Vegan Chili

My ultimate go-to for meal prepping in the winter. This chili is loaded with protein and nourishing spices to keep you warm during those winter months. I make a HUGE batch whenever I make it so that I have lots of leftovers and usually freeze some, too. So beware, this recipe is BIG! This recipe is very forgiving as well. You can add more or less of items depending on what you have on hand. Honestly? I never make it the exact same each time. I’m always improvising or switching it up depending on what I am currently eating as I like to switch up my diet as often as possible. Variety is key! Have fun with it and let me know how you enjoyed it!

INGREDIENTS
  • 3/4 cup quinoa, soaked overnight and rinsed (can omit or replace with lentils, diced yams or rice)
  • 1/2 cup yellow split peas, soaked overnight and rinsed (could use frozen corn instead)
  • 1 tbsp ghee or coconut oil
  • 1 small-med onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 bell peppers, cored and finely chopped
  • 2 large celery stalks, finely chopped
  • 3 garlic cloves, minced
  • 1 can diced tomatoes (800ml)
  • 1 jar tomato sauce (680ml)
  • 1 can chick peas, drained and rinsed (400ml)
  • 1 can red kidney beans, drained and rinsed (400ml)
  • 1 can black beans, drained and rinsed (400ml)
  • 1 can pinto beans, drained and rinsed (400ml)
  • 4 – 6 cups vegetable broth (depending on how thick you like it)
  • 3 tablespoons apple cider vinegar
  • 1/4 cup espresso (optional)
SPICE MIX
  • 1 tbsp smoked sea salt
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 2 tsps chili
  • 1/4 tsp chipotle
  • 1 tbsp cinnamon
  • 1/4 tsp cayenne
  • 1 tbsp cacao
  • additional salt + pepper to taste
ADD-ONS (OPTIONAL)
  • avocado
  • fresh cilantro
  • lime/lime juice
  • sour cream or yogurt
  • cheese
  • shredded chicken
  • sourdough bread
INSTRUCTIONS
  1. In a small pot, add the soaked and rinsed quinoa with 1.5 cups of water (or broth). In another small pot, add the soaked and rinsed peas with 1.25 cups of water (or broth). Bring both to a low boil and cook quinoa for 10min and peas for 15min. Remove from heat, cover with a lid and allow to steam for 10 more minutes. Fluff with a fork and set aside.
  2. While those are cooking, warm the butter or ghee in a large pot over medium heat. Add onions, carrots, garlic and cook them until the onions are almost translucent. Add the peppers, celery, spice mix and continue to cook for another 5 minutes.
  3. Add the diced tomatoes, tomato sauce, and all of the beans. Cook for about 5 minutes. Then add 4 cups of vegetable broth to the pot. Bring to a boil and cook for about 5 minutes. Add all of the remaining ingredients and cook on low/medium heat until heated through, about 15 minutes. At this point, you can add more vegetable broth if desired. Taste the chili to add more spices if desired.
  4. You can now serve as is with your chosen toppings or, to increase the flavour, turn the element to a simmer and leave covered for 1 – 2 hours. Enjoy!
NOTES
  • Leftovers can be stored in the refrigerator for up to 7 days.
  • This freezes great! I usually throw it in a glass square tupperware container to easily store.
  • IDEALLY to lower the cost and increase nutrient absorption, I would recommend buying all beans dried and in bulk! Soaking, sprouting and then cooking the beans are much better for the body but can also be more time consuming. If you have the time, give it a try! I will be posting soon about soaking/sprouting times for all nuts + seeds shortly so stay tuned!
  • Fresh (or frozen) tomatoes can be used in replace of diced tomatoes.
  • When buying canned products ensure they are: BPA-Free, Non-GMO or Organic, and no added mystery ingredients.

 

With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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