Rock and Roll Chili (Whole Food Plant Off Base)

Hey All! This is Katie today. I have recently decided to go whole hog (if you’ll excuse the turn of phrase) with this plant based thing to really see if it would have any effect on my autoimmune disease. The jury is still out on my symptoms, but I can say – hands down – my energy level is about 10 times what it was. As a mother chasing around a 4 year old this is an epic breakthrough. So after deciding to try it for 2 weeks I’ve adopted it as a permanent way of eating. I hope.

IMG_3342I affectionately refer to my diet as “Whole Food Plant Off Base” because it closely follows Whole Food Plant Based with a couple wrong turns along the way. I haven’t completely cut out oil yet. Last week after a particularly stressful day when the opportunity presented itself to enjoy some vegan girl scout cookies I enjoyed them thoroughly. I am not perfect and do not want to present myself that way.

IMG_3341I will refer to this as WFPB for the sake of efficiency. If you aren’t sure what that is please check out this link for a great explanation of the differences between it and Veganism.

https://www.mindbodygreen.com/0-24031/veganism-versus-a-whole-food-plantbased-diet-whats-the-difference.html

Now, without further ado, onto the recipe (if there are folks out there who have corrections on whether or not this is WFPB, I welcome them – still new):

Rock and Roll Chili

1 small white onion
2 large carrots (or 3 small)
3 stalks of celery
1 bay leaf
2 packets mild chili seasoning
1 can tomatoes (mine were chunky – use what you like)
1 can chile and tomato mix
2 green peppers
1 can chili beans
1/2 small bag frozen corn
2 tsp salt (optional)
1 tsp pepper
2 tsp cumin
1/2 tsp cinnamon

Optional Cashew Crema recipe here:
http://thymeandlove.com/basic-cashew-crema/

First – and this is most important – pick your music of choice and CRANK IT! This is what makes it rock and roll chili. Or whatever genre of music is to your liking. Adjust the name accordingly. Bonus points if you use your spoon as a microphone.

This (slightly) spicy chili is perfect to take the chill out of winter.

In my dutch oven (I adore this thing), I added a little water, and a frozen mix of the onion, carrot, and celery that I chopped and vacuum sealed from the farmers market last spring. If you don’t have it pre-made, dice the onion, carrot, and celery and throw them in the dutch oven (or stock pot if you don’t have one) with about 2 tbsp of water. Cook that over medium heat while you prep the green peppers. You’re looking to sweat the veggies, not saute them, so make sure you’re watching the heat and adjust accordingly for your stove top. If need be, add a little more water.

Add in at least 1 bay leaf, 2 if you like to live on the wild side.

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Chop your green pepper into chunks. I went with somewhere 1/4″ pieces, roughly. I’m not going to give you advice on the best way to go about this because I’m clumsy at it, frankly. Add this into your onion/carrot/celery mix after that has been cooking for a few minutes. I basically go by how long it took me to cut the peppers up. Cook for 5 minutes.

 

 

Add the mild chili seasoning packets. Give them a good mix so it’s well incorporated and give it just a minute to allow those spices to toast a bit. Now it’s time to add the tomatoes. My tomatoes and my tomato/chile mix were some I had canned last summer, but canned from the store works just fine. Add the tomato/chile mix as well, and then your can of beans. Give it a good stir.

Once I added this all together, I added in the salt, pepper, cumin, and cinnamon. Cinnamon sounds weird but don’t skip it, trust your friend Katie on this one. At this point the chili had the consistency I was looking for from the end product but I knew I wanted it to cook for longer in order to marry all those happy flavors thoroughly, so I took the can from the beans and added that much water to the pot.

IMG_3351Turn up the heat and bring to a boil. Once it’s at a boil, lower to medium low (whatever will produce a simmer on your stove) and let it go, stirring occasionally, for 30 minutes. Add in your corn and simmer with the lid on for another 15 minutes.

I topped this with Cashew Crema, this amazingly creamy invention some fantastic person came up with that really hits that sour cream craving.

 

I mean, seriously. YUM. And this made enough to freeze and have later, which is happy on my budget.

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2 thoughts on “Rock and Roll Chili (Whole Food Plant Off Base)

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