Easy Veggie Chili

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Easy Veggie Chili

Yield: 4

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 2 cloves garlic, minced
• 2 shallots, diced
• 2 T. ghee
• 1 large sweet potato, peeled and diced
• 2 medium carrots, peeled and cut into coins
• 1 15 oz. can black beans
• 2 medium tomatoes, skinned and diced* (see note below)
• 1-1/2 c. vegetable broth
• 1 T. chili powder
• 1 T. Winter spice blend
• few grinds of black pepper

Winter spice blend

• 1-1/2 T coriander seeds
• 1 T fenugreek seeds
• 1 T cumin seeds
• 1 t ground ginger
• 1 t ground turmeric
• 1 t ground cinnamon
• 1 t ground clove
• ½ t cayenne

Instructions

1. Sauté shallots and garlic in ghee on medium heat until fragrant, a minute or two, then add sweet potato and carrots, stirring to combine. Sauté about 5 minutes.
2. Stir in remaining ingredients and bring to a simmer, then reduce heat to medium low, cover and simmer for 20 minutes or until the carrots and sweet potato are tender.
3. Top with cilantro and lime and eat warm.

For the spice blend:

1. Roast the seeds over medium low heat in a dry pan for a minute or two, until the aroma is released; let cool.
2. Combine dry roasted seeds in a spice blender or mortar and pestle (I find this difficult with the fenugreek and prefer a blender); blend until seeds are broken down.
3. Add to ground spices in an airtight jar and use in your cooking throughout late winter and spring, or when you are feeling lethargic and need some heating up.

Notes

*Note: I know peeling the tomatoes seems like a time-consuming extra step, but it only takes a few minutes and removes the hardest part of the fruit to digest. You can remove the seeds as well if you have a hard time with tomatoes, as many do. In Ayurveda, we use tomatoes sparingly because of their potential inflammatory effect, but they are great for reducing Kapha dosha, have Potassium, Vitamins C and K, and are a great anti-oxidant; so two in your chili will do more good than harm this season.

*Feel free to add some cooked quinoa in the last five minutes of cooking if you are wanting more protein and a thicker chili.