1 Large onion (chopped)
2 Cloves garlic (minced)
1 lb Coarse Textured Cricket Protein (cricket TIP, crumbled)
2 tbsp Vegetable oil
1 tbsp Chili powder
1 tsp Dried oregano
1 tsp Ground cumin
½ tsp Salt
½ tsp Red pepper flakes (optional)
1 can (14.5 oz.) Diced tomatoes (undrained)
1 can (15 oz.) Red kidney beans (undrained)
1) In a large stock-pot or wok, heat the vegetable oil and cook the crumbled cricket TIP over medium heat for 5 minutes. Add onion and garlic and cook for an additional 5-10 minutes or until onions are translucent and TIP is browned.
2) Add the chili powder, oregano, cumin, salt, pepper flakes, and tomatoes (liquid included)
3) Simmer low for 45-60 minutes, covered, stirring occasionally.
4) Add beans and liquid, turn heat to high and cook to boil while stirring to prevent any burning. Once boiling, reduce heat and to low simmer and cook for 20 minutes or until desired thickness is reached. Serve immediately.