![\"48\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/08\/48.jpg\")
<\/a><\/p>\nOkra Green Chili<\/strong><\/p>\n Last Sunday I realized that there were lots of green vegetables in my fridge.<\/p>\n <\/p>\n That made me happy and also gave me an inspiration to make a “green” dish with them.<\/p>\n I had beautiful okra and green peppers I had gotten from the farmers market the day before and I also had some tomatillos from making corn\/black bean salad for the potluck lunch we had at work the previous week.<\/p>\n I had several ideas but I thought chili would be perfect because I could have a big batch so that I wouldn’t have to cook after work this busy week.<\/p>\n This was my first time to add okra to chili, but I absolutely loved it!!<\/p>\n This is a vegan chili so there is no meat in it, but the okra gives such a unique and interesting texture and I didn’t miss meat at all!<\/p>\n canola oil 1. Sautee garlic and onion in oil. \u30aa\u30af\u30e9\u5165\u308a\u30b0\u30ea\u30fc\u30f3\u30c1\u30ea<\/strong><\/p>\n \u51b7\u8535\u5eab\u3092\u306e\u305e\u304f\u3068\u3001\u7dd1\u306e\u3082\u306e\u304c\u3044\u3063\u3071\u3044\uff01<\/p>\n \u7dd1\u8272\u306e\u30c8\u30de\u30c8\u307f\u305f\u3044\u306a\u30c8\u30de\u30c6\u30a4\u30fc\u30e8\u3082\u3042\u308b\u3057\u3001\u30d5\u30a1\u30fc\u30de\u30fc\u30ba\u30de\u30fc\u30b1\u30c3\u30c8\u3067\u898b\u3064\u3051\u305f\u65b0\u9bae\u30aa\u30af\u30e9\u3082\u30b0\u30ea\u30fc\u30f3\u30da\u30c3\u30d1\u30fc\u3042\u308b\u3057\u3001<\/p>\n \u4f55\u304b\u7dd1\u306e\u3082\u306e\u3092\u4f5c\u308a\u305f\u3044\uff01\u3068\u3044\u3046\u601d\u3044\u3067\u51fa\u6765\u305f\u306e\u304c\u30b3\u30ec\uff01<\/p>\n \u30c1\u30ea\u30b3\u30f3\u30ab\u30fc\u30f3\u306e\u7dd1\u7248\u3067\u3059\u3002<\/p>\n \u30c1\u30ea\u30b3\u30f3\u30ab\u30fc\u30f3\u3068\u547c\u3076\u306e\u306b\u8e8a\u8e87\u3057\u305f\u306e\u306f\u3001\u305d\u306e\u307e\u307e\u306e\u610f\u5473\u3060\u3068\u8089\u5165\u308a\u3001\u3068\u306a\u308b\u306e\u3067\u3002\u3002\u3002<\/p>\n \u5927\u597d\u304d\u306a\u30aa\u30af\u30e9\u304c\u5165\u3063\u3066\u3068\uff5e\u3063\u3066\u3082\u6e80\u8db3\u306a\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u30aa\u30af\u30e9\u306f\u666e\u6bb5\u306f\u5acc\u304c\u308b\u30c6\u30ea\u30fc\u3082\u7f8e\u5473\u3057\u3044\u3001\u3068\u98df\u3079\u3066\u304f\u308c\u307e\u3057\u305f\u3002<\/p>\n \u30e9\u30f3\u30c1\u306b\u98df\u3079\u305f\u5f8c\u3001\u5915\u98df\u306b\u3082\u307e\u305f\u98df\u3079\u305f\u3044\u3001\u3068\u8a00\u3063\u3066\u304f\u308c\u308b\u306e\u306f\u307b\u3081\u8a00\u8449\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Okra Green Chili Last Sunday I realized that there were lots of green vegetables in my fridge.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,12,28,29],"tags":[],"class_list":["post-33231","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33231"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33231\/revisions"}],"predecessor-version":[{"id":33262,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33231\/revisions\/33262"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 cloves garlic, chopped
\n2 onions, chopped
\n1 green pepper, chopped
\n1 cup chopped fresh okra
\n1\/2 can great northern beans, drained
\n4~5 tomatillos, chopped
\n5~8 slices pickled jalapeno from jar, chopped
\nwater
\n2 vegetable base cubes
\n2 teaspoons cumin
\ndry oregano
\n1 tablespoon sugar
\nsalt and pepper
\nsour cream (optional)
\nchili powder
\nchopped cilantro<\/p>\n
\n2. Add green pepper and okra and continue to cook.
\n3. Add beans, tomatillos, and jalapeno. Add water to just cover the vegetables and beans. Boil and then turn to a low heat.
\n4. Add vegetable base cubes, cumin, oregano, and sugar. Salt and pepper.
\n5. Serve with sour cream (optional) and cilantro. Sprinkle chili powder.<\/p><\/div>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"