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April 2, 2012

Chef Scott for Meatless Monday: CHILI!!

by Nicole Burley

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Welcome to the first official Meatless Monday post on my website! I could not be more excited to be participating in this national movement. Whether you already eat a plant-based diet, or if the idea of giving up meat seems insane to you, you will be getting some DELICIOUS recipes every Monday that – oh, yeah – also happen to be really nutritious and meat-free.

The recipes will be delicious because they will be coming from my old college pal and masterful chef, Chef Scott (aka The Improvised Chef ). Scott is the author of the funny and delicious food blog, The Improvised Kitchen.

I chose Scott to be our exclusive chef for Meatless Monday, because he is a relative newbie to the plant-based way of eating – but this man KNOWS his way around great flavors. His style – and his recipes – will appeal to everyone, I know!

So, without further fuss……

Here’s Chef Scott!

What do you mean, “I can’t eat meat?!”  This is Amurrrica, right?

Yes indeedy, my dearies.  It is Amurrrica.  And about 35% of adult Americans are obese.  I’m not talking about a little pudge or Dunlap’s Disease (i.e. My belly dunlap over my belt).  35% are full blown (no pun intended) obese.  The main culprits are not enough exercise and diet.

So Nicole and I are posing a challenge to you.  Every Monday, go meatless.  That’s right.  Nothing with a face.  Nothing that mooed, oinked, clucked, swam, scratched, or flew.  Nada.

Now before you get your panties in a bunch, take a moment and breathe.  I am a complete omnivore who hails from the Midwest.  I believe the pig is a holy sacred thing, and, if you cut me, I bleed Velveeta. However, earlier this year, I decided to change my diet for three weeks to kick off the new year right.  For one week, I went completely vegan, very little carbs, and ate frequent, yet moderate, portions.  Slowly I added grains and beans back into my diet.  And eventually, I would treat myself to 4 ounces of fish once a week.

And I never felt better in my life.

I had a ton of energy. My skin looked great.  And, I lost weight.  Who wouldn’t want that?!

I’m not asking you to go to any extremes.  Just give us one day a week.  Meatless Monday.  So quit your belly-achin’ so you can quit your belly from achin’.

To start off, why not try something where you wouldn’t even know if the meat was missing?

Kick Ass Vegan Chili

 
If’n you have a mind, you can always use dried beans that you have cooked and prepared and flaunt it in the face of people who simply don’t have the time to do so.  But I find canned organic beans are just as tasty, you freakin’ over-achiever.
2 15 oz cans kidney beans
1 15 oz cans black beans
1 15 oz can northern beans
2 red onions, diced
5 cloves garlic, minced
1 jalapeño, seeded and diced
3 chipotle peppers, diced
1 1/2 cups frozen corn
1 28 oz can fire roasted tomatoes
1 15 oz can tomato sauce
2 cups cooked quinoa
16 oz soy chorizo
3/4 cup cilantro, chopped
2 Tbl olive oil
4 Tbl chili powder
2 Tbl ground cumin
1 1/2 tsp chipotle powder
1 cup water
In a large stockpot, heat oil and sauté onions for five minutes.  Add jalapeño, chiptole, and garlic to the onions and sweat those babies out for a couple of minutes.  Add chili powder, cumin, and chipotle powder.  Stir the mixture until everything is coated and the spices have bloomed (about two minutes).  Add beans, corn, tomatoes, tomato sauce, and water. Bring to a boil and reduce to a simmer.  Cook uncovered for 25 minutes stirring occasionally until chili has thickened slightly.  Crumble in soy chorizo and add quinoa.  Cook just to heat everything up.  Ladle it up, top with your favorite toppings, and dig in!

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