Wise words from Rumi about showing the world what you’re really made of…
Make a conscious decision to focus on more plant based foods.
Here we offer some tasty vegan recipes to savour, whether you are actually vegan and looking for inspiration or as super healthy alternatives to meat and fish recipes that have become routine.
We look for recipes using higher quality produce, substituting occasional ingredients to upgrade your nutrition.
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
Black Bean and Sweet Potato Chili Recipe (Vegan, Gluten-free)
From The Spruce Eats
2 cloves garlic, minced
1 small onion, diced
2 small sweet potatoes, peeled and chopped
2 medium carrots, sliced
1/2 red bell pepper, chopped (optional)
2 tbsp olive oil
1 15 ounce can black beans (or a little less than two cups, if you’re cooking them fresh)
1 15 ounce can diced tomatoes or tomato sauce
1/2 cup water or vegetable broth (make sure your broth is gluten-free if needed)
1 tbsp chili powder
1 tsp cumin
1/2 tsp cayenne (or to taste)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Sautee the onions and garlic in olive oil for a minute or two, then add in the sweet potatoes, carrots, and bell pepper until the onions are soft, about 5 to 6 minutes.
Reduce the heat to medium-low and add in the all of the remaining ingredients, stirring to combine well.
Allow your chili to simmer, partially covered and stirring occasionally over medium-low heat, for about 20 to 25 minutes, until flavors have mingled and the sweet potatoes, carrots and bell peppers are soft.
Makes 5 to 6 servings of homemade black bean chili.