EPISODE 34

I am a huge fan of chili, but I often find that vegan versions either lacks flavour or texture. This combination of vegetables, spices, and beans is the ultimate winter dish—delicious, warming, and filling. I highly recommend serving this with a dollop of coconut cream. Sold in cans, coconut cream is a thicker version of coconut milk. Just open the can, pour it into a container, and mix well so the consistency is even throughout. You can also add corn chips, lightly salted avocado, and cilantro to your chili. Alternatively, this is great with brown rice as a base for the hearty tomato juices—with cilantro and avocado should you wish. If you’re not topping your chili with anything, you may find that it needs a kick of brightness for which I recommend adding the juice of 1 lemon or lime.

Ingredients

• ¼ cup olive oil
• 2 medium onions, diced
• 2 carrots, diced (1 generous cup)
• ½ a sweet potato, diced (you should end up with a generous ½ cup once it’s cubed)
• 1 zucchini, diced
• 2 peppers, diced
• 3 cloves garlic, diced (around 1 tbsp) `
• 1 tbsp turmeric
• 1 tsp cinnamon
• 1 tsp coriander
• 1 tbsp cumin
• 1 tsp paprika
• 1 tsp dried ginger
• ½ tsp chili powder
• 1 tsp curry
• 1½ tsp salt
• 3 tbsp tomato paste
• 28oz can diced tomatoes
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup water

Instructions

In a large pan, sauté the onions in the olive oil for about 5 minutes. Add the carrots and sweet potatoes and cook for 10 minutes, then add zucchini and peppers. Cook everything for another 5 minutes before adding your spices: garlic, turmeric, cinnamon, coriander, cumin, paprika, ginger, chili powder, curry, and salt. Cook for 2 minutes and add tomato paste, diced tomatoes, black beans, frozen corn, and water.

Cover and bring it to a boil. Reduce the heat to medium low and simmer for 15 minutes.

Let it cool slightly, then taste. If necessary, add more salt.

Enjoy!