Holy moly, you guys!
It’s definitely Friday, and I’m starting to feel the weekend coming on. I’m stoked to get out and explore with the family this weekend – there’s a Pokemon Go event!
Today I decided to experiment with a new recipe, since I haven’t dropped one in a little while. I’ve been lacking motivation since Thanksgiving week (and I may have gained a couple pounds, just like everyone else – I’m not superwoman).
But I’ve been dying to try vegan/vegetarian chili, so I figured… “heck let’s just improv that and see what happens.”
I have to tell you I’m starting to become more and more confident in my cooking abilities after this.
Vegan Chili - It's Chunky and Full of Protein*
*roughly 15g of protein per serving with rice and a small salad
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp black pepper
- salt to taste
- 3-4 cloves garlic
- 1 tbsp paprika
- crushed red pepper to taste
- 2 bay leaves
- 1 tbsp sweetener to offset the spiciness
- 2 cups vegetable stock
- 1 cup precooked lentils
- 3 cups precooked red kidney beans
- 3 tomatoes
- 2 large mushrooms
- 1 red bell pepper
- 1 stalk celery
- 1/2 an onion
- Optional: 1 cup frozen corn
I served my chili over about 1/2 cup brown rice. I like to cook my brown rice (one cup) in 2 cups vegetable broth and a tablespoon of vegan margarine to give it extra flavor and soften it a little bit. Everyone says you have to cook brown rice for an hour, but I probably cook mine for 35-40 minutes and it comes out fine. Just resign to the fact that brown rice is going to have texture and you’ll be happy.
This was great alongside a quick salad of prepackaged greens and a really simple homemade kombucha vinaigrette dressing: 1 tbsp olive oil, 2 tbsp kombucha (plain or berry flavored would work well), and a dash of salt and pepper; whisk together vigorously and drizzle over your greens.
I didn’t saute anything for this dish, but you certainly could if you want to spend a little bit more time. The chili itself takes no longer than 15 minutes if your beans are precooked!
- Bring the veggie stock to a boil in a large pot. Add all of your spices and let them simmer for a couple of minutes.
- Add your vegetables and tomatoes (save the beans and lentils for now since they’re precooked) and continue to simmer until the tomatoes start to fall apart when stirred.
- Pop in your legumes (I keep my beans and lentils frozen in 1 cup portions to make meals easy) just long enough to warm them through. I continued to simmer the chili until it had thickened to my liking.
- That’s it! Really.
Be sure to come back and tell me how it goes!
I love getting feedback from you guys! Let me know if this one was a hit in the comments below <3
Until next time,