“The snow is snowing and the wind is blowing but I can weather the storm! What do I care how much it may storm? For I’ve got my love to keep me warm.”
Actually, my love happened to be away with work. Somewhere very warm I may add. At home, the girls and I worked feverishly throughout the day keeping the snow from piling on our walkway and driveway. I think we shoveled snow at least 4 times yesterday before a very kind neighbour came along with his handy, dandy snow blower.
But, we had chilli to keep us warm. It was a real treat to sit down to a bowl of Ally’s Chilli at the end of a hardworking afternoon! Ally’s chilli is the perfect blend of spices to keep you toasty.
This recipe comes from one of my favourite bloggers. Ally is “an Aussie mamma” who writes passionately about vegan parenting and animal rights. Her blog’s name is Made of Stars and it is truly brilliant!
I am thrilled that Ally shared her and her mom’s chilli recipe with me. This recipe is simple (a perfect dish for a busy weekday) and it is 100% kid-approved – my 2 girls gave it a 2 thumbs up in between heaping spoonfuls! Ally said that this chilli has become a staple in her house. It will now be a staple in our house, too!
We ate a bowl of this alone for dinner. (Well, my 9-year-old daughter actually ate 2 big bowls!) There was no need for anything else at our dinner table.
Ally’s Vegan Chilli
- onion, chopped
- filtered water (3 tbsp. approx.) for sauteing
- 2 garlic cloves, minced
- 1 medium-sized zucchini squash, chopped (optional – I just had one staring at me from the fridge)
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne
- VitoBio Organic diced tomatoes* (796 mL/28 fl.oz)
- Eden Foods no salt added kidney beans* (398 mL/14 fl. oz), rinsed
- Eden Foods no salt added black beans* (398 mL/14 fl.oz), rinsed
- frozen corn (optional)
- salt and freshly ground pepper
- 1 cup quinoa, rinsed (optional – I added this in to free up a jar in my pantry)
- dash of dried chilli flakes (I added this to my bowl only, not to the pot)
Saute the onion in some water. ( That’s right! This works just fine! No need to saute in oil and add extra fat to our diets!). When onions have softened, add garlic and chopped zucchini. Continue to saute for about 3 minutes then add the spices.
Add the can of tomatoes and salt and pepper. If you prefer, you can use an immersion blender and blend the tomatoes for a smoother consistency. You can see from my photo that we like chunky tomatoes in our chilli so we did not puree them. Add the beans. Bring the pot up to boiling, then add quinoa, if you so desire. Cover and reduce heat to a low simmer for about 10 minutes.
*When it was time to make this dish, I turned to my well stocked pantry. Yesterday, was not the day to sit around and wait for beans to soften in a pot. So, I used Eden Foods no salt added kidney beans and Eden Foods no salt added black beans. Eden Foods do not line their cans with BPA. They are actually the only canned bean that is BPA free. I also used VitaBio Organic diced tomatoes (also contains no BPA or GMOs). Having these foods in my pantry, makes following a healthy diet easier.