My family LOVES a good bowl of chili. Growing up, we could make that chili last a good three days! And heaven forbid we have grilled cheese with it and Kool-Aid. Y'all. That was heaven!
Even being vegan, I can still have that feeling with this recipe I threw together while literally standing in the aisles at the grocery store on the phone with my mom.
Me: "Mom, it's 14 degrees outside. I want something hot, but I hate soup. Chili. I want chili."
Mom: "How cold is it?!"
Me: "Chili mom... what should I use to make chili? The food. Not chilly the feeling."
After 3 phone calls in the store, I managed to throw something together that surprisingly turned out PRETTY GOOD!!!
1 1/2 cups of plain walnuts
1 cup of black eyes peas, if fresh 1 can if not (drained and rinsed)
1 can* of black beans (drained and rinsed)
1 can* of whole kernel corn (drained and rinsed)
1 can of Rotel (NO SALT ADDED)
1/2 package of Low Sodium Taco Seasoning
2 Cups of Vegetable Broth (lowest sodium possible)
Mrs Dash Lime Fiesta
Pink Himalayan Sea Salt
Chips (Optional) - But if you do them, get some AUTHENTIC mexican chips and not Tostitos. You deserve better...
I used fresh black eyed peas for this only because I love them fresh and not with all the sodium from canned. And that's honestly what I find to be the best way if you're looking to watch your sodium intake with food. But, if canned is all you have, POP THOSE CANS!
1. Pour your two cups of Vegetable Broth in and bring to a LOW boil. Think Maxwell, Fortune kind of low. Yeah, I went there.
2. POP THOSE CANS, drain and rinse and combine them all in a bowl. Preferably a colander, allowing water to run over it and get any additional salt out of it. But do NOT drain or add in your Rotel!
3. Prep your walnut meat! Simply crush it until it's crumbles. That's it. I used a professor and pressed it 3 or 4 times. But if you press it too long, you'll have walnut butter and that's not what we are making today! Okay, Linda!
4. Do you hear Maxwell? Yes. Great, let's add those beans! Yes. Throw them in the pot with the broth.
5. Put a lid on it. Let that work it's magic for about 8 minutes.
6. Slowly mix in your taco seasoning and additional spices. I didn't put measurements because we all know, you season things until the ancestors tell you to stop. And this isn't your Barnes and Noble cookbook. It's Justins Health Corner.
7. Add in your can of Rotel.
8. Put the lid back on and reduce heat for another 8-10 minutes.
9. Add in your Walnut Meat.
10. Let simmer on low for 15-20 minutes. Leave it alone! Let it work it's magic.