A couple of months ago, a 75-year-old women named Helen reached out to me. She wanted to change her diet, and she needed help. I was so impressed and inspired by her because even at 75 she knew she could make changes in her diet that could improve her life. Helen has now been vegan for over a month and tells me she has more energy now than she has had in the last 20 years.
I bring this up today because of all of you who reach out to me and worry that you can’t go the distance. You think that being vegan means never making mistakes. That is not true. Here is what I told Helen and what I would like to say to you. If you slip just get back up. It doesn’t matter. The very fact that you want to change your diet and change your life means you are ready. I promise you, you will get there. Just keep trying and always remember being vegan isn’t about being perfect. Now lets talk about some delicious plant-based food.
I had some friends and family over this weekend and needed to create something delightful for a big crowd. I also wanted to enjoy my guests and not be slaving over the stove. This easy chili recipe made with with corn, black beans, green beans and roasted poblano peppers couldn’t have been more perfect. I served it over brown rice with a choice of toppings that included cilantro, roasted poblano peppers, green onions and fresh lime. The crisp tortilla strips on top added the perfect crunch to this spicy, savory and tangy chili. Hope you enjoy it as much as we did. Sending you lots of vegan love and compassion.
- 1 tbsp grapeseed or olive oil
- 2 medium carrots, diced (1 cup)
- 1 medium onion, diced (1 cup)
- 2 celery ribs, diced (1 cup)
- 2 garlic cloves, minced
- 1 large roasted poblano, diced with skin and seeds removed
- 1 chipotle peppers in adobo, finely chopped
- 1 teaspoon New Mexico red chili powder
- 1 teaspoon ground chili powder
- ½ teaspoon sweet paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cumin powder
- 1 teaspoons ancho chile powder
- salt and ground black pepper to taste
- 6 cups low-sodium vegetable broth
- 1 cup frozen sweet corn
- 1 cup cut green beans
- 1 small carton (13 ounces) cooked low-sodium black beans
- 2 large corn tortillas
- 1 cup crushed tomatoes
- 1 medium avocado, diced
- 1 cup chopped fresh cilantro leaves, plus more for serving
- Juice of 1 lime
- Preheat the oven to 400 degrees F.
- Place the poblano pepper on a cookie sheet and roast the for about 15 minutes, or until all the skin has blistered. Remove the pepper from the oven and place in paper bag. When cool, remove the skin and seeds and julienne the pepper.
- Heat oil in a medium saucepan over medium heat. When hot, add the carrots, onion, celery, and garlic, and cook, stirring, until the vegetables are slightly softened but not all brown, 4 to 5 minutes. Add a little vegetable broth if the vegetables start sticking to pan.
- Add the ground chile powder, red chili powder, paprika, oregano, ground cumin and ancho chili powder and cook, stirring for one minute. Add the stock and bring to a boil. Add the black beans, corn, green beans, crushed red tomatoes, roasted poblano pepper and chipotles in adobo. Reduce the heat and simmer for about 12-15 minutes. Sometimes I don’t add the green beans until the last 5 minutes to keep them crisp.
- Meanwhile lay the tortillas on a cutting board and slice them into ½-inch-wide strips and lay the strips in a single layer on a baking sheet. Bake until the strips are lightly browned and crisp. 6 to 8 minutes. Remove the tortilla strips from the baking sheet and set them aside to cool.
- Remove the pan from the heat.
- Season with salt and pepper to taste. Adjust seasonings.
- Stir in the avocado, cilantro, and lime juice.
- Ladle the chili into serving bowls and top each serving with a few tortilla strips and chopped cilantro. Serve hot.