Good morning! It seems as if the weather has done a 180. Last week we were enjoying temperatures in the 80s, this week we’re barely hitting 60 as our high.
Not that that’s terrible by any means, it feels like fall but it has lead to a few changes in our house. Mostly in our kitchen.
When I asked Dan what he wanted for dinner he quickly replied that it’s chili time. So I went to work, slaving away. Okay not so much slaving since in less than 30 minutes this was on the table:
I was nervous at first because I made a
ton few new changes to my recipe, luckily it all worked out well and we cleaned out plates in no time. I honestly think this could be the best chili I’ve ever made!
This was the first time using black eyed peas and chickpeas but seriously, they paired perfectly together. Just try it!
Best Vegan Chili Recipe Ever
- 2 tsp Olive oil
- 1/2 large onion, chopped
- 1-2 garlic cloves, chopped
- 1 jalapeno pepper, chopped (optional)
- 1/2 cup bell pepper, chopped
- 1 cup eggplant, cubed (optional)
- 1 can black eyed peas, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 1/2 cup spaghetti sauce**
- 1 1/2 tbsp BBQ sauce (all natural)
- 1 tsp cumin
- 2 1/2 tsp chili powder
- 1 tsp paprika
- 1/4 tsp cayenne
- 1/2 vegetable bouillon cube
- 1 cup water
- 2 tsp flour (or corn starch)
**I forgot to buy canned tomatoes and had lots of spaghetti sauce on hand. But you can used diced tomatoes instead.
- In a large sauce pot heat up olive oil on medium-high. Add in onion, garlic, and peppers and saute until fragrant and onions are translucent.
- Add in everything else (EXCEPT flour), stir and bring to a low boil.
- Reduce heat to med-low and allow to simmer for 10-15 minutes.
- If you need to thicken it up, add in flour.
- Serve it up, top with sprinkle of cheese (I used Daiya)
Served with a slice of corn bread and we were happy! The BBQ sauce added a bit of zing that was amazing!
I used cornmeal, flaxseed egg, chili flakes and oat flour.
The Benefits Of Chili
I think that sometimes women see chili as a food they have to avoid when dieting. It can seem heavy which is what makes it perfect for the cooler months. But that’s so far from the truth! Chili should be on everyone’s menu no matter if you’re trying to lose weight, gain weight or stay right where you are.
In fact, 1 bowl of this chili and you’re looking at less than 300 calories!
Let’s take a look at a few of benefits of chili ingredients, shall we?
- Low fat protein source
- High dose of folate
- High in Vitamin B
- High in Iron
- Contain lignans which may reduce the risk of estrogen related cancers (esp. prostate, pancreatic, and colon cancers).
- High in both soluble and insoluble fiber to help control blood sugar and control insulin levels
- Research shows that beans can help to lower blood pressure and cholesterol!
- Contains the antioxidant, nasunin linked to brain health
- Low in calories, high in flavor.
- Linked to decreased cholesterol and improved heart health
- Extra side note, tossing eggplant in something like this is a great way to sneak it in. Dan doesn’t like eggplant but will eat it without complaint in meals like this.
- High in Vitamin A: which contributes to healthy bones, teeth, skin and reproductive systems
- High In Vitamin C: Fights free radicals!
- Contains capsaicin which is Linked to increasing metabolism and decreasing inflammation
- Improve blood sugar levels
- Decreases inflammation
- Improves immune system
This list can go on and on. Garlic is proven to help decrease inflammation and improve the immune system. Paprika has a slew of benefits and even jalapenos have been proven to help fight migraine and headaches! Jalapenos are even linked to provent and help sinus issues due to the high levels of capsaicin!
Bottom line, don’t feel guilty by eating a hearty bowl of chili! You’ll fee full, satisfied and possibly even opt out of a snack later on since you’ll stay happy for a while!
Do you have any “secret” chili add-ins?
Sometimes I like to add a dark beer to the pot for extra flavor.