Vibrancy Chili

Vibrancy Chili

This afternoon, after a day of working a lot, I was experiencing low blood sugar - and I knew I needed something very substantial, energizing and sustaining for dinner.

That is how Vibrancy Chili was born!

I enjoyed making it - and I am enjoying eating it - wowsers!

FYI I recommend using organic ingredients whenever possible.

VIBRANCY CHILI

2 tablespoons olive oil

1 clove garlic, chopped

1/2 of a large red onion, chopped

1 green pepper, diced

1 large carrot, diced

1 1/2 cups mushrooms, washed and sliced

3/4 cup frozen corn

3 cans black beans, drained and rinsed

1 cup water

1/2 cup vegetable broth

1 1/2 tablespoons tomato paste

1 can diced tomatoes
1/2 cup quinoa, rinsed

2 1/2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds
black pepper to taste

1 tablespoon Bragg's Liquid Aminos (in place of salt - 

especially if the canned ingredients have salt in them)

1 bay leaf

In a large stock pot, heat the olive oil and add the garlic, red onion, green pepper, carrots and mushrooms.

Saute until veggies start to get soft and give off that amazing aroma - mmm! While sauteing, add the bay leaf, chili powder, garlic powder, oregano, mustard seeds and cumin seeds. 

Add beans, water, broth, tomato paste and diced tomatoes. Turn up heat and bring to a boil. Quickly add corn and quinoa. Allow to start bubbling again, then turn down to a simmer. Simmer for 15 to 20 minutes, until quinoa uncoils. Stir often - chili tends to burn on the bottom of the pot without constant attention.

When it is done add the Bragg's and black pepper (I find you only need a dash or two).

I garnished it with a dollop of sour cream and some chopped green onions. You can nix the sour cream if you want to keep it vegan.

...

A bowl and a half of Vibrancy Chili, and I am rearing to go - which is mahhhh-velous, as I have quite a technical challenge to solve tonight on one of my websites! :)

This chili is yummy, sustaining, energizing, vibrant and REALLY good for you! I am especially excited to make it again as the fall season cycles in - maybe making it a bit spicier as the weather grows colder - adding a dash of Tabasco or a chopped jalapeno!

Cook, sniff, enjoy! YUM.

Next Day Note: Beware - this chili was so vibrant, that at 3am last night we were up watching back to back episodes of "Friends." 

I said: "Why are we so energetic?" 

Rich (my partner) said: "Did you put caffeine in the chili we had for dinner?" 

I said: "No, of course not!" 

He said: "Not even chocolate?" Because a lot of chili recipes call for dark chocolate or cocoa. 

I said: "No, I checked and we didn't have any in the house." 

Then I realized - WHOA! It is a shamanic recipe and it is called VIBRANCY Chili!! And now I can testify - it sure did work!! I suggest making it for lunch (not dinner) on a day that you need to be productive into the evening. :) Live and learn! Enjoy the vibrancy!