Entourage Enters Final Season: Johnny Drama Makes Chili. Sustainable, Yes!

By on July 25, 2011

The Eco-Friendly Entourage

by Nkiruka Umegbolu

The final season of the popular, HBO series “Entourage” began this week. Thousands and thousands of viewers will be tuned for each episode of the show’s eighth season.

 

Adrian Grenier and Emmanuelle Chriqui are two members of the “Entourage” cast who maintain an eco-friendly diet. According to Adrian Grenier, “food tastes better when you’re paying attention” to what you eat.

 

He highlights the importance of selecting, preparing, and cooking food.  Meanwhile Grenier’s co-star Emmanuelle Chriqui is known for experimenting with gluten-free and organic food items and promoting an eco-conscious lifestyle. Join the healthy dieting entourage by
trying out the recipe below!

 

All the Entourage gang loves Johnny Drama’s chili.    So will you.

 

Johnny Drama’s Sustainable Chili

makes 8-10 servings

Choose organic vegetables.  Stir from time to time,  keep the heat low, and add more beer as needed to maintain proper chili texture.  Serve with Dos Equis beers all around and fresh corn tortillas.

2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

2 carrots, sliced into thin coins

1 large green bell pepper, coarsely chopped

1 large orange bell pepper, coarsely chopped

2 each: small zucchini and small yellow
squash, cut into 1/2-inch dice

1 can (28 ounces) crushed tomatoes

2 cans (15 1/2 ounces each) dark red kidney
beans, drained and rinsed

1 cup frozen corn

6 ounces tomato paste

1 can (4 ounces) chopped green chiles, with liquid

6 tablespoons chili powder

1 tablespoon ground cumin

2 tablespoons organic sugar

1 to 2 teaspoons salt, to taste

1/2 teaspoon pepper

1 Dos Equis beer

1/2 cup TVP* dissolved in 1/2 cup water

Sour cream (for garnish), optional

Grated organic Cheddar cheese (for garnish)

Place the oil in a large, heavy pot over medium heat. Add the onions, carrots,
and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue
to cook until all the vegetables are tender, about 8 minutes more.

Add remaining ingredients, except the garnishes; combine well. Bring to a boil,
reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls
with a dollop of sour cream and grated Cheddar, if desired.

 

*TVP,
aka textured vegetable protein is a soy product.  Don’t use it if you’re allergic to soy.





About Nkiruka Umegbolu

My name is Nkiruka Umegbolu , and I was born on June 18, 1992. I live in West Orange, New Jersey and am of Nigerian descent. I graduated from West Orange High School in June 2010 and I am currently studying English at Villanova University, Class of 2014. In my spare time I enjoy writing, listening to music, and watching movies.