Hey guys!
Welcome to my vegan weight loss journey! At the time of making this video I have lost 37 pounds and since being vegan these last 121 days 15 lbs! Join me as I track my journey including weight loss results, tips and tricks, as well as yummy vegan recipes!
Learn more about Dr. John McDougalls book. “The Starch Solution” and how it’s helped me to lose weight and improve my health.
Today we are making this delicious, satiating chili; it is perfect on a cold day, when needing a quick lunch/dinner meal that is yummy and quick. If you are following a high carb low fat (HCLF) protocol it is compliant as there are no oils. Be sure to check the description for the recipe as I totally forgot two ingredients in the video! (sorry must be one of those days! 🤦🏼♀️)
This chili is super forgiving and easy to personalize to your tastes, enjoy!
Best Ever Vegan Chili! 🥣
📖 Recipe:
1 1/2 c. chopped onion
2 cups green pepper chopped
1-2 fresh jalapeno peppers chopped
2 garlic cloves minced
1 tsp. garlic salt
1/2 tsp. Himalayan sea salt
2 1/2 tsp. chili powder
1 tsp. oregano
1/2 tsp. Himalayan sea salt
1/2 tsp. black pepper
1 can kidney beans
1 can black beans (or pinto)
1 can chopped tomatoes
1 8 oz. can tomato sauce
📖 Optional:
2 cups veggie broth (cook down for an additional 15 minutes)
This makes the soup more liquid-y, which I like and stretches it a little longer.
📖 Toppings per bowl:
1/4-1/2 sliced avocado
1-2 T. sliced green onions
1-2 T. fresh cilantro (fresh parsley is also great here!)
📖 Directions:
Water saute the onion, peppers, garlic, garlic salt, himalayan salt until onions are translucent, in a large soup pan. Add in remaining spices and ingredients. Simmer on Medium/High heat for 15-20 minutes and voila! Enjoy your yummy chili with no guilt!
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