As Autumn is coming to an end and Winter approaches, here is how I embrace the changing seasons and take care of myself. Also here’s a recipe for my 12-veggie hearty vegan chili that will warm you up on those chilly days. Here’s my recipe, but you can change anything you like based on your tastes and likes.
12-veggie hearty vegan chili:
1 cup mushrooms, sauteed in water till browned (I use frozen mushrooms if I don’t have fresh)
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 onion, diced
1 can tomato sauce, then I use this can to add 1 1/2 cans water
1 can tomato paste
1 teaspoon apple cider vinegar
1 teaspoon vegan Worcestershire sauce
2 cloves of garlic, minced
2 tsp cacao powder
1/2 yellow squash, diced
2 carrots, diced
1 cup corn (I use frozen)
About 1 cup diced bell peppers (I used 1/2 each of red, yellow and orange)
1 sweet potato, peeled and diced
Few stalks of celery, diced
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
Add everything to a pot. Bring to a boil then reduce to simmer. I cooked mine for 90 minutes with the lid on, then another 60 minutes with the lid off to evaporate off some of the liquid and concentrate the flavors. Garnish with vegan cheese, vegan sour cream, cilantro, or your favorite toppings.
www.ikillchickpeas.com
Music by Epidemic Sound www.epidemicsound.com
Beauty in the Mundane
Summer Trip
This is What She Told Me