So I love me a good bowl of chili as much as the next person, but how do you change this heavenly Mexican comfort food so that it is healthy, quick and easy to make? First, start by making a vegetarian version of it for Jamie Oliver’s famous Meatless Monday movement. Second, by making it so effing good, you won’t even mind that it’s not it’s normal fatty cheesy self.
I did just that by trying to pinpoint what it is about a good bowl of chili that I love so much. I love the creamy avocado, I love the pickled spicy jalapenos, I love the meaty, chunky flavor of the actual chili sauce–now how can I translate that to veg, low fat and all around healthy chili goodness? Well, here’s how
- 2 cans of organic diced tomatoes
- 1 bunch of fresh spring onions
- 1 bunch of fresh coriander
- 4 cloves of garlic
- 1 cube of Kallo’s organic mushroom stock bouillon cube
- 1 can of organic chickpeas (some people call them garbanzo beans of hummus)
- 1 can of water
- 1 teaspoon of cumin
- Sea salt and black pepper to taste
- 1 chopped jalapeno pepper
- Chopped bell peppers (whatever colors you can find)
Here’s how to put this bad boy together:
- First, chop up your bell peppers and place in a large non stick skillet with no oil on a high heat and let the bell peppers get all char-grilled (let the skin get nice and black so it has a nice charred flavor).
- Then, add your garlic and fry off until golden.
- After that, add the rest of your ingredients and bring to a boil.
- Once the sauce is boiling, lower the heat to a medium-high and cover so it can cook.
- That’s it! Can you believe how simple that was?
I served my chili with some mixed quinoa, ripe avocado, more spring onions and cordiander, shredded iceberg lettuce and a dollop of labneh. You can add whatever the heck you feel like adding. Make some toasting corn tortiallas? Queso fresco or sharp cheddar cheese on top? All hell to the yes! Mmm…I think I’m going to try that with the leftovers right now!
Brb going to go do that.
In the meantime, go straight-up bananas with me and give this recipe a shot and let me know if you have any of your own twists and turns to add!
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