Monday, August 20, 2012

Mexican Chili

This is another one of those quick go-to meals when I'm feeling tired but want a delicious, flavorful, healthy, hearty meal for later. This one has to cook on the stove for about an hour so think ahead of time to start it for dinner. There is something about the flavors of Mexican food that Scott and I go crazy over. So I decided one day to try to make a vegan Mexican chili - and I now make it at least once a week! I've learned as a vegan that a lot of my protein comes from eating beans. Lots and lots of beans. This worried me at first cause, well, we all know what beans can do to you internally, but I found if you rinse the beans well enough before cooking you get rid of the gasses and avoid the bloats and toots (haha). So bring on the beans!

1 can (15 ounces) organic black beans
1 can (15 ounces) organic pinto beans
1 can (15 ounces) organic diced and fire roasted tomatoes and green chilies (TJ's is my favorite)
1 can's worth of filtered water
1/2 yellow onion, finely chopped
3 cloves garlic, finely chopped
1/2 package of Trader Joe's Soy Chorizo (optional)
1 teaspoon sea salt
1/2 teaspoon cayenne pepper (more if not using Soy Chorizo)
1 teaspoon cumin

Rinse and drain the beans well in a colander, and then place in a large pot. Add the can of fire roasted tomatoes and green chillies and water, and bring to a boil on the stove. While your pot is heating to a boil, heat a sauté pan to medium heat and sauté the onion and garlic. Once onion has turned translucent, add the soy chorizo, breaking it apart and heating it all the way through. Now add the sauté pan mixture to you boiling pot on the stove. Add spices, stir well and reduce to a simmer, cover, and let simmer on low for approximately one hour (stirring occasionally). Serve immediately, or let cool and store in an airtight container in the refrigerator for quick grab-and-go lunches and dinners!

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