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Protein Packed Veggie Chili

mains & sides plant based recipes Sep 21, 2010

This Protein Packed Veggie Chili hits the spot. Red kidney beans are one of the best and most delicious sources of plant-based protein and fibre.  For a complete protein meal covering all the essential amino acids, pair this chili with a grain such as brown rice, quinoa or a slice of homemade whole grain bread. And you can top it with your favourite seeds!



2 cups of cooked red kidney beans (or black beans)

1 large onion, diced (approx. 1 cup)

1 green, yellow OR red pepper, diced (approx. 1 cup)

1 cup fresh, non-GMO organic corn kernels (optional)

4 cloves of garlic, minced

4 ripe tomatoes, chopped (approx. 2 cups)

2 tbsp. tomato paste

1 ½ tbsp. oregano

1 ½ tbsp. sweet basil

1 ½ tbsp. chili powder (or a whole chili)

1 tsp. ground cumin (optional)

¼ cayenne pepper (optional)

¼ cup extra virgin olive oil (or hemp/flaxseed oil)

unrefined sea salt to taste

black pepper to taste

hempseeds to top (or sesame seeds)



In a large pot, add all ingredients except your oil of choice (oil is added after cooking to complete the medley of flavours and to preserve the nutrients in the oil).  Mix ingredients, cover and simmer for 2 hours (an hour is sufficient, but for extra flavour longer is best), stirring occasionally.  Mix in the oil and season to taste.  Top with hempseeds as desired.  Makes approximately 4-5 servings.

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