It’s week 5 of Meal Pre Instagram Live sessions! And this Sunday, Adelade, of AGM Health and Fitness, and I are making yet another versatile dish that can be eaten in a number of ways throughout the week, Chili! As usual, Adelade will be making a classic version and I’ll be making a Plant-Based version.
Follow us here to join us, Sunday May 1 at 4PM ET
If you want to cook along with us, here’s what you’ll need:
- 3 cups (or 2 15-ounce/425g cans) of beans, I use kidney beans but you could also use pinto, black beans or navy beans if that’s what you have on hand.
- 1 15 oz can diced tomatoes
- 2 Tbsp tomato paste
- 1 jalapeno, diced (optional or add more for more heat)
- 1 Green Bell pepper, chopped
- 1 large yellow onion, diced
- 4 garlic cloves, chopped finely
- 3 tablespoons olive oil
- 1-2 Tbs lime juice
- 4 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons smoked paprika
- 1 tsp cinnamon
- 2 whole Bay leaves
- Salat and pepper to taste
- 1 cup (12g) cilantro leaves and tender stems, chopped
- 2 cups vegetable broth
- Topping of your choice (eg chopped cilantro, sliced scallions, vegan sour cream, avocado slices, sour cream, tortilla chips, etc.)
See full recipe [here]
