Now that it’s getting a bit chillier outside and the darker days are upon us, I was craving this warm hearty bean chili stew with mixed veggies. This isn’t your typical chili because I have not added tomato sauce; but go ahead and add this if you want more of a chili-like stew. For the beans I always like to buy my beans in bulk because; 1. you save money and 2. you are getting a much better quality (canned foods usually have chemicals-BPA’s + EDTA, & we don’t want that). Purchasing beans in bulk may steer most people away because most do not know how long to soak and cook them for; but once you get used to this, it becomes second nature-I promise! Typically beans need to be soaked anywhere from 8- 24 hours before cooking. The bean mix I used in this recipe was a mix of Kidney, pinto, black-eyed peas, lentils, and a few more; I cooked them for approximately 40 mins (until they were soft). Here is the recipe…
INGREDIENTS
2 1/2 cups of beans – cooked
2 cups steamed broccoli + 1/2 cup kale – torn into small peices
2 carrots – finely chopped
1 tomato – diced
1/4 chopped white onion
3/4 cup of chopped white mushrooms
1-2 cloves garlic
1 Tbsp organic olive oil
Chili spice mix – paprika, chili powder, cayenne, cumin, pepper
Sea Salt
METHOD
Heat Olive oil in large fry pan-medium heat
add garlic and onion and saute till a bit soft > add in mushrooms and cover > continue to saute till soft.
Add in tomato > and the rest of the ingredients > continue to heat on med heat until the beans and veggies are nicely heated.
Serve immediately **can add a small jar of tomato sauce and spiced ground (cooked) turkey for a more hearty style chili. I’ll post this recipe in an upcoming blog 🙂 Love to hear your feedback!
