Hearty Chili Stew – Plant-Based GF

With the cooler weather upon us, I start to create my hearty bowl stews. This time I wanted to make a flavour of chili, but make it more like a stew. The results was a delicious filling meal.

TEXTURE AND TASTE:

With the addition of the potato and corn, this stew has so much texture. Bursting with many flavours that bring this stew together.

INGREDIENTS:

• 2 cans 398ml each of beans of choice. I used pinto and black beans.
• 2 cans 796ml each of tomato’s peeled whole
• 1 large Russet potato
• 1 large Carrot
• 1 Celery stalk
• Frozen Corn
• Garlic
• Bouillon
• Cocoa
• Brown Sugar
• Coriander, Cumin, Chili powder, Red pepper flakes and Black pepper.

DIET:

If you are on my Weight Management Program the portion is enjoy 2 cups.

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Hearty Chili Stew- Plant-Based GF

Nutriment Health and Fitness

With the cooler weather upon us, I start to create my hearty bowl stews. This time I wanted to make a flavour of chili, but make it more like a stew. The results was a delicious filling meal.

With the addition of the potato and corn, this stew has so much texture. Bursting with many flavours that bring this stew together.

Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course dinner, entree, lunch

Cuisine American

Equipment

• Large Pot
• Medium saucepan
• Strainer
• Garlic Press
• Vegetable peeler
• cup, 1/2 tsp, tsp, tbsp

Ingredients

  

• 2 tbsp Extra Virgin Olive Oil
• 1 Onion diced
• 1 Large carrot peeled and sliced
• 1 Celery stalk sliced
• 1 Bell Pepper any colour, diced
• 1 cup Frozen corn
• 2 cans Tomato's peeled whole 796 ml
• 1 Large Russet potato peeled and diced
• 5 Garlic cloves pressed
• 2 cans Beans 398 ml each - I used 1 can Black beans and 1 can of Pinto beans
• 1 cup Hot Water
• 2 tsp Bouillon - better than bouillon or 2 cubes
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1 tbsp Chili powder
• 1/2 tsp Red pepper flakes
• 1/2 tsp Black pepper ground
• 2 tbsp Brown sugar
• 1 carton Mushrooms sliced - optional

Instructions

 

• Add enough water to the medium sauce pan and bring to a boil.

  Strain and rinse the beans of choice. Add them to the boiling water and bring down to simmer. Cook for 30 minutes.

  Strain and drain the water. Set aside.
• Mix the bouillon into the hot water and combine well.
• In the Large pot add the olive oil, and the onion, carrot, celery, and bell peppers. Stir on medium low heat for 12 -15 minutes.

  Add the garlic. Stir and cook for 30 seconds.

  Add the tomato's and the bouillon. Stir all together well..

  Add in the potato, corn, optional mushrooms, all of the spices, cocoa, and brown sugar. Stir well. Add the lid and allow to simmer for a few hours. Stir often.
• Add in the optional mushrooms.
• Serve warm. Allow left overs to cool. Add to a glass container and store in the fridge for up to 2 days or the freezer.

Keyword bell pepper, black beans, can tomato, garlic, nutritional yeast, pinto beans, russet potato

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