Busy Mommy/Healthy Kid: Vegan Chili Recipe

Here is a fast and easy recipe to make when you have nothing in the refrigerator and still need to make dinner.  This is a yummy and tasty chili that can be used on top of brown rice, baked potato or cut up romaine lettuce leaves.  What is most wonderful about this recipe is that it will last in the refrigerator for a few days for reheating and taking for lunch or using for another meal.  It can also be frozen in a zip lock or plastic container and reheats well.  The other idea is it can be cooked in the crock pot, rather than stove top, for a few hours on low.

Combine all ingredients in a pot or large saute pan
1 large onion – chopped
1 large sweet red pepper – chopped
1 cup of filtered water
1 large can organic diced tomatoes
2 cans organic black beans, rinsed
3 cloves of garlic minced
1 tsp sea salt
1 tsp hot sauce
1 tsp paprika
small can of tomato paste
chopped basil
chopped parsley

Heat and simmer for at least 20 minutes or longer.

Suggested additions:
Chopped Celery
Cilantro
Different bean types
Salsa at the end (don’t cook it so that it remains flavorful)
Top with sliced avocado or guacamole

Advertisements

About Ana Goldseker

I am a whole foods coach specializing in weight loss. I help people with food addictions and building a food plan that works for them. Please visit my website at www.mindfulnutrition.net for more information.
This entry was posted in Recipe, Recipe Makeover and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s