Warm and comforting food has always been a favorite when the seasons begin to change and the cold weather sets in. One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili! This recipe is filled with plant-based ingredients including beans. White beans, to be more exact, are loaded with cancer-fighting dietary fibers, have a low glycemic index, are a great source of protein as well as antioxidants! All around, this meal will fuel you up in more ways than just one so feel free to give it a try this fall/winter season!
Yields 5-6 servings
Ingredients
1/4 cup olive oil
1 large white onion, chopped
6-8 garlic cloves, chopped
1 cup tomato sauce
1/2 cup tomato paste
1 cup filtered water
1-1/2 cup cannellini beans, whole
1-3/4 cup cannellini beans, pureed
1-1/2 cup navy beans
2-1/2 cups tomatos, diced
2 cups whole corn
1/2 cup chives, to garnish
Spices:
1 Tbsp. curry powder
2 tsp. cayenne powder
2 tsp. ground coriander
4 Tbsp. chili powder
1/2 tsp. all spice
2-3 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. Spicely Organics Ground Black Pepper
1 Tbsp. organic sugar
Directions
- In a large pot on medium heat, add the oil, garlic and onions. Sauté until tender.
- Add the tomato sauce, paste, beans, pureed beans, diced tomatoes, corn, water, and all spices. Bring to a slight boil and reduce heat to low.
- Cook for 1-2 hours (I cooked mine for 3 hours).
- Serve topped with sour cream and chives or cheddar cheese of choice.
Chef’s tips: I cooked my chili for 3 hours
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