Blog

Meal Prep May 1, 2022

vegan chili

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]

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