Oh my, what a big weekend that was!

Winter Solstice!

SuperMoon!

Exclamation marks!

I decided we needed to stop the madness and get grounded again with a big, hot-pot of Veg Chilli.

Back when I was a newbie vegan and not very handy in the kitchen, one of my favourite mealtime tricks was to empty a can of chopped tomatoes and a can of (drained) red kidney beans into a pot with a chopped chilli, let it simmer for 15 minutes or so, throw in some coriander/cilantro leaves, and eat it using corn chips for spoons.

Sometimes I’d  pretend to be a cowgirl.  A cowgirl with cool, sparkly vegan boots, and vegan marshmallows by the campfire.  hmmmmmm…

Where were we?

Oh yes, getting grounded.   *ahem*

These days when I make chilli I squeeze those vegetables in good and tight so it’s packed with nutrition, but I’d never thought of adding kale to my chilli until my lovely Postman delivered a copy of Kris Carr’s Crazy Sexy Kitchen last week and I spotted this recipe.  Genius!  

I stuck with my usual recipe (because we’re getting grounded, remember – no funny business!) but I just had to try the kale trick.  Stealth kale!  Way to go, cowgirl!

I’ll most definitely be trying the Crazy Sexy Tempeh and Maple version next time, but for now this old faithful restored peace to the Galaxy.  As you were, young Jedis.
 

Veg Chilli
 
From the kitchen of: 
Goodies
  • 1 tbsp Cumin seeds
  • 1 tbsp Olive Oil
  • 1 clove Garlic, crushed
  • ½ Onion, chopped (brown or red are both good)
  • 2 tsp freshly chopped Red Chilli (or Jalapeno)
  • 1 tbsp Mexican Chilli Powder (or a blend of paprika, cayenne, oregano & pepper)
  • 1 Zucchini, chopped
  • 1 cup diced, peeled Sweet Potato
  • 1 small Capsicum/Bell Pepper, chopped
  • 1 cup Mushrooms, sliced
  • 2 x 400g/14oz cans chopped Tomatoes
  • 2 x 400g/14oz cans Kidney Beans (or Black Beans), drained and rinsed
  • 2 cups filtered Water
  • 1 cup washed, chopped Kale leaves
To serve
  • Fresh Coriander/Cilantro leaves
  • Organic, non-GMO Corn Chips
Instructions
  1. In a large pot over medium heat, toast cumin seeds until fragrant.
  2. Add olive oil, onion, garlic and chilli pepper. Stir-fry until onion is translucent.
  3. Add all remaining ingredients except kale. Cover, reduce heat, and allow to simmer for 25 minutes or so, or until potatoes are tender.
  4. Remove from heat, stir through kale, sprinkle with coriander leaves, and serve with corn chips.

 
Mexi Bean & Veg Chilli

 

5 Comments on Mexi Bean & Veg Chilli

  1. [email protected]
    June 26, 2013 at 8:37 am (4 years ago)

    It’s about 95 degrees here but that chili is making my mouth water! I’ve never tried kale in chili, but I definitely will try it once the weather cools down!

    Reply
    • * Vegan Sparkles *
      June 27, 2013 at 10:11 am (4 years ago)

      Do it, Reia! Such a simple (and delicious) way to add a few more greens to your day. 🙂

      Reply
  2. leslie
    January 6, 2014 at 7:54 am (4 years ago)

    I made this tonight and it was delicious!!!! I can’t wait to have it for lunch tomorrow! I just stumbled across this website and I love it and can’t wait to try more recipes. Thank you! !!!

    Reply
    • * Vegan Sparkles *
      January 6, 2014 at 7:55 pm (4 years ago)

      Well I’m so glad you did, Leslie! So lovely to have you here. Welcome! 🙂 x

      Reply

1Pingbacks & Trackbacks on Mexi Bean & Veg Chilli

Talk to Me