I’m sharing a delicious recipe for Champion Chili (Vegetarian) from the How Not to Die Cookbook.
Thank you guys so much for all of the great comments over at my last post. It’s so interesting to read about all of the food journeys in this community–A lot of you have either been vegetarian in the past, or are moving that direction now. I loved hearing that the post was timely for many of you! (I recently read somewhere that there are 60% more vegetarians in America now than just a few years ago. Fascinating!)
Well, as promised, I am back with one of our family’s favorite recipes (so far) from my new “How Not to Die” cookbook. I thought this was a good recipe to share because it is quite family friendly. I know how hard it is to please everyone, and most of us have at least one veggie-skeptic in the mix who is happy to ruin a good dinner with a bad attitude.
But Champion Chili? Well, it’s subtly vegan. It is quietly healthy. It’s not in-your-face nutrition, but Instead just a chunky, beany, tasty, CHILI! (who doesn’t love chili?)
One thing I just have to mention that I appreciate about the How Not to Die cookbook: When I make these recipes I don’t just feel like I am avoiding bad things, but like I’m doing something good for myself. This chili has a purposeful combination of beans, vegetables, and spices that all serve our body in some important way. We are literally combatting disease with each bite, and THAT is pretty cool.
**A couple more quick notes —
*I doubled this recipe and we ate it all week-long. (It’s great for lunch or heat up for a quick week-night dinner.)
*As usual, I switched out a few vegetables to use up what we had on hand. I added carrots and left out mushrooms (what’s up with kids and mushrooms anyway?)
*You’ll see the “Savory Spice blend” listed as an ingredient: This blend is one of the mini-recipes in the front of the How not to Die cookbook that is used in many recipes throughout the book. I went ahead and included the full Savory Spice blend recipe below, though this will be much more than you’ll need for this chili! (it’s a nice seasoning, so you’ll probably be glad to have it to use with other meals!) Or just skip it because the chili will still taste great without it!
*Finally, in case you’re wondering, the crackers shown in the photos are from a health-food store (they’re actually called “Flackers”). They are very healthy but not at all tasty.
(One of my boys may or may not have ended up making some quesadillas to serve with this chili… 🙂 Baby steps.)
- 1.5 cups vegetable broth
- 1 red onion
- ½ cup minced celery
- 2-3 cups chopped mushrooms (any kind)
- 1 bell pepper, seeded and chopped
- 1 zucchini, chopped
- 1 small hot chili pepper, seeded and finely minced (optional-- I did not use this.)
- 2 garlic cloves
- 3 Tablespoons jarred tomato paste
- 2 Tablespoons chili powder, or to taste
- 1¼ inch piece fresh turmeric, grated (or ¼ tsp. ground, which is what I used.)
- 1 14.5 ounce can diced tomatoes, undrained
- 3 cups cooked pinto beans, or 2 15.5 ounce cans pinto beans, drained and rinsed.
- 1 cup corn kernels
- ½ tsp. smoked paprika
- 2 teaspoons Savory Spice Blend (2 T. nutritional yeast, 1 T onion powder, 1 T dried parsley, 1 T dried basil, 2 tsp. dried thyme, 2 tsp. garlic powder, 2 tsp. dry mustard, 2 tsp. paprika, ½ tsp. ground turmeric, ½ tsp. celery seeds)
- In a large pot, heat 1 cup of the broth over medium heat. Add the onion and celery and cook until softened, about five minutes. Add the mushrooms, bell pepper, zucchini, chili (if using), and garlic and cook until softened, stirring occasionally. (about 10 minutes.) Stir in the tomato paste, chili powder, and turmeric; then add the tomatoes, pinto beans, and remaining ½ cup of broth. Simmer until the vegetables are tender, stirring occasionally, about 4 5minutes. Add a little water if the chili gets too thick to your liking. Stir in the corn, Savory Spice Blend, and paprika. Serve hot.
I do hope you love it! (and it’d be great if you would Pin and Share with friends using social media buttons below! Thank you!)
Here are links (affiliate) to order the books:
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse DiseaseThe How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease
PS: IF YOU HAVEN’T YET, HOP BACK TO MY LAST POST TO ENTER TO WIN THE HOW NOT TO DIE BOOK OR COOKBOOK! Giveaway ends next Wednesday night, the 14th of March.
PPS: Luke and I are going to Tahiti tomorrow!! I know, right!? Luke has a WSL Pro Jr. Surf contest there, and being the loving, sacrificial mom that I am, I am going along to support him. (SO excited!!) Be sure to join us on the adventure through Facebook and Instagram! 🙂