Thursday, September 5, 2013

Cha-Cha-Cha Chili......Vegan Three Bean Chia Chili

The heat wave has come to an end and it almost feels like the beginning of fall.....almost.  Typically this would sadden me, but now I have a new outlook on the changing seasons......this means a new array of seasonal produce and new recipes!  Woohoo!!

What better way to energize your body and mind and satisfy your taste buds than a protein packed three bean chili?  Vegan, soy free, gluten free and 100% de-flippin-licious!

Vegan Three Bean Chia Chili
  In my opinion, this chili works out so great (aside from the delicious spices) is due to the fact that I blend about one cup of the chili AND because I use chia seeds.  Chia seeds are ever so popular these days and it is not surprising why.  Not only are they superfoods and used for energy, but they are also used as a thickening agent.

For some great and truly interesting facts, check this article out!

Ingredients/Directions (yields 4-6 servings)
1 can black beans (rinsed/drained)
1 can kidney beans (rinsed/drained)
1 can pinto beans (rinsed/drained)
1 can diced tomatoes with liquid
2 celery stalks diced
1 medium onion diced
1 large carrot peeled and diced
1 tomato chopped
1 clove garlic chopped
2 tbsp chia seeds
1/4-1/2 c water (depending on your desired consistency)
3 tbsp chili powder
1 tbsp cumin
1/2 tbsp adobo seasoning
1 tbsp liquid smoke (optional)
1 tbsp oregano
juice from 1 lime
1 tbsp evoo
2 tbsp chopped cilantro (garnish/optional)
1/2 avocado chopped (garnish/optional)

In a large pot, heat evoo and saute onion, cellery, carrot, and garlic until soft (about 5 min).  Literally throw in all the ingredients EXCEPT for cilantro and avocado and mix thoroughly.  Adjust seasoning if needed.  Take about 1.5 cups of the mixture, transfer to blender and blend until smooth.  Return to pot, turn to low, cover and simmer for about 20-30 minutes.

Serve and enjoy with garnishes and oyster crackers/vegan sour cream if desired. 

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