This is a great recipe for warming the coggles of your heart. It is packed with fresh veggies. One serving of this dish provides all of the CDC recommended 5 vegetables at day. But, personally I strive to pack in at least 10 fruits and vegetables every day so that I am certain to get the nutrition my body needs. This dish fits the bill. It is low calorie, low fat and high in nutrient value.


It takes a little bit of chopping, but the preparation is quick and easy. You can throw in whatever veggies you have around the house to mix it up a bit. Serve with brown rice, quinoa or millet as a great accompaniment.

Ingredients:
Olive oil
1 yellow onion - chopped
¾ cup carrot – chopped
1 cup red bell pepper – chopped
¾ cup celery – chopped
1 ½ cups fresh mushrooms (any type) – chopped
4 Roma tomatoes – chopped
1/2 can each of garbanzo and kidney beans – drained and rinsed (I prefer to soak my beans overnight, then cook for an hour before using in this recipe – but to save time, a can of beans is fine)
1 tablespoon chili powder
1 tablespoon ground cumin
1 ½ teaspoons oregano
1 ½ teaspoons basil
½ cup of purified water
Salt and pepper to taste

Method:
In a large sauté pan, heat olive oil over medium heat
Sauté the onions until translucent (about 5 minutes)
Add the tomatoes, carrots and garlic and sauté until tender
Add the red pepper, celery and chili powder
Sauté all together, stirring often until veggies are tender (about 6 minutes)
Add the mushrooms and sauté for another 4 minutes
Add kidney beans and season with cumin, oregano, basil, salt and pepper
Add the water bring to a boil and reduce heat to medium
Cover and let simmer for 20 minutes, stirring occasionally

For additional flavor, add a vegetable bouillon cube to the water before adding to the chili.

Remove from heat and serve with your favorite whole grain or with baked potatoes. Also goes great served over mashed potatoes.

To make vegan mashed potatoes, peel and boil the potatoes as you would for regular mashed potatoes. Add vegetable bouillon to the water when boiling. When the potatoes are tender, remove from the heat and drain ¾ of the water. With the remaining water, whip the potatoes. Add a little bit of GHEE (clarified butter). You can also use coconut water in place of the boiling water.

This dish will serve 4.