April 4, 2019

PLANTBASED CHILI

INGREDIENTS

Makes 6-8 servings

1 diced white onion
5 large carrots dices small
3 sticks celery diced
2 cloves crushed garlic
3T olive oil
1T apple cider vinegar
4T coconut aminos
1/2 bottle white wine (drink the other half or freeze it for the next time you make it – just put it in a stasher bag.)
2T cumin
2tsp paprika
1/2 tsp oregano
2-3T raw honey or molasses for vegan
1/4-1/2 tsp ground chipotle peppers (tip: sometimes buying flakes and grinding yourself is a lot cheaper!)
1/4-1/2 tsp chili flakes
15oz fire roasted tomatoes 
15oz diced tomatoes
3T tomato puree
1 tsp dijon mustard
3-4 cups pre cooked butternut squash cubes
2-3 cup stock (or water and veggie Better Than Bouillon paste)
Salt and pepper to taste
4 cups pre soaked, sprouted and cooked pinto/white/black beans (I get whatever is on sale!)

 

DIRECTIONS

The day before for ease, I bake the squash whole and skin on at 350 until I can stick a sharp knife through it. About an hour, you don’t want it falling apart or it will lost its shape in the chili, but you need it soft. At the same time, start the dry beans soaking.

The next day, drain and cook the beans until tender (you’ll need a few extra days of rinsing to sprout them but you can just soak and cook them too.)

In a deep pan sauté the carrot, celery, onion and garlic in olive oil over a low/medium heat.  Stir them regularly until they are soft and the onions are translucent. Add in half of the beans and the dry spices and stir everything together.

Turn down the heat then stir in the aminos and apple cider vinegar. Next deglaze the pan with 1/2 bottle of the white wine, scraping up all the bits that are stuck to the bottom of the pan.

Finally add in all other ingredients (except the remaining beans and squash), with the stock and stir it all together. Then cover the pot with a lid, make sure the heat is on low and then cook it all down on that low heat until everything is soft and the flavours have come together. About 1 hour.  After an hour add in the remaining beans and squash, taste, season to taste and cover to cook for another 15 minutes or until you are ready to serve.

We top our bowls with chopped cilantro, spring onion and avocado slices and eat it with wedges of Paleo Corn Bread – you can find that recipe HERE.

Enjoy!

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