28 Oct Vegetarian Chili with Hemp Hearts
Hemp hearts aren’t commonly added to vegetarian chili, but by tossing them in, your hardy lunch or dinner will be high in natural benefits. Plus, the hearts will add a welcomed crunchier texture and a touch of nutty flavor that will blend well with the beans, tomatoes and onions. This vegetarian chili is perfect to make just before you settle in to watch the big football game or on any cold evening.
½ bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
1 tablespoon hemp oil
1 cup vegetable stock
1 cup fresh corn
3 ½ cups tomato sauce
1 can chickpeas, 15-oz, rinsed and drained
1 can kidney beans, 15-oz, rinsed and drained
1 tbsp red curry paste
2 tbsp chili powder
¼ cup hemp hearts
Salt and Pepper
Use a large pot to sauté the onion and garlic for two minutes, stirring regularly. Throw in the carrots and bell pepper and sauté for an additional five minutes. Add in the remaining ingredients, minus the hemp hearts. Place the burner at a low heat and let the chili simmer for 60 minutes. Sprinkle the hemp hearts onto the chili just as you’re ready to serve. If you want, you can also top your serving of chili with guacamole, Greek yogurt, chopped green onions and shredded cheese. Serve with a handful of tortilla chips.
If you’re going to be out for the entire day, or prefer to make your meals ahead of time, you can also cook up this chili using a slow cooker. Simply toss all the ingredients into the slow cooker, minus the hemp hearts, and set the cooker at a low heat for six to eight hours. The hemp hearts and any other toppings should be added right before you’re about to eat.