I decided to make a pot of homemade chili today. I have a great recipe for vegan chili that I used to make when I was a vegan for a little over five months. I modified the recipe since I am back to eating meat.
I sautéed onions, celery, garlic and bell peppers in a small amount of ghee. Then I added a pound of lean ground turkey and cooked it until it was done. I added a can of diced tomatoes with green chilies, some tomato sauce and a can of organic pinto beans that had been drained and rinsed.
I added my spices next which consisted of chili chipotle powder, ancho chili powder, celery seeds, Himalayan salt, fresh chopped cilantro, and cumin.
After the chili had simmered for about fifteen minutes or so, then I added shredded carrots. I let the chili simmer for another ten to fifteen minutes.
This chili is delicious and is quick and easy to make. When I’m not that hungry, I make my pinto beans from dried beans that have soaked and rehydrated overnight.
The recipe for vegans leaves out the meat of course and uses bulgar wheat instead. My sister is still a vegan and makes this chili often.
Enjoy your day.
