About the Recipe
So winter has always been a real doozy here. I’m sure if you’re reading this from your balcony in LA you’re probably like “WTF is this chick talking about?” but for the rest of us east coasters or Canadians, the struggle is REAL. Honestly, sometimes the only thing that gets me through the cold nights is a warm meal (sorry salad, you’re out). This is where this delicious no bean chili recipe comes into play.
Ingredients
Ingredients
SOY MEAT
CHIPOTLE IN ADOBO
ZUCCHINI
COCOA
POWDER
TOMATOES
PAPRIKA
MUSHROOMS
BELL PEPPERS
CHILI POWDER
CELERY
WALNUTS
TOMATO PASTE
CUMIN
CINAMMON
GARLIC
COCONUT MILK
Preparation
Step 1: Heat the oil in a large pot over medium heat. Add the celery and cook for 4 minutes. Add in the garlic, cinnamon, chili powder, cumin, and paprika and stir until fragrant, about another 2 minutes.
Step 2: Add the bell peppers, zucchini, mushrooms and cook for 5 minutes.
Step 3: Add the chipotle, tomato paste, tomatoes, water, coconut milk, soy meat, walnuts, and cocoa powder. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Step 4: Season with salt and pepper, to taste. Top the no bean chili with avocado, radishes, and cilantro.