Monday, July 2, 2007

This Ain't Your Momma's Chili!

To get things groovin' with this new little project of mine I've taken on the task of participating in SweetNick's blogging event promoting Antioxidant-Rich Foods as well as getting in the reccomended 5-10 servings of fruits and veggies everyday. Being almost completely vegetarian myself, I practically live off of fruits and veggies so this is no problem for me. When my FH talks about wanting to get healthier, I cut down on baking the really sweet, lucious, creamy yummy things I love to make and instead scout around the web and my cookbooks for inspiration. With September looming nearer, and FH's work schedule at one of the crappiest points it's ever been, I wanted to make him something special. Something spicy and filling.

I decided on chili. But not just any chili. I mustered up my *great* cooking skills and threw together Andrew's Power-Packed Vegan Chili!! (link will take you to my GroupRecipes profile page, where I have also posted the recipe)

This chili combines the powerful secrets behind tomatoes, a mix of beans, chili powder, cinnamon, veggies and cocoa powder (yes, cocoa!) with protein-heavy whole grain quinoa and a touch of beer to create a thick, flavourful and rich one-bowl meal that can keep even his stomach full for hours!!

Andrew's Protein-Packed Vegan Chili
Serves 10
1 tbsp olive oil
1 onion, chopped
1 cubanelle pepper, chopped
1 green pepper, chopped
2 red peppers, chopped
20 baby carrots, chopped
5 cloves garlic, diced
10 button mushrooms
2 jalapeƱos, chopped
1 tbsp cumin
3 tbsp chili powder
2 tsp cayenne pepper
2 tsp cinnamon
2 tbsp oregano
1 tbsp basil
1 tbsp paprika
2 tsp mustard powder
½ cup stout beer
28 oz whole tomatoes
28 oz crushed tomatoes
1 small can tomato paste
2 tbsp unsweetened cocoa powder
1 cup quinoa
2 19-oz cans mixed beans
Water, as required
  1. Heat olive oil in a VERY large stockpot.
  2. Add onion and sweat down thoroughly.
  3. Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
  4. Add spices and stir until fragrant.
  5. Pour in stout, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
  6. Add cocoa powder and stir.
  7. Let simmer on low heat 45 minutes.
  8. Add quinoa, stir and simmer 20 minutes, adding water if required.
  9. Add beans along with their liquid, stir and simmer at least 15 minutes before serving.

Amount Per Serving
Calories: 326.7
Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 796.1 mg
Total Carbs: 61.1 g
Dietary Fiber: 13.5 g
Protein: 13.5 g

This chili provides 25% of your RDA for protein, 55% of the RDA for fibre, 165% of the RDA for Vitamin C and 126% of the RDA for Vitamin A. Serve 'er up!!

PS: Check out the full round-up here!

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