Throughout the month of January, I challenge us to embrace the mantra of gradualness, celebrating each victory, each run (however long), each piece of fruit (instead of that cupcake), each attended yoga class. By acknowledging our incremental efforts and successes, however minute or grand, life and our attitudes about it take on a monumentally positive spin and we find success in ever day. We keep our ‘resolution’ momentum, our gusto, our positivity. With so many people kicking off 2015 with the intention of incorporating more healthful practices into their everyday, I’ll be sharing a series of lighter and abundantly nourishing recipes- perfect for those seeking a post-holiday reset or for plant-based inspiration in this new year. A success in every meal. [line][line]
A super bowl worthy of your Super Bowl celebration, today I’m so excited to share my Super Bowl Chili, Take Two – inspired by last season’s Super Bowl Touchdown Chili. Heartier, beanier, and more nutrient dense, this simple black bean and fire roasted vegetable chili is perfect for those craving Game Day comfort food flavors without the comfort food calories and waistline discomfort. I serve my vegan black bean chili in my favorite bowl or atop a grilled tempeh dog, topped with fresh cilantro, ripe avocado, and a heaping tablespoon of raw hemp seeds.
Super Bowl Chili, Take Two [makes 10 servings]
4 cans (15 ounces each) black beans, thoroughly drained & rinsed, divided
2 tablespoon olive olive
2 large red onion, diced
2 large red bell peppers, diced
2 large green bell peppers, diced
8 cloves garlic, minced
2 tablespoon chili powder
2 tablespoon ground cumin
2 tablespoon raw cacao powder
½ teaspoon ground cinnamon
1 large sweet potato, diced
2 cans (28 ounces each) fire-roasted diced tomatoes
4 cups filtered water
salt & pepper to taste
In a food processor fitted with an S blade, or a high-speed blender, blend 2 cans (½ ) of the black beans until they form a smooth paste. Set aside.
In a large Dutch oven or heavy pot, heat olive oil, red onions, peppers, and garlic over medium-high heat. Sauté, stirring frequently, until vegetables have just softened (about 6 minutes). Add spices and continue to sauté until fragrant (about 1 minute).
Add pureed black beans, whole black beans, sweet potato, diced tomatoes, and water and bring pot to a boil. Reduce heat to medium-low, cover, and allow chili to simmer until sweet potatoes are very soft and flavors have thoroughly melded (about 45 minutes). Remove from heat, serve topped with fresh cilantro and avocado, and enjoy!
Nutritional Information [per serving = 2 cup]
260 Calories, 51g Carbohydrates, 4g Fat, 11.7g Protein, 13.3g Fiber, 11g Sugar