Chili with Rainbow Veggies and Pulses

Sunday, 17 January 2016

We had a wintery weekend!

We had hockey, freezing rain, event cancellations, snow, shovelling, skating, sliding and hot chocolate.

Only thing missing was a warming supper.

On it.

So after my pulse-inspired posts last night, a friend, drew my attention to the "pulse pledge" that some individuals are taking. This is where you pledge to eat pulses, at least once per week, for 10 weeks.

While I have not formally committed to it...yet....I am certainly ok with trying to incorporate the idea for one meal a week.

So today..Chili.

Rainbow chili in Emma's rainbow bowl that she painted...trippy

Totally made sense for the weather and activities we have been participating in. Plus, it really freezes well and makes excellent lunches.

This chili is a combo of some recipes thrown together...so much so, that I can't even remember who to connect it to!

Rainbow Veggie Chili with Pulses

2 tsp of canola or olive oil
1 package of ground beef or turkey (omit if you are going veggie)
1 white or purple onion
3 cloves of garlic, minced
2 stalks of celery, chopped
1 cup of chopped carrots
1 cup of chopped bell peppers (I used red and green)
1 tbsp of white sugar (takes some of the acidity out of the tomatoes)
2 large cans of salt-free diced tomatoes; undrained
1 can of drained and rinsed black beans or 2 cups of black beans cooked from dried form
1 can of drained and rinsed chickpeas or 2 cups of chickpeas cooked from dried form
1 can of drained and rinsed salt-free corn niblets



Spices:

1 tablespoon of chili powder
2 pinches of chili flakes (optional)
1 tsp of cumin
1 tsp of dried oregano
1 tsp of dried coriander
salt and pepper to taste
(I also added a tsp of onion powder, cuz it was in my cupboard)



In a large pot, sautee meat with oil, until browned.  Add chopped onion, celery, peppers and carrots and stir until softened.

Add spices to the pot, and stir around to toast them a minute before adding the undrained cans of tomatoes. Add the tablespoon of white sugar.

Cover and simmer until veggies are cooked...or up to an 1 hour.

Add corn, chickpeas and black beans.



Cook until beans/chickpeas are warmed through, and then it's ready to eat!

Serve with some yummy bread or rolls!

I also prefer it with grated cheese and a dollop of sour cream.


Today's a big week in our house!

Stay tuned for a revealing post in a few days :)

K.





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