Chili. Nope, not something we really need to be eating in Spring as the cruciferous goodies begin to show themselves and I can feel the asparagus yearning to spring forth from the earth. I never play by the rules. In my ongoing efforts to eat up my tempeh, I am continually coming up with new and wondrous ways to chow down on it.
The irony of this post is that I am pretty sure everything in this chili was exactly what my gastroenerologist advised me not to eat on the silly ‘low-residue’ diet he recommended eons ago when I was sick. This chili is rich in fibre, has loads of beans and veggies, an assortment of spices and my secret ingredient that makes Grandma Meghan’s Secret Tomato Sauce recipe really kick it to the next level: allspice. And ps- did you know allspice is not a whole bunch of spices mixed together. While in St. Lucia- we were introduced to the allspice tree. Just a little factoid for you.
Who cares the season, there are five awesome reasons why I heart chili.
1. It’s a one pot meal.
2. It’s the best way I can think of to use up a whole whack of veggies that are about to depart to the other side.
3. It freezes awesomely well in 500 ml mason jars, which allows for the ‘ ta-dah’ you have an instant meal just like that goodness.
4. Speaking of instant meal- a chili like this serves as the perfect complete meal.
5. It makes a great, fuel-hardy breakfast.
1 block of tempeh, chopped fine
1 cup of mixed dry beans or 1 can organic beans
3 carrots, coarsely chopped
2 Stalk of celery, coarsely chopped
1 onion, coarsely chopped
2 medium tomatoes or 2 cups of cherry tomatoes
1 Tbs ginger
1 Tbs turmeric
2 Tbs basil
2 Tbs oregano
2 Tbs olive oil
1 tsp thyme
pinch of cinnamon
pinch of all spice
pinch of nutmeg
1 Tbs honey
about 3 cups of water- maybe more
sea salt and cayenne to taste
- If using dried beans- soak overnight, rinse thoroughly, simmer with a piece of kombu seaweed. If you are very sensitive to beans- bring the pot to a boil- it will get foamy. Give it a rinse, refill and then simmer for 1-2 hours depending on your bean choice. I used a mix of kidney beans, black eyed peas and black beans
- Once the beans are about ready, rinse them off and put back in a large pot, add in all the other ingredients. Yes, ALL of them.
- You want to make sure you have water just enough to come almost to the top of the veggies but not covering. You can add more if needed but this should be good.
- Simmer for at least 30 minutes or up to 45, or even an hour.
- Serve hot- and if you like, sprinkle on a little nutritional yeast.