This flavorful chili will satisfy your taste-buds and is perfect for a post long-run recovery meal. It packs a major protein punch through plant-based protein sources (legumes/beans), and is full of essential and non-essential amino acids for muscle recovery. To top it all off, this recovery meal is full of vegetables and provides a balanced blend of key vitamins and minerals!
This chili should be served over brown rice to round out your proteins (for more BCAAs), and avocado slices for some of those healthy fats.
For a little EXTRA yum, sprinkle with some shredded cheese just before serving!
Note: there are a lot of ingredients, but you throw them all in a pot and leave them to simmer. It's easy to whip up, and freezes well for later!
3 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
1 orange pepper, chopped
2-3 stalks of celery, chopped
2 cups cooked kidney beans drained (1 12-oz can)
1 cup of cooked black beans (1/2 12-oz can)
1-1⁄2 cups tomato sauce (2 8-oz cans)
2 cups cooked corn
3 cups whole tomatoes (1 28-oz can)
2 to 3 teaspoons chili powder
3 drops hot pepper sauce
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1⁄2 teaspoon pepper
1 cup raisins
1 cup whole raw cashews
Monterey Jack or cheddar cheese, grated (For a vegan chili, skip the cheese.)
Brown rice, cooked according to the directions
In a large saucepan or Dutch oven, heat the oil over low heat. Sauté the onion, green and orange peppers, and celery until crisp-tender, about 10 minutes. Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic, basil, oregano, bay leaf and pepper. Stir and bring to a boil, then reduce heat and simmer for 30 minutes to blend flavors. Stir in the raisins and cashews. Continue to simmer until the raisins are plump and the cashews are tender, roughly 20 minutes.
Serve over brown rice, top each serving with grated cheese and avocado slices, and enjoy!
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