This is one cold-weather dish that proves meatless chili isn't just for vegans. With a hearty dose of protein, this bowl of veggie goodness shows that you can build muscle and lose weight on a vegan diet. It's all about consuming the right portions and macronutrient ratios to support your fitness goals.
- 2 cup freekeh, cooked
- 15 oz low-sodium tomato sauce
- 2 tomatoes
- 2 cup low-sodium vegetable broth
- 15 oz dark kidney beans
- 15 oz low-sodium black beans
- 1¾ cup kernels corn kernels, frozen
- 1 cup red onion, diced
- 2 clove garlic, minced
- 1 cup cilantro
- 1 tbsp coconut oil
- 1 tbsp paprika
- 1 tsp coriander
- 1 tsp ground chipotle powder
- 1 tsp cumin
- Cook freekeh according to the directions, but use half low-sodium vegetable broth (1 cup) and half water (1 cup) to add extra flavor.
- Chop up your vegetables (cilantro, red onion, tomatoes, bell pepper, garlic) and set aside.
- Set a nonstick skillet on medium-high heat and spray with coconut oil. Toss in red onions and garlic. Sauté until the red onions become brown and translucent.
- Add tomato sauce, cooked freekeh, 1 cup vegetable broth, bell pepper, tomatoes, and the seasonings (paprika, coriander, chipotle chili pepper, gumbo file). Stir well with a spatula.
- Add beans, corn, cilantro, and 1 cup vegetable broth. Reduce the heat and cook on medium heat for 8-10 minutes.