Who doesn't love a heaping bowl of cozy chili this time of year? I can tell you my family sure does! This delicious, nourishing, all plant-based meal was just what the doctor ordered. Feel free to double the recipe and either eat as leftovers for lunch, over the next 2-3 days or freeze and eat much later. Pair with a mixed greens salad, a little iced tea and grace before the meal and this will surely be a health-giving, ask-for-seconds hit.
INGREDIENTS:
1 cup onion, chopped
1/2 cup bell pepper, chopped
3 garlic cloves, smashed, minced
1/4 cup water (nix if you like thicker chili)
2-3 Tb tomato paste
3 Tb chili powder
2 tsp ground cumin
1 (15.5 ounce) can white beans, rinsed and drained
1 (15.5 ounce) can red kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
2 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon yellow cornmeal (mix cornmeal into 1/2 cup of the simmering chili before adding to the pot)
1/4 cup fresh chopped cilantro, 1/2 cup of chopped collard greens or greens of your choice
Salt and pepper to taste
OPTIONAL TOPPINGS:
corn tortilla strips (I used Mi Rancho Organic Corn Tortillas, brushed with coconut oil and chili powder, warmed to a crisp on the stove and cut in strips)
plant-based cheese shreds (I used Daiya cheese)
DIRECTIONS:
1. Heat 2 Tb of water in a large saucepan over medium-high heat. Add onion and sautée 2-3 minutes; add garlic to pan; sauté about 1minute.
2. Stir in 1/2 cup water and the rest of the ingredients except for the corn meal & cilantro/greens, and bring to a boil.
3. Reduce heat and simmer 15-20 minutes with half tilted lid.
4. Remove 1/2 cup of the simmered chili and stir in the cornmeal to thoroughly mix. Put back in the saucepan. Add greens; simmer another 3-5 minutes.
5. Reduce heat to the lowest setting and keep warm while serving. Add salt and pepper to taste. *The longer you simmer the richer the taste.
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