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Beanerific Chili

 

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.Β  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.

Beanerific Chili Willy

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.

7 Responses to “Beanerific Chili”

  1. Vanessa said…
    Yum! Tempeh is great in chili... and chili is the best leftover food ever. Last time I made it, I was able to save it for about 8 other lunches. Although I agree with your first observation... I keep wanting to eat it, but much like not wearing white after Labour Day, I feel like chili shouldn't be eaten after May Day. Or something. :) But maybe for really good chili there can be an exception. Can't wait to be on the show this Wednesday!!
  2. Jes said…
    The chili looks great! I love adding tempeh to mine for the texture, and the weather is still really funky, I bet we'll get a cool day super soon and the warm food will be just perfect for it!
  3. Meg said…
    Yum, that looks really good. I've been wanting to try tempeh for a while now, and i still haven't got around to it...maybe i'll try making this! Just wanted to say, yesterday I was flipping through Food & Drink magazine, and I saw that you were quoted about the benefits of coconut water as a natural sport drink. It was so cool! I had just finished telling my Mom about your 3 day green smoothie cleanse, and then i flipped to the page of the magazine and was like "hey, she's in the magazine!" Anyway, just thought I'd let you know!
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  6. #FABDETOX Making Meghan's Beanerific Chili Willy right now! http://t.co/xICuKDv8
  7. […] Try this: Beaneriffic Chili […]

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