Easy One Pot Vegan Chili Recipe
In these times of uncertainty and anxiety, I thought it was a good idea to share a recipe for the ultimate comfort food. A big batch, one pot vegan chili recipe that will use your pantry staples and help you keep some deliciousness in your locked down life!
I guess like all of you, I have sure experienced my fair share of emotions this last week. Sadness, fear, anxiety but also joy, grace and inspiration, sometimes all within a few minutes of one another. I decided that the most important thing to do was to let myself feel these emotions, as they were, without judging them, pushing them away or avoiding them. I also continue to do whatever practices I can to find a calm centre and to act from this space. This means more yoga, more meditation, healthy meals, movement, staying connected to loved ones and limited time on the news or social media. And perhaps more than the occasional sweet treat…
Beyond that, I have also spent a lot of time reflecting on what I can do to help. I feel incredibly privileged in the current situation – I am not in a risk group, I don’t rely on hourly wages to pay my rent and put food on my table and I am not a healthcare worker. At first, this made me frantically look for ways that I could actively do something to help. But as we know, the most important thing we can do to support our global community right now is to stay home and stay healthy, reducing the risk of spreading the virus to those who are in higher risk groups. Slowing down and staying in to work, read, meditate and cook can literally save lives at the moment.
In times like this, we actually face the same central question that leaders face at all times: How can I take care of myself, so that I may serve others? How can I uniquely serve within the bounds of my current situation?
I know that whatever I do right now, it needs to come from a foundation of being calm, grounded and healthy. It is only from that place that I can be of any real support.
From there, I have decided I will concentrate on the following things:
Creating and sharing resources that can support everyone to keep exploring how we can eat, live and lead in times of uncertainty. If there is anything in particular you would like support with just let me know! The first thing I have started is a free weekday guided meditation via Zoom at 8am CET for anyone who would like to start the day calm and grounded. If you want to join, just sign up here: https://michellegrant.as.me/
Supporting small businesses in my region, especially those aligned with my values of sustainability
Donating to a selection of causes that are not only supporting immediate crisis situations but also those that continue to unfold and will remain when this pandemic is over - I am talking about the refugee crisis, the climate crisis, the biodiversity crisis, the food system crisis…I could go on.
Reaching out to our local community help group that is coordinating support in our area for people at risk
Giving myself permission to just lie down, rest or read when it all feels a bit much!
I am conscious of not adding noise to all the chaos right now, and this list is not in anyway intended to influence how anyone else decides what they need to do. We all need to work out how to navigate these unknown waters according to the build of each of our own boats.
Sending everyone a massive, physically distanced but deeply compassionate hug in these unusual times. I hope this vegan chili helps you ride out the next weeks.
Love, Michelle xo
PS For a little bit of comic relief, here are a few of my favourite memes from this week (just scroll down to get the Vegan Chili Recipe!)
Easy One Pot Vegan Chili
Recipe Type: Main | Author: Michelle - The Great Full
PREP TIME: 10 mins
COOK TIME: 40 mins
Serves: 6
Vegan, Gluten Free, Dairy Free
A simple one pot vegan chili to help you cook through your pantry staples during a corona lock down!
Ingredients
3 tbsp Oil
3 small Onions, chopped
25g Chili or Mexican Spice Mix (usually contains a mix of paprika, cumin, chilli, dried vegetables and salt)
250g Red Rice of Brown Basmati Rice
800g Seasonal Vegetables, chopped into cubes (at the moment I use a mix of potato, carrot and sweet potato from my seasonal veggie box)
1.5 L Vegetable Stock
1 can Tomatoes
2 cans Beans (e.g. kidney, adzuki or borlotti beans)
1.5 tbsp Apple Cider Vinegar
Salt and Pepper to taste
Instructions
Peel and chop all the vegetables.
Place the oil in a large saucepan or cocotte. When oil is warm, add the onions and spice mix and sauté.
Add the rice to the pot and sauté for a few minutes, stirring until rice is coated in the spice mix.
Add the cubed vegetables and sauté for a minute.
Add the vegetable stock and the canned tomatoes.
Leave on medium heat to simmer for approximately 30 minutes, until the vegetables and rice are cooked.
Strain and rinse the two cans of beans and then add them to the pot and mix through.
Remove from heat, mix through the apple cider vinegar. Note – if the mixture feels too liquid still at this point, you can always mix through 1 tbsp corn starch to thicken it a little.
Season with salt and pepper to taste. Serve in a bowl with soy sour cream, tortilla chips and lime wedges.