Mild Vegan Chili – Health-Style
I am, probably, the worst cook in Saint John. Onion, garlic, vegetables, oil… I have no idea how to combine them together to make a delicious meal.
I really won the jackpot when I started dating Adam. Not only is he a good boyfriend, but he can take random ingredients from our pantry and fridge and make a delicious meal – from items I would never think of using! And he cooks for me all the time! #Winning
Since I’m on this 30before30 health kick, I thought I’d share some recipes straight from our kitchen courtesy of Adam & a pen and paper on the counter.
Mild Vegan Chili
- 2 tbsp olive oil
- 1 onion, chopped
- 2 bulbs roasted garlic, minced
- 2 cups chopped veggies (1 cup carrots, 1 cup peppers)
- 4 cans tomatoes (diced, no salt)
- 2 cans PC Blue Menu black beans drained/rinsed
- 1 can red kidney beans, drained/rinsed
- 3 tbsp chili powder
- 1 1/2 tsp cracked black pepper
- 1/2 to 1 veg. bouillon cube, diluted in 1 tbsp hot water (to taste)
- 1/2 tsp dried oregano
- 1 tbsp Crosby’s molasses
- 1 tsp chipotle powder
- 1 can corn kernels
- juice of 1 lime
Add in about that order. Brown onions a bit. Add the lime near the end. Simmer 5 hours or so.
This will yield about 10 – 375 mL servings (which is a PERFECT amount for a bigger lunch!). Each serving is less than 300 calories and about 5 Weight Watchers points. (Not the new pts plus system, but the old Calories/Fat/Fibre system).
And in case you were wondering:
Onion = $1
Garlic = $1
Veggies = $1.50
Tomatoes = $4
Beans = $3
Corn = $1
Lime = $0.50
Misc = $0.50 (spices, etc)
= $12.50 for 10 servings
= $1.25 / serving
Thanks, Adam, for recording what you were adding to the big chili pot!
See you soon,