The countdown for Thanksgiving continues! I’ve been testing out recipes and compiling a list of different foods that I plan on making for the big day. With my Monday off, I have all of today to take photos, create new recipes, and exercise. I’m so excited! Today I am sharing a vegan/vegetarian chili with you all, and it actually tastes phenomenal when served on top of my Pumpkin Mac and Cheese.
For the past half hour I’ve been trying to take photos of this chili in various bowls, this is the best that I could get. Making chili taste good is easy. Making it look good is another feat in itself.
Anyways, Mark has spent a major part of this year trying to recreate his chili recipe. He always cooks the killer chili, but never remembers the steps that he’d taken. Last night I played the role of sous chef and chopped up all of the veggies as he prepared the chili. This time we were able to remember the instructions and ingredients. Huzzah!
This chili is flavorful, contains a variety of beans, and in my opinion, is very spicy! Don’t take my word for it on the spicy part. I have quite a low tolerance for spicy foods. Here’s the not so secret recipe.
We used uncooked beans in this recipe and many aromatic spices.
- 4-5 Tbsp olive oil
- 1 yellow onion (diced)
- 1 red bell pepper (diced)
- 4 cloves of garlic (minced)
- 3 cups of beans
- 1 (8 oz) can of tomato sauce
- 1 Tbsp salt
- 1 tsp turmeric
- ¼ tsp ground black pepper
- 2 Tbsp chili powder
- ½ tsp cayenne pepper
- 2 bay leaves
- 1 tsp paprika
- Soak uncooked beans overnight (not necessary, but it will make your cook time shorter)
- In a large pot, pour in the 3 cups of beans, salt, and add water. The water should be several inches above the beans. Bring the pot to a boil, and then lower the heat so that the beans are simmering. Cook the beans for about 90 minutes or until they are soft. You should occasionally give the beans a stir.
- Scoop some of the water out of the pot so that there is only about an inch of water above the beans. Add the tomato sauce. Cover the pot.
- Heat olive oil in a separate pan. Add garlic and spices and cook over high heat for 1-2 minutes.
- Add the onion and bell peppers. Cook them until soft (about 1-2 minutes).
- Pour the vegetables into the pot of beans and mix them together. Add the sweet potatoes to the pot. Turn the heat on low and cover the pot. Cook for about another 30 minutes to an hour (until the chili thickens and flavor blends). Season with salt and pepper to taste.
- Note: You can do all of this in a slow cooker as well.
Chili is one of my favorite foods because it is loaded with so many nutrients! With beans, sweet potatoes, bell peppers, tomato sauce, and onions, it’s power packed with fiber, protein, and beta carotene. We also included some turmeric as a spice in this recipe (even though it’s not generally used in chili) because I’d learned that turmeric has some carcinogen blocking agents.
Turmeric is potentially able to prevent certain cancer cell growth. The research on turmeric being able to prevent cancer is still in its clinical trials. If interested in learning more, watch the video by Michael Greger on Nutrion Facts or read about the research on Cancer Research UK. You can also learn more about benefits of turmeric in Mercola‘s article.
I’m reading this book called “How Not to Die” by Dr. Michael Greger who runs the Nutrition Facts website. It’s very interesting since all of his findings and claims are backed by studies. I’m enjoying learning about how some foods have been scientifically proven to prevent and reverse diseases, and have been even more conscious about what to include and exclude from my diet. If you have time, this book is a definite must read for those who are health conscious
The what I’m grateful for challenge:
I am grateful for…
- This one week break
- Mark and his chili cooking skills
- All things pumpkin related
- Having opportunities to try new things (such as candle making!)
- A cozy home where I can spend time with my family