Sunday, January 29, 2012
I have been meaning to post this vegetarian chili since I brought it school for lunch a while ago. A few of my fellow holistic nutritionist's asked me for the recipe so I thought I would share. I had to make it again so I could post this and actually measure this time so sorry for the delay ladies.
The sprouted bean trio used in this recipe is from truRoots, found at Costco where I also buy truRoots quinoa. The bean mix is sprouted which increases the beans and lentils nutritional value and also makes them easier to digest. Beans are a great source of protein and I serve it with brown rice to complete the protein in this meal.
When cooking the beans I add a piece of kombu seaweed to the water as it aids in the digestion of beans and kombu is a great source of iodine. Top the chili with natural goat yogurt, cilantro, avocado slices and a wedge of lime.
This weekend coming up is game weekend! This chili is amazing served with gluten free cornbread for all your vegetarian and non vegetarian friends. I will post the recipe for the cornbread tomorrow!!
1 cup sprouted bean mix - truRoots (cooked according to package directions)
1 piece Kombu seaweed
2 tbsp coconut oil
1 medium onion, diced small
4 garlic cloves, finely minced
3 carrots, diced
1 celery stalk - small dice
1 yellow pepper, diced
7 white mushrooms, sliced
1 chipotle chili - chopped fine (find canned in the grocery store) or chipotle chili powder
1 tbsp chilli powder
1/2 tbsp cumin
1 can organic tomato sauce or chopped tomatoes
1 cup vegetable stock or water
1 tsp sea salt
Cook one cup of bean mix according to the package directions along with one peice of kombu. Drain, rinse and remove the kombu. Set aside.
In a medium pot saute chopped onion in coconut oil until the onion is translucent, but not browned. Add in garlic, carrot, celery and continue to cook for 5 minutes. Add to the pot, mushrooms, peppers, chili powder, cumin, ancho chili. Let this cook for another 5 minutes.
Stir in the cooked bean mix, tomato sauce, vegetable stock, salt and pepper. Cook for 15 minutes over medium low heat.
Serve with brown rice and garnish with yogurt or soar cream, cilantro and avocado.