Bridget’s Vegan Anti-inflammatory Chili
I love cooking, but never pay attention to recipes. I tend to just throw stuff together and add spices until it tastes good… But here is my attempt at a vegan chili. The key is to let it simmer away for an hour or so, then leave it to sit for a few more hours so that it can reduce and the flavors can become really rich!
- 2 small chopped onions
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 1 Spiralized zucchini
- A few handfuls of mushrooms cut in half (I use cremini usually)
- 1 large tin of diced tomatos (make sure there is no sugar added)
- Half a tin of tomato paste (again, make sure it is unsweetened)
- Spices: Turmeric, fenugreek, cumin, cayenne pepper, paprika, oregano, himalayan pink salt and cracked pepper
Regarding the spices, I usually just add until it tastes right. I go heavy on the cumin and turmeric, and lighter on the rest.
1. In a large pot sauté the onions and spices in a little bit of olive oil until they are browned. Towards the end add the tomato paste, allow to brown together
2. Add in mushrooms and peppers; stir until they begin to soften. If there isn’t enough liquid just add a little vegetable stock
3. Add the tin of tomatoes and the zucchini, stir, add more spices and salt and pepper as needed
4. Reduce to a simmer, then after an hour let sit until time to be heated up to eat
The liquid should have reduced down, and the flavors delicious!
All these spices do wonders for your digestion, and have powerful anti-inflammatory and anti-carcinogenic properties. I love it after a double workout day. And it tastes even better the next day.