Whoa, it is really, really cold outside. This is a great day for some warming chili! Although this could be garnished with Daiya cheddar shreds, avocado slices or Tofutti sour cream I prefer to eat my bowl of red just plain and enjoy all the spicy heat it delivers.
This chili is rich in tomatoes, beans and spicy heat. All of which are teaming with essential nutrients for the body.
Research indicates that there is a high likelihood that the consumption of tomatoes and tomato based products actually may prevent the risk of macular degenerative disease which causes blindness in older people. Also, tomatoes may be used to help prevent lung cancer as well as prostate, rectal, colon, breast and endrometrial cancer. And the antioxidant, lycopene, becomes more readily available if the tomatoes are cooked.
Beans are an often-overlooked food source that could be helping people fight a host of chronic diseases, including cancer, heart disease, diabetes and obesity. Beans high fiber content prevents blood sugar levels from rising too rapidly after a meal, making them an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. The antioxidant activity in beans reduces the damage caused by free radicals and may also reduce the risk of cancer. Beans promote satiety and provide sustained energy, which helped individuals eat fewer calories and maintain a healthy weight.
Chipotle may help prevent blood clots from occurring, thus enhancing protection from heart attack, strokes and other cardiovascular ailments. These spicy little peppers help clear congestion and mucus blockages in the respiratory tract which may prove useful during bouts with colds and cough. Chipotle helps fight inflammation. And if that wasn’t enough, chipotle helps fight stomach ulcers and other intestinal diseases.
1.35 lbs. of meatless grounds (Yves)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 T coconut oil*
2 cans diced stewed tomatoes
3 cans (15 oz.) pinto beans, or red beans or mixed
3 cans (8 oz.) tomato sauce
2 cups salsa (use a favorite brand)
1 can non-alcoholic beer
7 strips vegan bacon flavored strips (Smart)
1 to 4 chipotle peppers in adobo sauce, finely chopped
1 T dried oregano flakes
1 t ground cumin
1 t Himalayan sea salt*
1/2 t mesquite liquid smoke
1/8 t stevia
Submerge the package of the frozen meatless grounds in hot water to thaw. Combine the onion, green and red peppers and coconut oil in a 6 quart saucepan and heat on medium high. Stir and saute the vegetables until slightly cooked. Add the remaining ingredients including the meatless grounds and heat through to blend flavors. This can be served immediately but it tastes better if chilled overnight and heated the following day before serving. Serves about 10.
©Janice Moreland http://thekitchentwist.com