Like everyone in the world, I’m in the midst of grappling with the coronavirus and how to respond. I reside in Colorado and we have been told to practice social distancing and stay home as much as possible. Thankfully, we’re encouraged to walk, hike, bike, and get fresh air as long as we maintain distance.

Unfortunately Colorado was hit with a snow storm yesterday and it’s forecasted to continue all day today as well. While I was pent up at home, I was craving something hearty and warm. I didn’t go crazy with stocking up on groceries, but certainly have more beans on hand than usual and was looking for a way to use them. Honestly this week I’ve been surviving off of snacks and bread, so it was nice to have something rich and savory to keep me satiated all afternoon.

When I’ve gone to the grocery store, canned goods, paper products, and pastas have been scarce. On the flip side, almost all of the veggies seem to be full stock. My strategy will be to use as many fresh products as possible moving forward, as usual. What’s great about fresh fruits and veggies is that they can be frozen, especially after being cooked. No need to fear if the frozen aisle is looking empty. This chili used a mix of fresh and canned goods, and I was super satisfied with the result.

If you’re looking for a hearty meal to batch prep, give this recipe a shot. It’ll freeze well and keep you full all day long. And don’t forget a slice of crunchy bread; no chili is complete without it. On to the recipe!

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Scale

Ingredients

  • 1/2 cup of onion, diced
  • 4 cloves of garlic, minced
  • 2 cans of black beans
  • 1 can of kidney beans
  • 1 can of diced tomatoes
  • 2 vegan sausages (I used Tofurky Italian style, you can use any vegan beefy crumbles if you don’t have sausages)
  • 1 red bell pepper, diced
  • Juice from half of a medium lemon
  • 3 tbs of tomato paste
  • 1 tbs of cumin
  • 1/2 tbs of chili powder
  • 1/2 tbs of paprika
  • 1/2 tsp of black pepper
  • 1 tbs of nutritional yeast
  • 4 cups of water
  • 2 tsp of bullion paste

Instructions

  1. In a large pot, saute the garlic and onion in a splash of water over medium heat until fragrant, about 5 minutes.
  2. Add the spices (cumin, chili powder, paprika, pepper), stir to combine, and cook for another 3 minutes.
  3. Shred the sausages into the pot, then add the bullion, water, tomato paste, red pepper, and lemon juice.
  4. Turn the heat up to medium high and bring the contents to a boil for 5 minutes.
  5. Cover and simmer on medium low heat for 15 minutes.
  6. Remove the lid and cook for a final 10 minutes.
  7. Add the nutritional yeast and combine.
  8. Top with your favorite garnishes. I used fried onions, fresh green onion, and avocado.

Notes

If you don’t have bullion paste, replace 2 cups of water with vegetable stock.


Nutrition

  • Calories: 357
  • Sodium: 739 mg
  • Fat: 4g
  • Carbohydrates: 54g
  • Fiber: 19g
  • Protein: 26g
  • Cholesterol: 0mg

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