What do you have in common with Paul McCartney and Al Gore?

Well, aside from a love of the White Album and a tendency to take a liiiiiiitle too much credit for inventing the internets, you could also share a very special tradition found in the McCartney and Gore households – Meatless Mondays. This quickly spreading trend is a great way to help the environment (beef consumption is responsible for about a fifth of global greenhouse gasses emissions) and, if you’re not eating organic, grassfed, hormone and antibiotic free beef, you’re better off without it.

Join me as MMMunchonthis.com becomes part of the Meatless Monday crusade (I didn’t call it a Moo-vement. You’re welcome.). This is your chance to play smug, hipster with a conscience for a day and help maximize the impact of your decision by encouraging your friends family and neighbors to try too. And as an added encouragement, I’ll even throw in this delish meat-free chili recipe from Meatless Monday’s own Chef Ian.


Chef Ian’s Macho Monday Chili!

Prep time: 10 minutes

Cook time: 90 minutes

Serves: 4

1 medium Spanish onion, diced

2 medium red bell peppers, diced

1 medium green bell pepper, diced

1/2 cup garlic, chopped

2 tbs chili powder

1 tbs paprika

1/2 tsp crushed red pepper

1/2 cup olive oil

8 cups cold water

1 15-ounce can red kidney beans

1 15-ounce can navy beans

1 15-ounce can black beans

7 ounces Goya Recaito (a pre-cooked Spanish spice)


Sauté onion and peppers in olive oil until translucent. Add garlic, chili powder, paprika and crushed red pepper and cook for another minute.

Add sautéed ingredients to a large stockpot. Add cold water and beans. Simmer slowly for 1 1/2hours, then add the recaito. Cook for about 3 more minutes. Adjust the seasoning to your personal taste.

Note: for thicker chili, cook an extra 10-20 minutes, or puree 4 ounces of chili in a blender or food processor, and add back to the chili.

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