Three-Bean Chili

This chili is the best chili I have ever had, and I’m not lying. Ground up shredded animal bits deserve no place in the amazingly, flavorful dish. We’re talking REAL FOOD here–> e.g. beans, tomatoes, carrots, and jalapeños for you spicy folks. We make this dish all the time and the plant-based doctors praise us for such good eating (okay, they don’t know me, but if they did–they’d be commending me for this dish!).

Three Bean Vegan Chili

Three-Bean Vegan Chili

You can make this on the stovetop or in a crockpot. Today I’ll explain the crockpot steps. This recipe fills a 6-quart crockpot and makes enough meals to last for the week. Feel free to cut this recipe in half or freeze the extra for later if needed.

Ingredients

1 large onion, diced
4-5 garlic cloves, minced
1 jalapeño, seeded (if desired), diced
2-3 celery stalks, sliced
1 large red bell pepper, diced
2 large carrots, chopped
1 can (15 oz) diced tomatoes
1 cup vegetable broth
1 6oz can (6 Tbsp) tomato paste
5 cans of beans, drained and rinsed–our preference is:

2 cans (15 oz) Red Kidney beans
1 can (15 oz) Pinto Beans
2 cans (15 oz) Black Beans

1 Tbsp Cumin
1 Tbsp Turmeric
1/2 Tbsp Oregano
1/2 Tsp Chili Powder
1/2 Tsp Cardamon (optional)
1 Tsp Garam Masala (optional)
Salt & Pepper, to taste

Directions

Turn your crockpot on to high heat. Place onions and garlic in the crockpot with a Tbsp or two of water to keep them from sticking. Stir until soft and translucent for few minutes. Add the jalapeños, celery, bell pepper, and carrots and stir for another few minutes, adding water as necessary to reduce sticking. Add the tomatoes, broth, and tomato paste and stir well. Next, add the beans, cumin, turmeric, oregano, chili powder, garam masala and cardamon (for an added sweetness), salt, and pepper. Stir everything together, cover, and leave on high for 2-3 hours or low for 4-8 hours or until heated through and the liquid has reduced.

What is great about this recipe is that it is so versatile. You can really add whatever vegetables or beans you prefer, add more or less spice depending on your preference, and even the cooking time is variable to your needs–Going to be at work all day? Put it on low in the morning and leave it until you get home. Need to run a few errands before dinner? Leave it on high for 1-2 hours.

Serving Suggestions

In a bread bowl!

Vegan Soup in Bread Bowl

We like splurging on a bread bowl or two to serve our chili in.

Add sweet potatoes, corn, or even lentils! Get creative with your fave ingredients!

Three Bean Vegan Chili

Or add some delicious vegan cheese on top like this guy–>

vegan cheese model

Be like him. He knows what’s up.

Or maybe you’re a sour cream kind of pal.

Dairy free sour cream

Vegans have your covered.

So don’t fret that you can’t enjoy your chili the way you like it! Hope you give this recipe a try! xoxo

My New Lifestyle

Hey Everyone!

I just finished drinking a delicious smoothie and snacking on some Triscuits with hummus (so yummy and energizing!) and was inspired to write up a post. I am sure you all have been on the edge of your seats for a couple weeks waiting for my next post so I apologize for the delay 😉 I was really hoping to get something up sooner after my return to blogging post here, but alas, life happens. I am interested in eventually making YouTube videos to share quick snippets of this new path I am on with you while having a more personal medium to share in but I couldn’t wait to just blab on here about what I’ve been up to. YouTube may take the back-burner because I like not wearing makeup or pants and I don’t want to scare anyone.

nopants

As I mentioned a few weeks ago, I have transitioned to this new lifestyle which has literally changed my life for the better. I don’t like using labels because there is a stigma associated with just about everything now (why is life so controversial?) but basically, I have switched to a lifestyle studied, proven, and recommended to be the healthiest diet by organizations such as Kaiser Permanente (the largest U.S. managed care organization), the World Health Organization (WHO), and the Food & Agriculture Organization of the United Nations. It is referred to as the whole foods, plant-based (WFPB) diet. It consists of eating mainly fruits and vegetables, whole grains, legumes, and tubers, while minimizing or eliminating meats (including poultry and fish), eggs, dairy, and highly refined foods like bleached flours, refined sugars, and oil.

You may be thinking that it sounds restricting, but in fact, it doesn’t feel that way at all! This comes from a shift in mind-set from “I can’t have that” to “I don’t want that.”

To understand what I mean by this, I recommend watching the documentary Fork Over Knives. It is available to watch on Netflix. The trailer is below. Watch it right now. Go ahead, I’ll wait.

Let food be thy medicine and medicine be thy food. — Hippocrates, father of medicine, 431 B.C.

*Shivers* Doesn’t that just give you the chills?! It is life-changing and life-saving!

My medicine

And good news–it is incredibly easy to make the transition. There alternatives for everything meat and dairy. Check out the options at your local grocery store. Make the switch t0 non-dairy milk. My personal favorite is almond milk but you can also try soy milk, coconut milk, rice milk, cashew milk–the list goes on. They are fortified with calcium and vitamin A and D for strong bones! Also, contrary to popular belief, all fruits and vegetables have protein in them, which I know is a major concern in our society today (even though Americans eat twice as much protein than they need) but if you eat a well balanced plant-based diet, you can easily attain more than enough protein. If you are concerned about your protein intake, there’s also tempeh, seitan, and tofu that you can add to your meals. And don’t forget that nuts and beans are packed with protein!

The chains have fallen off and I no longer feel bound by food. I never have guilt when eating, I am never counting calories and I never feel deprived. I feel satiated, I eat whatever I want, I think clearer, I have so much more energy, I recover faster after workouts, I get all the vitamins and minerals I need (minus B12 which I’ll get into in another post), and all while easily losing weight! I was very sedentary during my switch to this new lifestyle due to endless hours of studying I had to do for a certification I needed for work. Literally, didn’t try to lose weight and yet I dropped 5 lbs! I feel fueled, energized, refreshed, excited, happy, and healthy!

This blog was previously dedicated to my journey to be fit but the blog posts were all about limitations and counting calories. They are the perfect example for what not to do. Funny thing–I had a previous post also titled “My New Lifestyle” which focused on limiting calories. YIKES. Going forward I plan to post about my new lifestyle and share the benefits of eating WFPB, how to get started, and what my journey has been like so far after almost 8 months on it. I am also going to be sharing some of my favorites recipes so far, what I shop for, and how I prepare meals. Woohoo!

I want to share this because I truly care about you all and want us to make these steps towards a healthy lifestyle together! xoxo