It may be summer in Dubai (which means temperatures above 40c) but that still leaves space for a lovely Vegan Rustic Chili. Making a chili in summer may seem counter intuitive but I can assure you it is not. This little beauty is packed full of delicious veggies and flavours so you can pair it with brown rice and avocado for a lovely meal. You can also use this recipe for Vegan Rustic Chili to prepare your lunches for the work week.
Meal prep is really important to a healthy life style. Of course putting aside a slice of pizza and chickens wings is not the type of meal prep I am talking about. I am talking about the type of meal prep that is full of veggies and goodness that will not leave you with a bloated tummy and hungry an hour later. I am talking vegan rustic chili, soup and even making home made granola to take with you.
Vegan Rustic Chili Recipe
3 can kidney beans, well rinsed
3 large beef tomatoes, roughly chopped
2 yellow peppers, chopped
1/2 red onion, finely chopped
2-3 cloves garlic, crushed
1 tsp smoked sweet chili powder
1 tsp cumin seeds, whole or crushed (I kept mine whole)
Fresh ground pepper to taste
150 mL vegetable broth
1 tbsp olive oil
First things first. When making your chili have your vegetables chopped and ready to go. Why? Kitchen clean up is quicker that is why. Also having your mise-en-place ready for you can be so pleasing.
In a large soup pot add the olive oil and heat it to medium high. Add in the chopped onions and garlic and let sweat. Stir often. Once this is done add in the remaining ingredients, give it a thorough stir and cover.
Keep on a medium heat for one hour. Check in every 15 minutes and give it a stir. It should not be boiling. You will begin to notice the tomatoes giving of their juice which is why you have to add so little broth.
After an hour remove from heat and serve. If you will be using this for meal prep you can already divide the portions among your glass containers. Let cool and then place in the fridge.
If you are going to be using this recipe for meal prep you can also prepare rice. I cooked a cup of uncooked brown rice which made enough rice for 5 meals. The chili will also serve 5-6 which makes it ideal for your work lunches.
