Hey guys! Sorry for the late post today but with all the fun going on yesterday, I didn’t have time to prepare the post for this morning. We had a fabulous Superbowl gathering on Sunday and of course there were some meatless treats. Here’s just a few pics with the new camera cue the “oooohhs and ahhhhs”. I may just bombard you guys with food-porn pictures from now on 🙂
Onto the recipe! I made two kinds of chili, one with turkey and a meat-free version. The veggie chili is inspired from Kris Carr’s Crazy Sexy Bean Chili, click here for her recipe, I did make some modifications to it. This chili is vegan, dairy-free and gluten-free. It is so easy to make; throw it in the slow cooker in the morning or just 30 minutes on the stove and you have a tasty chili that will not have you missing any meat!
FYI – the meat version I made is essentially the same recipe only without the chickpeas and quinoa and I added ground turkey.
1/2 cup dry quinoa, rinsed
2 cups low-sodium vegetable broth
1 cup water
1 15 oz can chickpeas, rinsed
1 15 oz can kidney beans, rinsed
1 15 oz can black beans, rinsed
1 15 oz can diced tomatoes
1 6 oz can tomato paste
1/2 white onion, diced
2 cups kale, chopped (about 4-6 leaves)
1 medium sweet potato, diced
1/2 bunch of cilantro, chopped
1/2 green jalapeno, seeds removed (keep them in if you like more heat!)
3 cloves of garlic, minced
1 Tbsp coconut palm sugar (or any type of sugar)
1 Tbsp cocoa
1 Tbsp chili powder
1 tsp cumin
S&P to taste
Combine all the ingredients in a large pot, bring to a boil, reduce heat and simmer for 30 minutes or until sweet potatoes are tender. Alternatively, you could combine all the ingredients in your slow cooker.
Top with fresh cilantro or avocado and enjoy!
Nutritional Info for one serving (about a cup)
174 Calories, 34g Carbs, 3g Fat, 8g Protein, 318mg sodium, 8g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.
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