'Tis the season for sharing home-cooked meals! After Thanksgiving weekend's indulgences, including turkey, I decided to cook up some vegan chili to share with my boyfriend on Top Chef night (Go Kevin!).
I threw together some chili and opted to serve it on top of polenta. I never really thought to do this with chili, as it's always been a bit of a standalone meal for me. The addition, however. added another dimension of texture and flavor to the meal. Being nutrient-dense, comforting, and quick I suggest this meal after a long, cold day.
Ingredients:
1 onion, diced
2 T olive oil
2 t chili powder
1 t salt
15 oz can of diced tomatoes
15 oz can of kidney beans, drained
15 oz cooked lentils
1 c corn
1/2 c vegetable stock
1 c diced cilantro
Directions:
In a large lidded pot, saute onion in olive oil until soft. Add salt and chili powder and cook for an additional minute. Add tomatoes, kidney beans, lentils and corn and let simmer until hot (about ten minutes). Add vegetable stock as needed if it's too thick for your liking. Stir in cilantro and serve over prepared polenta.
I ate leftovers for lunch the next day and it was even better so make sure you save some!
Sidenote: On the subject of vegetarianism—or, in my case, pescetarianism—I've fallen of the wagon. I still do not consume any beef products, but have slowly been re-introducing other meat into my diet when dining out or eating with family. I still cook vegetarian at home and would say that I eat a vegetarian diet about 90% of the time, but am no longer restricting myself from the occasional slice of bacon here or Thanksgiving turkey there. I lost all of my weight while consuming lean meats regularly, so don't think this will affect my maintenance. It might even be a good thing as it'll add a little more protein and perhaps prevent me for over-doing it on carbs. I don't feel like I need to justify my decision, but I do feel like I should make it known that I am no longer able to be labeled (which is a relief!).
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