If you are a Vancouverite, you’d know we talk about the weather a lot. It’s either “Hey, nice weather today eh?” on a rare sunny day or “Ah good old raincouver is back!” on a rainy one (more than 70% of the time). And when we get a single flurry of snow, social media newsfeeds will be bombarded with Vancouverites claiming the extraordinary fact that “IT’S SNOWING” or pictures of freshly made snowmen with the dimensions of 1 by 1 by 1 cm.
Although we don’t get much snow or frosty temperatures here on the west coast, winter still calls for warm, comforting nourishment to help us get out of the rainy winter blues. This chilli hits just the spot on those days when you feel like hibernating at home but crave something healthier and satisfying than canned minestrone soup.
Slow-cooked beans are easy on the budget, requires minimal effort, and super convenient to incorporate into any meal. Having a giant batch handy in the fridge or freezer can really help you save time in the kitchen, so you will always have a versatile quality source of protein at your convenience! Add them to salads, quinoa, pasta, soups, the possibilities are endless. However, if you don’t have a slow cooker or the time to slow cook your beans, try to purchase BPA-free canned beans with no added salt. Trust me, you will be able to taste the difference!
I like to enjoy my chilli with a drizzle of balsamic glaze and served alongside sprouted whole grain toast and alfalfa sprouts, but feel free to dress the dish however you like! This recipe would also be great served alongside tortilla chips, brown rice, quinoa, dinner rolls, or keep it super simple and make it the star of the show!
- ¾ cup water
- 1 can tomato paste
- 4 cloves garlic, minced
- 1 small onion, chopped to your preference
- 3 stalks celery
- 2 small bell peppers (any colour)
- ½ small eggplant
- 1 can kidney beans, drained and rinsed
- 1 tsp curry powder
- A drizzle of balsamic glaze
- On a stovetop over medium-high heat, add in garlic, onions tomato paste, and water in a medium pot. Give it a whisk to dilute the tomato paste into a saucy consistency.
- Meanwhile, chop the celery, bell peppers, and eggplant (any way you like, but I like the chunks in my chilli!)
- When the tomato sauce is simmering, add in the vegetables, turn down the heat to medium, and mix everything in!
- Let cook for around 15-20 minutes until vegetables have softened.
- Served with cornbread, or a side of grain (quinoa, wild rice etc.)