Transcript
cinnamon and nutmeg are usually reserved for sweeter dishes. But today, I'm gonna be showing you a meatless, chili recipe. Yes, chili can be meatless and delicious. It uses these seasonings to add complexity to the flavor while also adding an extra boost of anti-oxidants. So, let's get started. For this recipe, you'll need, vegetable stock in a box, extra virgin olive oil, garlic, thinly sliced, a chopped onion green bell pepper, salt and freshly ground black pepper, spices, one bay leaf, black beans rinsed and drained, red kidney beans cannellini beans, fire-roasted diced or crushed tomatoes, and tomato paste.
Start by heating a dutch oven on medium-high heat with a little olive oil. Add one chopped onion and let it soften. Now add salt and pepper. then add green bell pepper. Let this mixture soften for a few minutes. Now comes the fun part, adding your spices. A little paprika, got your cumin oregano, coriander, got the red pepper flakes just for a little extra added spice, one bay leaf, then we've got cinnamon and nutmeg.
our non-traditional, delicious complex flavors. Now we're going to add our most important ingredient, our beans. Beans are an excellent source of protein, they have tons of fiber and B-vitamins. Plus, they're cheaper than buying ground beef. Now, I'm going to add in my tomato paste. Then, add in your diced tomatoes, with the juice.
if you like your chili thick, you can keep it as is or you can thin it our by adding a little less. Cook in a chili for about 20 minutes and turn off the heat and when it cool for a bit. Delicious, just a hint of cinnamon and nutmeg. You also add toppings like, cilantro and avocado and pumpkin seeds, just to give it a good crunch and are full of zinc and crumble a few of tortilla chips on top.
Squeeze a lime for acidity and you've got yourself amazing, full of chili. I dare to say. Thanks for watching Fit Sugar TV. We'll see you next time.
0 Comments