YETTA BLAIR
NUTRITION

Touchdown with this Vegan Chili Recipe for the Big Game on Sunday!

The Big Football game is just a few days away, and it’s time to gear up for the ultimate game day feast! 

Whether you’re a passionate football fan or just in it for the commercials and halftime show, one thing everyone can agree on is the importance of delicious food for game day. 

This year, I’m going to help you elevate your game day spread by sharing with you my wife Gayle’s favorite mouthwatering two-bean chili recipe.  

Not only is this vegan chili recipe bursting with flavor and super easy to make, but it also offers a plethora of health benefits, thanks to the beans. 

Beans are a nutritional powerhouse. They are packed with fiber, protein, vitamins, and minerals. An excellent addition to a well-rounded diet.

So, for this big Sunday game, go ahead and fire up the stove, make this recipe, and treat yourself and your guests to a bowl of hearty and flavorful vegan chili.

Its robust taste and healthful ingredients make it a winning recipe that will have everyone cheering, no matter the score on the field. 

Two-Bean Vegan Chili

Ingredients

  • 1 cup chopped onion

  • 1/2 cup chopped green bell pepper

  • 3 cloves of chopped garlic

  • 3/4 cup water

  • 2 Tbs tomato paste

  • 1 Tbs chili powder

  • 2 tsp of ground cumin

  • 1/4 tsp black pepper

  • 1 1/2 cups cooked black beans

  • 3 cups cooked kidney beans

  • 2 cups vegetable broth

  • 1 1/2 cups of diced tomatoes

  • 1 cup frozen non GMO corn (optional)

  • 1 Tbs yellow cornmeal

Directions

  • Water-saute onion and bell pepper in a soup pot until almost tender. Add garlic and cook for another minute.
  • Stir in water, tomato paste, chili powder, cumin, black pepper, beans, vegetable broth, diced tomatoes, optional corn if desired. Mix well to combine. Adjust seasoning according to your taste preferences.
  • Bring to a simmer, then reduce heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally, until the flavors meld together 
  • Stir in cornmeal and cook for an additional 2 minutes.
  • Once the chili is ready, ladle it into bowls and top with your favorite garnishes such as diced avocado, chopped cilantro, and sliced green onions.
  • Serve hot alongside some tortilla chips or over a bed of spaghetti for a satisfying meal that will keep everyone coming back for more!

Notes

  • This chili is delicious just like it is or it can serve as a base recipe for you to add your favorite twists, such as: you could substitute the fresh diced tomatoes for a 28 oz can of fire roasted tomatoes, you can replace the tomato paste with 8 oz of tomato sauce, or you could add cinnamon or jalapeño peppers to your chili.
  • If you don’t have time to cook fresh dried beans, no problem. This recipe works great with canned beans, too. Buy organic and be sure to thoroughly rinse the beans before adding them to this recipe.
  • This recipe comes from Dr. Joel Fuhrman’s cookbook, Eat to Live.

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Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.