Chili

I contemplated long and hard before posting this recipe. It's definitely one of our household staples in the fall and winter months. So hearty. So flavourful. So perfect.

EXCEPT, it's not yogic.

Meat is not part of the yogic diet. And with this being a yogic website, I feel a bit shameful sharing it. However, not sharing it would be hypocritical in some sense. A lie, as if I didn't eat meat. Because, I do. 

Now, believe me when I say, I've tried hard to make this recipe vegan, but there's always something missing. It's too sweet for my liking and never heavy enough, like a chili should be. So - if you have the secret to vegan chili, I'm all ears! 

What ultimately convinced me to share this version was that I cannot deny the healthful part meat plays in my diet. Iron and B12 deficiencies are a serious issue and can leave a person feeling pretty crummy. It is my Naturopath, Dr. Jennifer Luck, who urged me to include more red meat in my diet - and this recipe really hits the spot!

Preparation time: 15 minutes prep +  Minimum 2 hours simmering 

Serves: 10 servings 

Ingredients:

  • 1 tsp avocado oil
  • 2 onions
  • 1 lb ground beef (or 3 cups of brown lentils to make it vegan)
  • 2 heaping tbsp of Tex-Mex spice mix
  • 10 medium-sized tomatoes
  • 3 bell peppers (I like 1 red, 1 orange, and 1 yellow for diversity)
  • 5 cups cooked kidney beans (dried, soaked and cooked OR 2 cans, rinsed)
  • 1-796ml can of diced tomatoes
  • 1-156ml can of tomato paste

In your largest saucepan (I use a 9L stockpot because it makes for easy mixing but you truly only need a 4-5L), heat the oil over medium heat. Cook the onions until translucent. Add beef and cook thoroughly. Add spice mix, tomatoes, bell peppers, kidney beans, canned diced tomatoes and tomato paste. Stir and let simmer over medium heat for at least 2 hours. 

Optional: Top with sour cream or yogurt and serve with homemade cheese bread. 

This chili keeps in the fridge for 3 days or you can freeze it up to 3 months. I prefer to make a big batch, eat a bowl or two and then stock the freezer up with a few servings for an easy, weeknight dinner. Winter won't feel so long when you've got delicious options at your fingertips!