Embracing a healthier lifestyle meant learning to love and embrace plants. When I was younger, I struggled with consuming vegetable-based meals, so I want my kids to love how fueling their bodies with plant food makes them feel. To do this, I like to sneak as many vegan dishes as I can into our meal rotation. Most of the time, no one even misses the meat! This delicious vegan chili is a regular winter favorite in our home.
Technique tip: If you're using a homemade, salt-free stock, you'll need to add 1/4 to 1/2 teaspoons of additional sea salt. This chili is a great freezer meal: Just place all the ingredients, except for the stock and cilantro, in a gallon-size freezer bag and store in the freezer until you're ready to prepare it. Simply dump the bag of ingredients inside the pressure cooker, add the stock and cook according to the instructions below.
- 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
- 2 large beefsteak tomatoes, diced
- 1 medium red onion, finely chopped
- 1 medium red bell pepper, seeded and diced
- 3 cups canned black beans, rinsed and drained
- 2 cups low-sodium or homemade vegetable stock
- 5 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chili powder
- 1 tablespoon chopped chipotle pepper in adobo sauce
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped fresh cilantro
1. Place all of the ingredients except the cilantro in an electric pressure cooker and stir to combine.
2. Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure, and use the +/− buttons until the display reads 10 minutes.
3. When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.
4. Remove the bay leaf and stir in the fresh cilantro. Serve warm.
Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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