So I hear the superbowl is this sunday?! I am not a huge sports fan, but I like the sound of sports on TV (cue the NFL theme song) in the background while I cook… so let’s make some CHILI!
I have experienced therapeutic benefits from making a batch of this chili. Anyone else find a sense of peace when uniformly preparing chopped vegetables? Just me? Anyway… My mama’s chili was one of my favorite meals growing up. I would crave the combination of the warm and slightly spicy stew of veggies with the cool sour cream on top. These days I’ll add some perfectly ripe avocado and some fresh cilantro to top… & game over.
Wait real quick though… WHAT IS THIS WEATHER?! I am sitting on my bed writing this & as I look out the window it’s pouring down rain… lightening & thunder!… I should have mentioned I just moved to Venice, CA and heard it never rained here… starting to feel like Miami… ANYWAY back on topic, this recipe helps me cope with prolonged durations of cold weather and lack of sunlight during the cold seasons. It also helps me connect with my inner sorceress, as I stir the ingredients together in my cauldron of love. [I crack myself up…]
If you follow me on Instagram you know that I moved to Los Angeles to live my dream of spending my days as a plant based chef for successful clients near the beach. THIS IS HAPPENING & since I started connecting to my courage, life has never been better. Since moving here just two months ago, I have had the pleasure of working with some incredibly cool people from hollywood directors, to super models, influencers, artists & music producers. The list goes on! One of my greatest pleasures so far was serving the angelic Dani Thorne at her birthday party. Major positive vibrations. The day of the party it was also raining (what is this trend?) & when I received a last minute request to include soup, I knew making chili was the right move to feed the crowd. Hearty, filling, & served hot. The chili was accompanied by mini cornbread muffins, mac & cheese bites, mini carrot dogs, a seven layer dip, chocolate peanut butter bliss bites, & funfetti cupcakes. GIRL, you know it’s all vegan. The party was so much fun, I met & fed some good people (really good people), & received lots of compliments on the food. BOOM.
For those of you who don’t know, before I started my vegan journey about a decade ago, I used to be a major meat eater. [GASP!] Since learning about the health benefits of consuming more plants, the insane cruelty that exists within the meat and dairy industries, and how going vegan holds the potential to reduce my carbon footprint, its pretty much a no brainer that living a plant based lifestyle aligns with my values. Catering events like the above mentioned is a great way to spread all of the vegan love… & not much makes me happier than putting smiles on peoples faces with plant food! PLANTS, PEOPLE!
WAIT… have I even mentioned how nourishing this chili is?! are you trying to boost the density of your nutrition intake? I got you. This chili is super packed with protein, fiber, vitamins, and minerals. I am obsessed with the 2:1 ratio of kidney beans to black beans…chili bean perfection. The sweet potato and yellow onion add a dreamy sweet note to each bite. Although not seasonal in the colder months, the yellow squash and zucchini add to the texture and flavor [and maybe I miss Summer…]. Red and green peppers are a non-negotiable necessity. The jalepeno adds the spice… add the inner ribs and seeds if you are a spice boss and can handle the heat [I usually omit to please a larger crowd]. Corn [because who doesn’t love corn?]…I always keep organic corn in the freezer for times like this. I know some people who don’t eat corn because it doesn’t digest completely in the human system, if you are in this group [no worries], you can omit the corn. The trilogy of chili powder, cumin, and paprika is a match made in epic chili heaven…all three spices are jam packed with a wide array of vitamins and minerals that improve immunity and promote general wellbeing.
Honestly, this is the only chili I make. It is perfect. Filled with aromatic, nutritious vegetables and all of the classic chili spices – this one is a major crowd pleaser, but don’t take my word for it… try this recipe out yourself!
Easy peasy and so delicious! I hope you enjoy! Feel free to comment, review, and ask any question you may have below! HAPPY eating!
Chili
Ingredients
- 1 cup yellow onion diced
- 2-3 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 cup sweet potato diced
- 1 cup carrots diced
- 1 zucchini diced
- 1 yellow squash diced
- 1 jalepeno diced//optional
- 2 28oz cans fire roasted diced tomatoes
- 1 cup corn frozen
- 1 15oz cans black beans strained & rinsed
- 2 15oz cans kidney beans strained & rinsed
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon avocado oil
- salt & pepper to taste
Instructions
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Clean & chop vegetables into a uniform dice.
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Add a tablespoon of oil to a large pan and heat over a medium high flame.
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Next, add the onion & let sauté, stirring occasionally. Next add the garlic, stir & sauté for another minute until fragrant. Next, add all of the rest of the vegetables. Stir & saute for a few minutes.
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Next add the canned goods, frozen corn, & spices. Bring to a boil and let simmer on low, covered, for at least an hour. Season with salt and pepper... & enjoy!
