When the colder weather hits, there are two kinds of people:
• Soup/chili people &
• Pumpkin spice people
I am here for both and am excited to share some delicious and nutrient-dense autumn-style recipes. Make sure you save/share this recipe for later and let me know what you think!
Chili season is upon us my friends! When the leaves start to fall and the air starts to feel crisp, there is nothing like a warm pot of chili to warm your belly and soul. Here is a plant based chili recipe (for my omnivores out there; feel free to add ground beef/turkey to increase flavour and protein content).
Hormone-Happy, Plant-Based Slow Cooker Chili Recipe Below
Hormone-Happy, Plant-Based Slow Cooker Chili
Servings: 4
Ingredients:
3/4 cup Pearl Barley (uncooked, rinsed and drained)
1/2 cup Red Onion (medium, finely chopped)
2 stalks Celery (chopped)
2 tsps Garlic Powder
1/2 tsp Chili Powder
2 Bay Leaf
2 cups Red Kidney Beans (canned/cooked)
1 cup Pinto Beans (canned/cooked)
1 cup Kale Leaves (stems removed and leaves chopped)
4 cups Diced Tomatoes (from the can, with the juices)
3 cups Vegetable Broth, Low Sodium
Directions:
Place all the ingredients in the slow cooker and stir the mixture. Cover and cook for four hours on high or six hours on low.
Divide evenly between bowls and ENJOY!
Nutrition Facts:
This dish contains 23g Fibre, 20g Protein and is high in vitamin C, Folate, Iron, Selenium, Magnesium, Vitamin K, Vitamin A, and Vitamin B6. All of these nutrients and minerals are vital for optimal hormone health. So not only is this dish delicious and nutritious, it can also assist in the balance of hormone harmony!
Pumpkin Spice lovers: Stay tuned next week for a new yummy Pumpkin Spice recipe that you'll absolutely LOVE!🍂