Chunky Tomato Chili Fusilli

Chunky Tomato Chili Fusilli

Servings: 6 | Prep Time: ~ 1 hr 15 min |

Nutrition Information

  • Calories: 434 kcal
  • Carbs: 75.9 g
  • Fat: 8 g
  • Protein: 18.5 g
  • Fiber: 17.6 g
  • Sugar: 7.2 g

INGREDIENTS:

  • 1 Tablespoon olive oil
  • 1 yellow onion, peeled
  • 1 Anaheim or other mild pepper, seeded
  • 4 cloves garlic, peeled
  • 1-inch piece fresh ginger, peeled
  • 1 rounded Tablespoon chili powder
  • 1 rounded teaspoon ground cumin
  • 1 Tablespoon  vegan adobo sauce
  • 3 cans (15-ounces each) diced tomatoes
  • 1 can (15-ounce) cannellini beans, drained and rinsed
  • 1 cup dried green lentils
  • ½ cup dried bulgur wheat
  • ½ cup brown rice
  • 1 rounded Tablespoon raw cacao powder
  • 4 cups filtered water
  • salt and pepper to taste
  • 6 cups cooked whole wheat fusilli pasta
  • 1 large ripe avocado, peeled, pitted, and cubed (optional)

Total number of ingredients: 19

METHOD:

  1. In heavy pot or large Dutch oven, heat olive oil on medium heat setting until hot.
  2. In food processor, pulse onion, pepper, garlic, and ginger with an S-blade until chopped finely.
  3. Transfer mixture to the cooking pot and sauté until vegetables become very soft, stirring frequently, for about 10 minutes.
  4. Add chili powder and cumin. Stir to combine and continue sautéing for one more minute, until spices become very fragrant.
  5. Raise heat to medium-high. Add adobo sauce, tomatoes, beans, lentils, bulgur, rice, cacao powder, and water to pot. Stir. Bring to a gentle boil and then reduce heat to low. Cover and simmer for 45 to 50 minutes, or until all grains are soft.
  6. Season with salt and pepper.
  7. Serve over prepared pasta (1 cup chili over 1 cup pasta) and garnish with avocado, if desired.
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