I am a food hoarder.
I buy all of this fancy food and then I don’t eat it. I let in sit in the pantry and expire and get stale. I don’t want to eat it because then eventually it will run out then I won’t have any more because for some reason my mind thinks it’s the last package of it in the world and I can never buy more.
Why do I think like this?
Gourmet nut butters, raw granola bars, fancy pesto. Seriously. I once made a tiny jar of pesto last for 4 months. I just took a dime-sized dollop everyday for my sandwich. It’s led me to not trying new things because I don’t want to use them up.
But anyways since this is a recipe post I should probably talk about the chili 😉
Basically I just threw in some spices, veggie broth, quinoa, sweet potatoes, white beans, tomatoes, and kale all into a big pot and let it simmer. What I was rewarded with was a heart warming bowl of the tastiest chili I’ve ever made. Since, you know, it’s the only chili I’ve ever made 😉 It’s vegan, gluten free, and bursting with nutrients! I don’t think there’s one ingredient that you’ll feel guilty about indulging in.
But seriously, it’s good. Like eat-it-straight-out-of-the-fridge-by-sticking-my-face-in-the-bowl good. Did I just admit to that? Sorry Mom.
I actually made this back in March and never posted the recipe. I’ve honestly had it sitting in my drafts, fully written. I didn’t want to post a fall/winter recipe right when the season of fresh fruits and salads was coming. But now it’s going to get cold pretty soon so here’s to the first fall recipe! (I’m definitely not done with summer recipes yet. I still have approximately 50 zucchini from the garden:)
- 1 small white onion, chopped
- 3 garlic cloves, chopped
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- dash red pepper flakes
- 1 can tomatoes (I used roasted garlic)
- 1 can cannellini beans
- 16 oz vegetable broth
- 1/2 cup quinoa
- 1 small sweet potato, cooked and cubed
- 2 cups kale, torn off the stalks
- For topping: avocado, sour cream/greek yogurt, shredded cheese
- In a large pot over medium heat, cook 1 tbsp of olive oil and the chopped onion until the onion turns transparent, about 10 minutes.
- Add the 3 chopped garlic cloves and stir, careful not to let them burn. After a few minutes, add the spices and can of tomatoes.
- After a few more minutes add the vegetable broth, white beans, and quinoa. Keep stirring until the quinoa starts "popping" out of the shell. Mine took about 25-30 minutes.
- Finally, add the precooked sweet potato and kale pieces, however big you want them to be.
- Once kale is wilted to your liking, ladle into bowls and top with avocado and anything else!
Happy Meatless Monday!