One of the challenges I give to myself is to take a basic recipe and make a few tweaks so it can be part of my vegan athlete diet. I have done that with a few of the recipes from the Nutrition Guide that comes with Body Beast – including this one for Beast Chili:
Makes approximately 4 servings of 1 1/2 cups each
Ingredients:
- 1 teaspoon olive oil
- 1 package beef-less ground (like from Trader Joe’s)
- 1 medium white onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic finely chopped
- 1 1/2 teaspoons ground cumin
- 1 Tablespoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 can black or kidney beans (or approximately 1 3/4 cups cooked)
- 1 (15-oz) can tomato sauce (no-sugar added)
- 2 Tablespoons chopped fresh parsley
Directions:
- Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic
- Cook, stirring occasionally, for about 5 minutes
- Add cumin, chili powder and cayenne pepper; stir and cook for 1 minute
- Stir in beans and tomato sauce; bring to a boil
- Reduce heat to low. Break the package contents of beef-less ground into chunks and add to saucepan, stir to mix well and gently simmer for about 5 minutes
- Serve warm sprinkled with the chopped fresh parsley
This is pretty easy and quick to put together, so I make it regularly! It also freezes well if you want to save some servings for a later date when you’re pressed for time but still want a healthy, plant-strong meal.
Hope you enjoyed another easy meal recipe from the vegan athlete diet collection!