Hearty Vegan Chilli

Since the weather got cooler, chilli has been on my mind.  Personally I don't love traditional chilli because well ya know it comes loaded with meat.  So I just had to go ahead and make a vegan chilli.  Y.U.M. Not kidding, this was delicious.  We all ate it and enjoyed it the first time I made this dish, and then I made it again this week, because, well, why not? It's super filling, satisfying and packed with gut friendly food.

This recipe is loaded with veggies, onions, mushrooms, peppers, carrots, tomatoes, parsley, celery and of course red kidney means.  All this means that is super satisfying but also gut friendly.  All of these veggies have gut health benefits, various forms of saccharides and prebiotic fibre. Essentially you'll be filling up your tummy and feeding your beneficial gut bacteria at the same time.  Some people have trouble digesting traditional chilli and they attribute it to the beans. Well that's not actually the case.  When we mix animal protein with starches such as beans, the combination is super burdening on our digestive system. It's tough for us to digest this food with ease, for most of us anyway.  So by removing the meat and replacing it with mushrooms and additional veggies, you're actually boosting the vitamin, mineral and phytonutrient content. You're also increasing your ability to absorb these nutrients.  If we eat something and have difficulty digesting it (aka acid reflux, heartburn, gas and bloating) our ability to absorb nutrients is diminished.  The food will pass through us and we will not absorb all the nutrients that are found in the food.  What a shame right?

In a large pot (I like to use stainless steel pots), heat avocado oil over medium to high heat. Add in the onions and garlic and sprinkle with some sea salt to allow the juices to release. Cook for a couple of minutes, then add in the mushrooms. Lower the heat, and cook over medium heat for five minutes until the mushrooms release their juices and begin to cook down in size, stirring occasionally. Add in the peppers and and cook for a further couple of minutes. Next add in the tomatoes, kidney beans, carrots, celery and all herbs, salt and spices. Give it a good stir and cook uncovered for a few minutes. Reduce the heat and allow to cook for 30 minutes on low. If it's too thick, then add in 1-2 cups of water as needed.

Ces't tout!! Simple and delish!

Hope you're able to enjoy this during the cooler months!

XX

Lara

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Hearty Vegan Chilli

Yield: 4

Author: Lara

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A hearty vegan chilli recipe loaded with veggies, mushrooms and a whole lotta flavour.

Ingredients

• 2 tbsp avocado oil
• 1 large onion minced
• 3 cloves garlic minced
• 1 lb of cremini mushrooms
• 1 large red pepper
• 3 cups of fully cooked red kidney beans
• 2 medium carrots finely diced
• 2 stalks of celery finely diced
• 5 cups of diced tomatoes
• 2 cups of water (only if needed)
• 1/2 cup diced fresh parsley
• 2 tsp cumin powder
• 1 tsp each: smoked paprika, dried basil, dried oregano, onion powder, garlic powder, cayenne pepper (adjust the cayenne pepper to your liking)
• 1/2 tsp celery salt
• salt as needed

Instructions

1. In a large pot, heat avocado oil over medium to high heat. Add in the onions and garlic and sprinkle with some sea salt to allow the juices to release. Cook for a couple of minutes, then add in the mushrooms. Lower the heat, and cook over medium heat for five minutes until the mushrooms release their juices and begin to cook down in size, stirring occasionally. Add in the peppers and and cook for a further couple of minutes. Next add in the tomatoes, kidney beans, carrots, celery and all herbs, salt and spices. Give it a good stir and cook uncovered for a few minutes. Reduce the heat and allow to cook for 30 minutes on low. If it's too thick, then add in 1-2 cups of water as needed.

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