As the nights become cooler, I get inspired to create soups to have for dinner. Chili is an easy to make meal that tastes better the second and third day as the flavors marry.
This Gluten Free
YogaLean chili recipe is a vegetarian chili. There are a variety of methods for preparing chili and serving suggestions. Find the method that works for you based on your preferred flavor profile and desired protein source. It is advisable that you make the base protein beans or meat and not combine both. The combination of proteins is a challenge for most digestive systems.
Chili takes no time if you are using canned beans. Chili takes patience and planning if you are rehydrating. I rehydrate as I sleep, you could rehydrate during the day. Once the “inactive” time is over, the cooking time is about 2 hours till the beans soften (1 hour if using canned beans).
Vegetarian Chili Base Ingredients:
3 cups of dry kidney beans or 6 cans of beans drained
1 bay leaf
4 cans of diced tomatoes (I used garlic and olive oil flavored tomatoes)
1-2 cups of vegetable broth
1 onion diced small or 2 shallots
4-8 cloves of garlic – diced – depending on size
Peppers – Jalapeños or Anaheim chilies – 2-4 depending on your interest in HEAT and the size of the pepper
Chili powder
Cumin
Optional Vegetable Additions: Corn, bell pepper, or zucchini
If you wish to use meat:
Modify STEP 1 of the recipe to “Sauté the meat with the diced garlic/shallot and garlic. (Use 2-4 TBSP Olive oil if using a LEAN protein - suggested option if you wish to add meat- like ground turkey)
Vegetarian Chili Base Recipe:
STEP 1: If you are not rehydrating the beans, open the cans and drain them and move on to STEP 2.
Ingredients:
• I used 3 cups of DRY kidney beans – you could use 6 cans of beans (drained) if you do not want to rehydrate the beans
• 6 cups of liquid (I used 3 cups of water and 3 cups of low sodium vegetable broth)
• 1 bay leaf (discard after rehydration)
If you are rehydrating the beans:
• Rinse the beans and add the beans, liquid, and bay leaf to a covered container. Let sit over night so the beans absorb the liquid.
STEP 2:
1. Sautee onion/shallot and garlic in 2-4 tbsp of olive oil in a soup pot until translucent. Add the beans, hot peppers, cans of tomatoes, 2 cups of low sodium vegetable broth and spices. Start by adding 4 TBSP of chili powder and cumin. Bring the pot to a boil. Reduce to a simmer and cover.
2. Stir from time to time. Add additional chili powder and/or cumin 1 TBSP at a time if you wish more heat.
3. After the chili has been cooking for an hour, add additional vegetables you wish – evenly diced.
4. Cook until beans are tender. Add an additional can of tomatoes or cup of broth if needed.
5. Store in an airtight container in the refrigerator.
Gluten Free YogaLean Serving Suggestions:
I have experienced numerous serving preparations for chili in people’s homes or restaurants. I have seen a dollop of sour cream on top of the bowl of chili, a mound of shredded cheese, crackers, bread sticks, corn chips (Fritos most often), and tortilla chips.
To make your chili a healthy, yet satisfying meal, I suggest pairing it with Gluten Free crackers if you desire a crunch, gluten free corn bread (I like Bob’s Red Mill, or a gluten free roll (Scharr makes great ones).
To cut the heat after the meal, you can enjoy a few dates. (I get mine at the Farmer’s Market from Futterman Farms – they do ship product) or have a cup of sweet tea like Good Earth’s Sweet & Spicy.
