Cooking With Dr. G

I love chili!!  For those of you who are transitioning to a more plant based diet, this recipe is for you.  You know that you are going to make chili anyway, it is football season after all, so why not make it healthy? Chili is so flavorful and full of vegetables and beans already that you won’t miss the meat, trust me. I adapted this chili recipe from the Thug Kitchen’s first cookbook to make it slow cooker friendly.  I don’t know about you, but my slow cooker is always on in the fall.  I also put pumpkin in everything in the fall.  I am so basic, whatever.  So, yes, there is pumpkin in this recipe, but have no fear it doesn’t taste like pumpkin pie.  The pumpkin thickens the chili and gives it a deep flavor.  Pumpkin everything, forever…well at least in the fall!

You have probably noticed that I mention the Thug Kitchen cookbooks here on the blog often.  It was one of the first cookbooks that I got when I went plant based and I think that the recipes in it are super approachable and delicious.  This cookbook is also full of dirty language, which I appreciate haha, seriously though.  Mom, don’t call me to tell me that my love of swear words is unprofessional, its just a fact.

Speaking of mom, she has been making her own diet more and more plant based over the last year or so.  She makes an amazing chicken pot pie and recently remade the recipe to be chickpea pot pie.  Keep an eye out for that on the blog as the colder months approach.  I just need to tweak the recipe a little more to cut the fat a bit and find a vegan pie crust I like.  I’ve actually been considering using phyllo dough as a crust…haven’t decided yet.  Anyway…back to CHILI.

YUM!  Thank goodness that I have leftover chili right now, because writing this post is making me want another bowl.  There are a ton of beans in this chili, and I added an extra cup from the original recipe.  Population studies have shown that increased legume consumption is a predictor of increased lifespan.  The more beans you eat, the longer you live.  And the more you fart, right?  Maybe, but probably not.  As always, I will refer you to Dr. Greger for more details (Eat beans, live longer) so we can focus on the food.  Let me get you a close up of that little corn bread in the corner.

I borrowed this recipe from the Minimalist Baker’s blog.  It is delicious, quick and easy to make, and I loved that the recipe was only for these two little servings so that I didn’t over eat it.  The next time I make it I am going to try to cut the sugar and replace all of the vegan butter with applesauce.  I am so excited to try it again. Here is the link to the recipe.

Alright, you all should get cooking.

Happy eating and best health,

Dr. G

Dr. G’s Favorite Fall Chili

October 22, 2016

by laurie.garabedian@gmail.com

Category Main Meals

I love to make this chili in the slow cooker, but if you don't want to wait 4 hours for your chili, you can make it in about 30 minutes on the stove top. See instructions in the "notes" section.

Persons

6

Notes

Stove top instructions: Grab a large soup pot and put it over medium high heat. Add 1 teaspoon of olive oil followed by the carrot, onion, peppers, and garlic. Cook those down until they are tender. Add the oregano, chili powder and cumin, mix well. Next add the vegetable broth, pumpkin puree, and tomatoes and mix it up again. Gently fold in the beans. Put the lid on, turn the heat down to medium low and let it simmer for 25 minutes.

Ingredients

• 1 yellow onion, chopped
• 1 carrot, chopped
• 1 green bell pepper, chopped
• 4 cloves of garlic, minced
• 1 jalapeno, chopped (add another one if you like more heat)
• 2 teaspoons of soy sauce, tamari, or liquid aminos
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 lbs fresh tomatoes, chopped, make sure to get the seeds and juices into the crockpot
• 1 can pumpkin puree (unsweetened, make sure you don't get pumpkin pie filling)
• 2 cups low sodium vegetable broth
• 4 cups cooked beans (black bean, red beans, and chickpeas used here)
• cilantro for serving

Instructions

1. Place all ingredients into the slow cooker.
2. Stir well to combine.
3. Put the slow cooker on the high heat setting and cook for 4 hours.
4. Enjoy!

Tags

Beans,

Fall,

Most Popular,

Stew,

Winter

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