Tag: PlantBasedRecipe

So happy to share some cozy heart healthy meals/recipes for heart health month. The heart is one of the most important organs in our body. How we eat determines the condition of our heart and our bodies. Try out this healthy vegetarian chili the cornbread is optional, but both together make a great pair

Vegetarian Chili:

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño pepper, seeded and minced (optional, for added heat)
• 2 carrots, diced
• 2 stalks celery, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, avocado

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic, diced bell pepper, jalapeño pepper (if using), carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
3. Stir in the drained black beans, kidney beans, diced tomatoes, corn kernels, vegetable broth, tomato paste, chili powder, ground cumin, smoked paprika, salt, and pepper.
4. Bring the chili to a simmer, then reduce the heat to low and let it simmer, uncovered, for about 20-25 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your desired consistency.
5. Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to taste.
6. Serve the vegetarian chili hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, sour cream, cilantro, or avocado.

Cornbread Muffins:

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or plant-based)
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, whisk together the milk, melted butter, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Remove the cornbread muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your vegetarian chili with warm and fluffy cornbread muffins for a comforting and satisfying meal!

– With lots of love, Vanessa J.