Minnesota winter chili

chili

Looking for a good, low-calorie, tasty dish? Try this vegan Minnesota winter chili – or chili non-carne as I call it. 

We were at a music festival last weekend. Inevitably, the food was all super-carb heavy, packed with gluten and there were few healthy options on offer – hey, perhaps that’s a business idea, healthy street food.

Anyway, on our return on Monday, we were all crying out for a big portion of veggies – step forward by favourite vegan runner Scott Jurek and his excellent Eat & Run book.

Jurek’s been trouncing ultramarathon runners the world over for the last decade or more, fuelled purely on a vegan diet.

His major concern when going vegan was to ensure he got enough protein – and this chili recipe certainly does that, with 9g and just a couple of hundred calories per portion.

Other benefits are it costs peanuts to make – and you can feed the family for two days on it. An excellent, healthy meal in times of austerity.

Ingredients

2 tbsp olive oil
2 cloves Garlic, raw
1 cup Onion Raw Chopped
0.50 cups, Carrots
1 cup frozen sweet corn
1 cup mushrooms
1 cup red peppers chopped
1 cup green peppers chopped
400g canned tomatoes (1 can)
200 g tomato paste
400g kidney beans (1 can)
400g harricot beans (1 can)
400g black beans (1 can)
2.5 cups water
0.5 cups bulgur wheat
1 tsp ground cumin
1 tsp ground coriander
2 tbsp chili powder
2 tsp sea salt

Method

Fine chop all the veggies and saute in the olive oil
After 5 minutes, add all the beans, the water, the tomato paste and the tomatoes
Bring to the boil and add all spices and the bulgur wheat
Turn the heat down and simmer for 45 mins or so until the carrots are done to your liking.
Serve with low-fat yoghurt, cottage cheese or vegan sour cream

To link the to recipe on My Fitness Pal, click here (must be logged in to view)