05 Feb Vegetarian Chili
This plant-based chili is packed with flavours and textures. I used 3 different kinds of beans (pinto, black and white kidney) – each has a different shape and colour and adds so much creaminess to the dish. This recipe is very easy to make since many of the ingredients are pantry staples. A quick chop of some veggies, spices and the addition of stewed tomatoes and canned beans and you have got yourself a huge pot of chili full of fiber and protein. Canned beans are such a convenient budget-friendly item to keep on hand. If possible, choose low sodium beans and make sure to give them a good rinse before using. As for canned tomatoes, they are a rich source of lycopene. Lycopene is well-known as a powerful antioxidant that decreases your risk of cancer and heart disease. Research shows that lycopene in processed canned tomatoes can be absorbed more efficiently by the body. The chemical form of lycopene found in tomatoes is converted by the temperature changes involved in processing to make it more easily absorbed by the body. If you are concerned with BPA exposure from canned foods choose canned tomatoes that are BPA free or stewed tomatoes that are in glass jars. Optional additions for the chili include avocado slices, a sprinkle of cheese, jalapenos, and cilantro.