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Hi to all members! I am trying to follow a vegan diet, but sometimes this is hard when have a family with other dietary preferences. I recently had surgery for metastatic melanoma in the breast - it ...
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Thanks girls for sites. Saw this recipe on link at thewellnesswarrior site and thought would share as sounds nice and spicey - and healthy!
Vegetarian Chili (Vegan + Gluten Free)
Serves: 6
Simple vegan chili recipe using fresh or canned foods.
Ingredients:
- 2 Tbsp grapeseed oil OR olive oil
- 2 brown onions, diced
- 4 cloves garlic, minced
- 2 bell peppers (combo of green, red or yellow), diced
- 28 oz / 800g can diced tomatoes OR 4 cups ripe tomatoes, stems removed and chopped
- 1 cup tomato paste
- 3 Tbsp taco seasoning OR 1 Tbsp chill, 1 Tbsp cumin, 1 Tbsp oregano & ½ tsp black pepper
- 2 Tbsp cacao OR cocoa powder
- 1 tsp talt
- ¼ cup cilantro/coriander, chopped (optional)
Beans:
- 1 cup dry pinto beans, soaked overnight
- 1 cup dry kidney OR black beans, soaked overnight
- OR
- 2 x 14 oz / 400g cans pinto beans
- 2 x 14 oz / 400g cans kidney OR black beans
Optional Vegetables:
- 1 rib celery, diced
- 1 cup carrot, diced
- 1 medium sweet potato, diced
- 2 cups mushrooms, sliced
- 250g fresh or frozen corn
- 1 large zucchini, diced
Method:
- If using dry beans, soak overnight. Add to slow cooker with 2x water and cook on high for 8 hours.
- In a large pot over medium-high heat, heat olive oil.
- Add onions and cook for 5-10 minutes until translucent.
- Add minced garlic and cook for another minute.
- Add the rest of the ingredients, except cilantro.
- Simmer on low heat for 30 minutes – 1 hour.
- Turn off the heat, add cilantro. Let the chili sit for 20-30 minutes to thicken.