The main player in the Vegetarian Chili is the assortment of beans. Beans are an excellent source of protein and balanced fiber, providing an average of 6g of fiber per 1/2 cup. They contain both insoluble and soluble fiber, which may help lower cholesterol, improve glucose control and elevate the health of the digestive system. Furthermore, beans generally contain no cholesterol, are low in fat, and are brimming with B vitamins and alkalinizing minerals like magnesium.
It is recommended to include beans in one’s diet a few times a week, and this chili recipe makes it easy to do. Incorporating alkalinizing onions and garlic plus spices like cumin make it a perfect alkalinizing dish. Here is a great recipe for vegetable chili:
2 tbsp vegetable oil
1 large onion, chopped
1 poblano chili, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
2 jalapeño chilies, seeded and chopped fine
1 ½ tsp chili powder
1 ½ tsp cumin powder
2 cups cooked beans, rinsed and drained
2 ½ cup vegetable stock or water
3 tsp lime juice
4 tbsp cilantro, chopped
Heat the oil in a cooking pot or Dutch oven and add the onions, sauté until translucent and add the poblano chili, red bell pepper garlic and jalapeno. Cook for 2-3 minutes until the vegetables are tender and add the spices, stir and immediately add the beans and vegetable stock. Bring to boil and cook over medium-low heat for 10-15 minutes. Stir in the lime juice and sprinkle with cilantro before serving.
Before adding the beans, you may add your choice of additional ingredients. Remember: sugar, dairy, meat, and sodium chloride are acid-forming foods, so an alkaline-forming chili would not contain them. Instead, choose from the list of variations listed below.
Add any of the following to soups or chilies: carrots, sweet potatoes, peppers, kohlrabi, daikon, jicama, burdock root, radish, Jerusalem artichoke, cabbage, or mushrooms.
For complete protein, serve with grain, seeds, or nuts (for example, lightly toasted almonds).