Vegetarian chili recipe revealed!

It’s comfort food season!  Fall brings crisp morning air, vibrant fall colours and chilly temps.  Sometimes it’s just too cold to eat a salad so I love to get my veggies and fibre in a warm bowl of soup or chili.  I made this last night because we had one of those bone-chilling wet days yesterday and it sure hit the spot.

Not only is it incredibly yummy, it’s a fantastic vegetarian meal.  With 3 teenaged boys around here, this is definitely an omnivorous household but this is one of those dishes that satisfies the heartiest of appetites.  The benefits of a plant-based diet are well documented.  Reducing our consumption of animal products not only helps the environment but it also highly effective in reducing inflammation.  And remember, digestive ailments, asthma, allergies, muscle and joint pains, lethargy, and eczema are all linked to inflammation.  This chili has it all…..protein, carbs, fibre, phytonutrients. Perfect recovery food, comfort food, and super delicious.

The beans and veggies in this recipe provide so many nutrients:  the beans are chock-full of zinc and iron; pairing them with Vitamin C rich green peppers and tomatoes facilitates the absorption of these important minerals.  Beans also provide folate, magnesium, tons of fibre and even omega-3 fatty acids.  Anti-cancer protection comes from the phytonutrients such as lycopene and alpha-carotene found in the tomatoes and carrots.  And finally, you get more than a punch of flavour from the garlic, cumin, cinnamon, chili powder and bay leaf….these spices are all rich in phytochemicals which help reduce inflammation.

Hope you enjoy this recipe as much as my family does:

The Best Chili Ever

  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup each chopped green pepper, celery, carrots
  • 1 can diced tomatoes
  • 3 cans organic beans (I prefer Eden organic and use 1 each of kidney beans, chick peas and black beans)
  • 1 cup tomato sauce (lucky me has Italian mom so it’s homemade)
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1 bay leaf
  • dash or two of cayenne pepper (more if you want it spicier)

Method:  In a large saucepan melt 1-2 tbsp organic butter (truly, along with coconut oil, it’s the best for sauteeing).  Add the onions, garlic, celery, carrots and green pepper and cook over medium-low heat until the veggies are soft (3-5 minutes).
Add the tomatoes, beans, tomato sauce and the spices.  Cover and simmer on very low heat for about an hour.
That’s it!  Couldn’t be easier!
The longer it sits, the more the flavours blend and the better it tastes.
I can’t wait till lunch time!

This entry was posted in anti-inflammatory, recipe, recovery and tagged , , , . Bookmark the permalink.

9 Responses to Vegetarian chili recipe revealed!

  1. Jeffron de Savoye says:

    Do you think this could be made in a slow-cooker?

    • Lucia says:

      You can definitely make this in the slow cooker! I’d even suggest soaking dried beans overnight and then toss them in the slow cooker with the other ingredients in the morning. Great meal to find waiting for you at the end of a long day.

  2. Alison Noble says:

    I’ve tasted this chili (thanks, Lucia!) and can personally vouch for it. Yummy.

  3. Ohhhh!! This recipe looks fantastic!!! Thank you so much for sharing, girl =) Definitely bookmarking this one =)

  4. annie b says:

    Just made this for Sunday night dinner – the house smalls great. Thanks Luc!

  5. annie b says:

    Bruce and Luka said it was “delicious”, “really good” and we have leftovers … yummy.

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