– Plant Based – Sugar Free – Gluten Free – Dairy Free – Grain Free – Egg Free – Nut Free –
Don’t you just love sitting down to a big ole’ warm bowl of chili? I do! Especially because it is filling, affordable, healthy and a one-pot-wonder! This time of year, it is still cold, but everyone is looking to get those ‘bikini’ bods on. This dinner is low in calories, high in veggies, high in fibre, and it gives you a little kick of spice to boost that metabolism. This could not be a more balanced meal!
I am so in love with beans. They are so high in plant based fibres and protein. I try to eat at least one serving of them a day. If you do not like black beans or chick peas, do not hesitate to switch them for your favourite beans instead. Sometimes I switch the chick peas to kidney beans. I didn’t add any corn to this chili recipe because I don’t believe corn is very healthy for anyone. That being said, if you LOVE corn, go ahead and add 1-2 cups with the rest of the veggies.
My favourite part about making a big batch of this hearty dish is the fact you have so much leftover! I always divide the leftovers into mason jars as lunch prep. Not only is this super easy for you, but it is also very affordable. All you have to do is whip up a batch on ‘Meatless Monday’ – and BAM – you have lunch for the rest of the week. I suggest enjoying this veggie chili with some avocado, tortilla chips, tofutti (or sour cream), green onions, cilantro, you name it.
My mom always likes to add some quinoa or brown rice on the side of this dish. I personally prefer it by itself… I however recommend you give this way a try – especially if you think you’ll need a little more substance for dinner. Enjoy!