Chilly is one of my favorite dishes from the times I was not vegan. I used to buy it from one of the fast food chains for a dollar or two, and be happy with my satisfying meal. Little did I know about how I actually abused my body with these harmful ingredients, and how eating this crap related to many health Issues I was facing at that time, including allergies, digestive problems and more.
This recipe, however, is very healthy and has zero chemicals or harmful ingredients. If you like beans of all kinds, this is the recipe for you! Please note that chilly and actually beans sometimes makes you feel a bit full – some people like it, especially in the cold winter days (a great comfort food…), but some may find it disturbing and prefer lighter dishes. It is really a matter of personal choice.
What you need:
* 1 tbs olive oil
* 1/2 onion, chopped
* 2 bay leaves
* 1 tbs ground cumin
* 2 tbs ground oregano
* 1 tbs salt
* 2 stalks chopped celery
* 3-5 chopped garlic cloves (according to your personal taste – I love garlic but some like it less!)
* 1 pack vegan burger crumbles (“meat” style): optional
* 5-6 chopped ripe tomatoes
* 1 tbs black pepper
* 1 cup red kidney beans
* 1 cup garbanzo beans
* 1 cup kernel corn (you may use the frozen kernels)
* 2-3 tbs red chilly flakes (optional)
* 2 chopped jalapeno peppers (optional)
What to do:
- Heat the olive oil in a large pot over medium heat. Stir in the chopped onion, and add the bay leaves, cumin, oregano, and salt. Stir until onion is tender, then add the celery, garlic and peppers. When vegetables are softer, add the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer for 5 minutes.
- Add the tomatoes into the pot. Add the chilli flakes. Stir in the kidney beans and the garbanzo beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Add the corn, and continue cooking 5 minutes before serving.