A bowl of chili made with Navitas Organics Chia Seeds, garnished with dairy-free sour cream and chopped green onions

Two Bean Chia Chili Recipe

This wholesome and satisfying hearty vegetarian chili gets a textural boost from fiber-rich chia seeds, making it a treat for your taste buds and a nutritious addition to your weekly menu.

INGREDIENTS

¼ cup plus 2 Tbsp. Navitas Organics Chia Seeds

1 28-ounce can diced tomatoes

1 Tbsp. chipotle powder

2 cups water

1 medium cauliflower (about 1¼ pound)

2 Tbsp. coconut oil

1 yellow onion, diced

1 green bell pepper, diced

2 carrots, diced

4 cloves garlic, minced

1 Tbsp. chili powder

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 Tbsp. tamari

2 cups frozen corn kernels, thawed

1½ cups cooked kidney beans (about 1 15-ounce can, drained)

1½ cups cooked black beans (about 1 15-ounce can, drained)

Sour cream and cilantro for serving

DIRECTIONS

In a medium bowl, combine chia seeds, diced tomatoes and their juices, chipotle powder and water. Mix well to incorporate the seeds and set aside.

Chop the cauliflower into florets and place in a food processor. Pulse several times to grind the cauliflower into bits about the size of rice.

Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the onion, green bell pepper, carrots and garlic. Cook for 5 minutes, stirring occasionally. Add the ground cauliflower along with the chili powder, cumin, oregano and tamari, and cook for 3 minutes longer, stirring constantly.

Pour in the tomato-Chia mixture and mix in the corn and beans. Bring to a boil over high heat, then reduce heat to medium-low to simmer. Cook for 25-30 minutes until vegetables are tender but retain a little texture.

Remove from heat and let sit for 10 minutes, then adjust seasoning as desired. Serve with sour cream and cilantro.

Makes 8 servings

 

Submitted by Julie Morris | Luminberry
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Image of Two Bean Chia Chili Recipe

Two Bean Chia Chili Recipe

Julie Morris | Luminberry

Servings

8

This wholesome and satisfying hearty vegetarian chili gets a textural boost from fiber-rich chia seeds, making it a treat for your taste buds and a nutritious addition to your weekly menu.

Ingredients

  • ¼ cup + 2 Tbsp. Navitas Organics Chia Seeds
  • 1 28-ounce can diced tomatoes
  • 1 Tbsp. chipotle powder
  • 2 cups water
  • 1 medium cauliflower (about 1¼ pound)
  • 2 Tbsp. coconut oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 Tbsp. tamari
  • 2 cups frozen corn kernels, thawed
  • 1½ cups cooked kidney beans (about 1 15-ounce can, drained)
  • 1½ cups cooked black beans (about 1 15-ounce can, drained)
  • Sour cream and cilantro for serving
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Directions

  1. In a medium bowl, combine chia seeds, diced tomatoes and their juices, chipotle powder and water. Mix well to incorporate the seeds and set aside.
  2. Chop the cauliflower into florets and place in a food processor. Pulse several times to grind the cauliflower into bits about the size of rice.
  3. Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the onion, green bell pepper, carrots and garlic. Cook for 5 minutes, stirring occasionally. Add the ground cauliflower along with the chili powder, cumin, oregano and tamari, and cook for 3 minutes longer, stirring constantly.
  4. Pour in the tomato-Chia mixture and mix in the corn and beans. Bring to a boil over high heat, then reduce heat to medium-low to simmer. Cook for 25-30 minutes until vegetables are tender but retain a little texture.
  5. Remove from heat and let sit for 10 minutes, then adjust seasoning as desired. Serve with sour cream and cilantro.
Servings: 8
Submitted by:

Julie Morris | Luminberry