When you are short on time, yet having to get a nutritious and satisfying meal on the table, turn to this recipe. I got the idea to make this Chile from a recipe in the book “Whole Foods to Thrive” by Brendan Brazier. I followed the basic ingredients, but didn’t use the same quantities and had to substitute a few ingredients once I looked in the pantry. It still came out delicious and just as nutritionally balanced as the one in the book. Try it! It’s vegan (no meat, dairy or egg products) and super delicious. Serve it with a slice of cornbread or organic tortilla chips like we did and enjoy this quick and hearty feast.
1-2 Tbls. Coconut or Olive Oil for the pot.
1/2 diced onion
1 cup of chopped vegetable (eggplant, carrot, squash or whatever you have on hand)
3-5 cloves of garlic, chopped
1 can of diced tomato
1 can of black beans
1 can of kidney beans (mashed)
1 Tbls. apple cider vinegar
1 tsp. salt
1 Tbls. agave
1/2 cup to 1 cup of corn kernels
2.5 tsp. cumin powder
1 tsp. chipotle or chile powder
1 pack of grape tomatoes pureed in food blender (or two tomatoes pureed)
nutritional yeast (for sprinkling on when in the serving bowls)
– Heat oil in a large soup pot on the stove.
– Add onion, garlic, and chopped vegetable and cook on medium high for 3-5 minutes till slightly browned and soft.
– Add salt, cumin, chipotle or chile powder to the pot and stir till fragrant and veggies are coated.
– Turn the heat to medium and add diced tomato, vinegar, agave, black beans, mashed tomatoes, corn and mashed kidney beans to the pot and stir till well mixed.
– Cook together till it begins to bubble then turn off heat and mix well.
– If the chili seems too thick then add a little water.
– Spoon into bowls and sprinkle with the nutritional yeast to add a “cheese-like” flavor and a boost of vitamins and minerals.
Serve with rice, quinoa, cornbread or whatever side dish you prefer and enjoy this delicious and filling meal. Enjoy!!!