March 2018

Runners Kitchen

with Dick Vincent

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I was asked about a favorite food of mine that I could share with other runners.  Don’t panic folks! This isn’t my personal recipe.  For years a small group of tight knit friends have been doing night runs, hikes, and treks on or around the full moon. Afterwards we would come back to my house to crash (body’s strewn around my hut) after treks that sometimes take up to 10 hours.  Long time friend, Joe Brown, will always bring a large pot of his home made vegetarian chili. Joe isn’t a vegetarian himself but this chili is great and having no meat or dairy, all of the usually suspects can dig in for a meal refuels their depleted stores and takes great. Add a little rice as a side dish (or meat for the carnivores) and you will be replete with carbs and protein. 
Below is Joe’s recipe and preparation instructions but to tell you the truth, when I make it I sauté the garlic and onions and then throw all the other ingredients into a crock pot. When I return from whatever venture I am on, the “feedbag is ready for feasting.”  Keep in mind that you can heat this and put it in a thermos so it is ready for you at the end or during an outing.  Eating carbs/protein within an hour of a workout will enhance the absorption rate so taking it with you is perfect.  Since many of my workouts end at my home, my crockpot works great for me. 
One last note: Don’t be afraid to alter the recipe to taste.  Less or more of the spicy stuff, add meat if you so desire.  
Enjoy! 
Dick Vincent
 

Ingredients

1 tablespoon of olive oil

½ medium size onion

2 bay leaves

1 tablespoon salt

1 tablespoon ground cumin

2 tablespoons dried oregano

2 celery stalks (chopped)

2 green bell peppers

2 jalapeño peppers (chopped)

3 cloves garlic (chopped)

2 four ounce cans chopped green chili peppers (drained)

3 cans (28 ounce) whole peeled tomatoes crushed

¼ cup chili powder

1 tablespoon ground black pepper

1 can (15 ounce) kidney beans (drained)

1 can (15 ounce) garbanzo beans (drained)

1 can (15 ounce) black beans (drained)

1 can (15 ounce) whole kernel corn (drained)

Preparation

Heat olive oil in large pot over med heat, stir in onions and season with bay leaves, cumin , oregano, and salt

Cook and stir until onion is tender then mix in celery, green bell peppers, jalapeño peppers, garlic, and green chili peppers.  When vegetables are heated through reduce heat and simmer 5 minutes.

NEXT: Mix the tomatoes into the pot. Season the chili with chili powder and pepper.  Stir in the kidney beans,  garbanzo beans and black beans. Bring to a boil, reduce to low heat and simmer for 45 minutes.  Stir in corn and continue cooking for 5 minutes before serving.