Veggie Beef Chili With Kale and Corn
November 18, 2011 § 2 Comments
I make chili at least once a month, even in the summer. I find chili a hearty and healthy meal that fills me up and satisfies my taste buds. I make a big pot and eat it over a few days. I make enough to have leftovers that I can freeze into single sized portions that I can easily grab for a quick and healthy meal. Sometimes I pour chili onto hot fries and sprinkle grated mozzarella to make chili cheese fries. Other times I eat chili as a snack with rosemary crackers or as a full meal on a bed of quinoa.
Cooking time 35 minutes
1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) cumin
1 tbsp (15 ml) crushed garlic
1/4 cup (65 ml) diced onions
1/2 cup (125 ml) chopped kale, stalks removed
1/2 cup (125 ml) organic corn
340 grams veggie beef
425 grams (15 oz) kidney beans
425 grams (15 oz) can of diced tomatoes
1/2 tsp (2 ml)salt
1/2 tsp (2 ml) paprika
chopped cilantro for garnish (optional)
1. Heat a large stock pot on medium heat and add the olive oil.
2. When the oil is hot add the cumin. When the cumin pops, add the garlic and saute until golden about 30 seconds.
3. Add the onions and saute until golden.
4. Add the kale and saute until wilted. Then add the corn and stir.
5. Cook the corn until it softens and add the veggie beef, cook for about one minute.
6. Add the tomatoes and kidney beans to the mixture and turn up the heat and bring to a boil.
7. When the chili boils, reduce the heat to medium and cook until the tomatoes are cooked and the ingredients incorporate about 7-10 minutes.
8. Add the salt and paprika and turn off the heat. Garnish with cilantro and serve.