Vegetarian Chili

Vegetarian Chili

Chili can be hard on the digestive system because of the complex starches in the beans. Take a digestive enzyme or have a small glass of water with apple cider vinegar before eating for easier digestion.

1 onion, diced
1 large carrot, diced
1 large stalk of celery, diced
1 cup (250 mL) mushrooms, sliced
2 garlic cloves, minced
1 Large can of organic whole tomatoes.
1 14-oz (454-mL) can of your favorite beans, drained and rinsed, or dried beans that have been soaked overnight and cooked for an hour.
1 tsp (5 mL) ground cumin
1 1/2 tsp (7 mL) chili powder
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) sea salt

Lightly oil a medium skillet and sauté (or to reduce calories, sauté with water) onion, carrot, celery, mushrooms, and garlic until onion is transparent. Add the whole can of tomatoes, beans, and seasonings. Cover and simmer 40 minutes, keep tasting, and add water if needed.

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