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Hey Foodie Fam,
The crisp mornings, cozy sweaters, and fall flavors are officially here and nothing says comfort quite like a warm bowl of chili. But here’s the best part: you don’t need meat to make it hearty, flavorful, and satisfying.
This week, I’ve got you covered with a One-Pot Plant-Based Chili that’s perfect for meal prep, budget-friendly, and loaded with nutrients.
🥘 Weekly Recipe Line-Up
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One-Pot Plant-Based Chili
Ingredients
1 tbs Olive Oil
1 Yellow Onion, diced
5 Garlic Cloves, minced
1 tbs Tomato paste
1 can Diced Tomato
1 tsp Salt
¼ tsp Pepper
2 tsp Onion powder
2 tsp Garlic powder
1 tsp Cumin
½ tsp Chilli powder
½ tsp Smoked Paprika
2 cans Black Beans, rinsed
1 can Kidney Beans, rinsed
1 cup Corn (can or frozen), rinsed
2 cups Vegetable broth
Liquid Smoke (optional)
Instructions
- In a large pot, sauté diced onion and minced garlic in oil until translucent and fragrant.
- Add tomato paste to onion mixture evenly, sautéing for 1 minute
- Add in diced tomatoes, rinsed beans, corn, seasonings, and vegetable broth.
- Cover and bring to a boil, then reduce to a simmer and cook uncovered for about 20-25 minutes, stirring occasionally.
- Add in optional liquid smoke, cooking for an additional 5 minutes or until chili reduces to desired thickness.
- Enjoy!
Optional toppings: avocado slices, cilantro, lime juice, or a dollop of cashew cream.
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✨ Pro-Tip: Batch Cook!
This chili freezes beautifully! Divide into individual portions, let cool completely, and freeze for up to 3 months. On busy nights, just reheat and add fresh toppings.
🔥 Fat Loss Tip of the Week
Add a side salad with leafy greens before your main meal. Filling up on fiber-rich veggies helps you feel satisfied, so you naturally eat less without even trying.
Until next time, remember healthy doesn’t mean boring.
Chantel Quailey 💚
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