Vegetarian Chili Yum!
Making a big pot of Vegetarian Chili is a wonderful delicious nutritious way to de-stress. Get Chopping! Take the Chili out of stress. Of course, when I say chopping, I mean vegetables, which takes time.
Along with making a wholesome nutritious pot of vegetarian chili you’ll have an easy meal, great leftovers for lunches and use up all those extra veggies in your garden, pantry or refrigerator crisper.
Start with the freshest ingredients by selecting a ripe luscious crispy red pepper seeded & chopped into bite-sized pieces.
Take your time smell each vegetable see and feel the texture & freshness.
Next select two carrots, peel and chop thinly into pieces.
A diced onion, and a few sliced mushrooms, 4 cloves minced garlic or whatever you have to spruce up the large pot.
Choose a couple 15oz. cans each of your favourite organic beans, rinsed, drained. Kidney and black beans add great colours, textures along with healthy fibre our bodies need.
Crushed tomatoes with added puree will seal in the juices stir in a 28 oz. can along with 3 cups of water.
Add some spices, a couple tablespoons of chili powder, a tsp each of ground cumin, and ground coriander, ½ tsp. of ground cinnamon and a splash of apple cider vinegar about 2 tablespoons. Add a pinch of sea salt to taste.
Heat 2 tbsp coconut oil in a large pot over medium-high heat. Add the diced onion, carrots, red pepper, & mushrooms sauté until carrots & onion are tender. Add tomatoes, water, beans, apple cider vinegar, garlic, and spices. Bring to a boil. Reduce heat to medium and cook, uncovered until thickens, stir as needed, about 20 minutes.
Serve over a bowl of rice or quinoa and top with a square of dark chocolate! And now you are destressed. You have taken the chili out of stress and as a bonus…
Now you have your chili and desserts (stressed spelled backwards) too!