I used the Minnesota Winter Chili Recipe from Scott Jurek's Eat and Run. It is packed with a ton of veggies, and it is delicious! It also makes a huge portion so you have enough for this recipe and enough to freeze for another dinner. That being said if you are keen to cut down on prep time - you can use a pre-made chili. I personal love the products from Amy's - they are organic and packed with delicious veggies, and they are both veggie and vegan friendly.
Minnesota Winter Chili
2 tbsp of coconut oil
2 garlic cloves, minced
1 cup of green bell pepper, chopped
1 jalopeno pepper (optional)
1 cup of frozen corn kernels
1 tsp group cumin
1/2 tsp coriander
2 tbsp chili powder
2 tsp of sea salt
1/2 tsp of black powder
1 28-ounce can diced tomatoes
1 15-ounce can tomato puree
1 15-ounc can of kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
21/2 cups water
3x 1inch rectangles of cheddar cheese
6 sheets of phylo dough
3 tbsp of coconut oil
2 tbsp red chili flakes
2 tbsp of cumin
2 tbsp of garlic power
2 handful of raw spinach
- Add oil to a large pot. Saute the raw veggies and spices in the oil over medium heat for 10 minutes. Add all additional ingredients to the pot and simmer over medium-heat, covered, for 50 minutes until the veggies are cooked through.
- Use 1/3 of the chili recipe (or 1 can of prepared chili) and set aside for the tart.
- Layer 3 sheets of phylo, with 2 inches over lapping. Brush with oil. And then sprinkle with spices.
- Layer a second layer of phylo over-top of the first spiced layer, and then cover with spinach and a thin layer of chili.
- Create a thin line of cheddar cheese down one side of the tart, and then slowly and gently roll the tart up into a log. Folding the open end under and tucking everything in.
- Give the log one last brush with oil. It make flake and crack slightly, but that is okay. sprinkle with salt and cumin.
- Bake in the oven at 350 for 30 min.
- Finish with a 5 min Broil. Slice and Serve!
Love your Favourite Darwinian Fail,