Hey. How are you today?
I hope wherever you are, you are safe, happy and with the ones you love.
Today I want to share a new recipe for chili. If you have been following along, you might remember that lately I cannot have beef or pork. Now that has extended into my body not wanting any kind of meat. No beef, pork, turkey, chicken and not even fish or shellfish.
I have been doing my best to remember that things in my life could be so much worse. I can and still do eat lots of wholesome delicious foods. There are things that I wish I was still able to eat. Like my ribs on the BBQ, or chorizo. If I am able to choose what kind of meat I could eat again, it would be pork, hands down.
When you have as many food allergies as I do, it can be a bit difficult trying to figure out how to cook things differently. No one wants to eat zucchini every day. But when you can get creative and cook things a bit different, it makes all the difference in the world.
Having not only the resources to educate myself, but the ability to create in the kitchen has been a bitter sweet process. I love being in the kitchen, and creating new meals. Sometimes though, I wish I could just order from the local pizza place, or hit up that new chicken joint. Maybe one day, right?
Until one of my amazing doctors comes up with a cure for food allergies, I will be here to help you along your journey as I try to navigate my own path in this crazy food world.
Please remember, just because we cannot eat things that other people eat, does not mean we should not have the most amazing, delicious foods. Now go make yourself some of the Vegan Chili. You’ll love it!
- 1 cup red lentils, rinsed
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 2 small or 1 medium carrot, peeled and diced
- 1 can black beans, rinsed
- 1 can pinto beans, rinsed
- 1 can chickpeas, rinsed
- 1-2 tsp seasoned salt mix, or to taste
- 2-3 Tbsp olive oil
- 1 tsp ground cumin
- 1 1/2 tsp dried oregano
- 2 Tbsp chili powder
- 1 whole chipotle in adobo
- 1 bottle gluten free beer
- Enough water to cover
Heat olive oil in a heavy bottom pot. Add in onion, cook 5 minutes until the onion starts to become translucent. Add in garlic, lentils and spices. Mix well.
Cook the coated lentils in the olive oil 1-2 minutes. Once the garlic is browned, add in the beans and mix well.
Next add in the beer and enough water to cover everything by about 1 inch.
Last add in the chipotle in adobo. Be careful to not break up the chipotle, if you do not like to have your chili too spicy.
Bring to a boil, then cover, cook 45-60 minutes, until the lentils and beans are tender.
How do you like to eat your chili? We served this delicious Vegan Chili over rice with lime. I even had leftovers on Sweet Potato Fries. That was a fabulous lunch!
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