chili sin carne

    CHILI SIN CARNE TOPPED WITH AVOCADO

    CHILI SIN CARNE TOPPED WITH AVOCADO 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

    I’m back home in Belgium after a few weeks of rest and restoration in Houston, Texas and I’m feeling refreshed. This weekend we planned to celebrate my return by preparing My Hubby’s Hearty Healthy Bolognese but I thought — why not switch it up with another family favorite, Chili Sin Carne Topped With Avocado. This is our version of a meat-free chili con carne but not to worry, this recipe is easy, simple, delicious and packed with plant-based protein — 25g per serving in fact! — and surprisingly filling.

    TIP. Pair this recipe for Chili Sin Carne with a side of rice and my famous, Moroccan-style Carrots.

    Read up on the benefits of pulses (aka beans!) 👉THE BENEFITS OF PULSES: GOOD FOR YOUR BODY AND THE ENVIRONMENT

    This recipe does call for quite a few ingredients you may not have readily stocked in the cabinet so a trip to the store may be necessary.

    Tired of making trips to the store? — Check out my guides on How to Stock Your Pantry and The Ultimate Clean Eating Shopping List. These are guides and checklists I personally use and have become my bible to clean eating.

    Prep time 1 hour
    Serves 4

    Ingredients
    ⅓ cup dried kidney beans
    ⅓ cup dried adzuki beans
    ⅓ cup dried pinto beans (or chickpeas)
    3 Tbsp. olive oil
    1 medium yellow onion, chopped
    1 red pepper, chopped
    1 green pepper, chopped
    2 cups chopped broccoli
    1 cup diced celery
    1 cup diced tomatoes
    2 cups vegetable broth
    2 Tbsp. chopped garlic
    3 Tbsp. cumin (I like to put more for stronger taste)
    5 Tbsp. chili powder
    Sea salt

    Toppings
    Sliced avocado
    1 cup cherry tomatoes, cut in halves
    1 cup scallions, sliced
    A lot of cilantro

    Instructions
    BEFORE STARTING: Soak beans overnight to prevent gas and bloating! This is super important. Don’t miss this step!

    1. Over medium heat, add oil to a Dutch oven and combine onions, peppers, celery, and garlic. Sauté for 5 minutes.
    2. Add broth and the remaining ingredients except for the toppings. Stir to combine.
    3. Season with cumin, chili powder, and sea salt. Bring to a boil, then turn down to medium low and simmer for 1 hour. Check if the beans are cooked. If they are still undercooked, let simmer for another 30 minutes. You could also use your crock pot or any other slow cooker and cook for 3 to 4 hours on high or 7 to 8 hours on low.
    4. Serve with your favorite toppings, I added avocado, fresh cherry tomatoes, scallions and cilantro!

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