When I was first advised to give up dairy, I did a ton of research and got a couple of books. Most of them were vegan so I inevitably learnt a lot about the beliefs behind veganism in the process. Although I do eat meat (mostly as I can’t bear yet another dietary restriction!) some of the stuff I read really hit home so I thought I’d share it with you guys. In particular, when animals are stressed, they release a chemical; if the slaughtering process is horrifically stressful, which it is in most non-organic situations, this chemical is present when the animal dies and therefore present in the meat we eat. I’m not trying to enforce any views here, but surely eating chilli with a side of stress makes no sense whatsoever! Plus, this version is quicker than our ‘con carne’ version.
– 2 tbsp extra virgin olive oil
– 1 large brown onion, peeled and diced
– 2 garlic cloves, peeled and minced
– 2 cups cooked red kidney beans (approx. two 400g cans)
– 2 cups cooked black beans (approx. two 400g cans)
– 1 package chilli seasoning (We absolutely love the Old El Paso one, but other brands or homemade will work perfectly!)
– 2 tbsp tomato paste
– 1 & 1/3 cup frozen corn kernels
– 800g chopped tomatoes (self-explanatory but two standard 400g tins!)
1. In a large saucepan, add the olive oil and cook the onion and garlic on a medium heat until translucent.
2. Stir in the tomato paste and frozen corn followed but the chilli seasoning. Cook for a few minutes on low.
3. Add the canned tomatoes and stir well. Drain and rinse the beans and stir into the chilli. Simmer on a medium heat for about 10-15 minutes.