Thursday, January 14, 2016

Quick Three Bean Chili

As the weather drops, it's always good to have a hearty bowl of chili on deck!
I have never made chili before.
Eat-A-Pita crafts a fine version. Trader Joe's has an excellent concoction-- often sold out.
It's astonishing. Even when including my fourteen years of vegetarianism, I had no gall to make chili.
So imagine being at the grocery store, starving, stomach growling. And then the snow starts pouring. Usually, one would want an instant easy-to-prep meal. Like vegan grilled cheese, red onion, & honee sandwiches and homemade chunky tomato soup.
I craved chili. A chili of my own. Not a store bought or a restaurant ordered one.
I picked up my three favorite beans: black beans, garbanzo beans, and kidney beans. Yes, instead of being a slow, simmering kind of girl, I grabbed the cans. After all, hunger can be strongly overwhelming. Bad excuse. I know.
I also found a new product-- TruRoots Sprouted Lentils (on sale at Whole Foods for $3.50) that cooks for only six minutes. Already my imagination beamed happily at the flavor profile of beans and lentils and smart ground.
It's a pleasing savory dish meant to bring warmth to heart and soul. I was very proud. For extra oomph add juicy plump tomatoes or for a spice notch chopped jalapeños would be an excellent idea.
Serving size is four. Ask three friends if they want to come over for hot chili.

Quick Three Bean Chili Ingredients and Preparation

A wonderful addition to this recipe-- TruRoots' Accents Sprouted Lentil Trio consisting of green, brown, and black lentils.
1 cup TruRoots Accents Sprouted Lentil Trio
15 oz black beans, drained and rinsed
15 oz. dark red kidney beans, drained and rinsed
15 oz. garbanzo beans, drained and rinsed
1 cup water
1/2 cup Lightlife Smart Ground
1/4 cup red onion, chopped
3 tablespoon nutritional yeast
1 teaspoon liquid smoke
1 teaspoon garlic
1 teaspoon cumin
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
avocado (optional)

Prepare sprouted lentils according to package directions.
Drain and rinse black, kidney, and garbanzo beans together.
With stove set to medium heat, mix together lentils, beans, water, smart ground, and red onion. Add spices.

Cook for 10-15 minutes, continuously stirring to keep chili from sticking to the pot.
Best served with avocado slices and a slice of delicious vegan cornbread.

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