Ontario has announced its stay-at-home order, meaning we are in full lockdown again. If you’re feeling the weight of Covid-19 and the new regulations, please know that you are not alone. So often we “bright side” our situation, and focus on being grateful. “At least I can still work from home,” or, “At least my family hasn’t gotten Covid-19.” Yes, these are OF COURSE things to be grateful for. But it’s also okay to feel anxious, disappointed, lonely or sad about your reality. It’s okay to feel the good and the bad. So, for anyone struggling with Covid-19, being upset does not make you weak or ungrateful. It makes you human. I just thought I’d share that for anyone who needs to hear it today.❤️
Below is a recipe for a pantry vegan chili. It’s one that I shared back in March 2020 when people were looking for easy pantry recipes. I hope you enjoy it. Thinking of you and hoping you’re keeping safe.🙏 #twospoons
1 yellow onion, diced
3 cloves garlic, finely chopped
1 tbsp coconut oil
1/2 tsp sea salt
2 cups carrots, chopped (about 3 carrots)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can kidney beans (400 ml), strained and rinsed
1 can white beans (400 ml), strained and rinsed
1 can black beans (400 ml), strained and rinsed
2 can diced tomatoes (400 ml each)
2 cups water
1 tsp cayenne pepper flakes
1 tsp cumin
1 tsp paprika
1 tbsp lemon juice
pinch sea salt
1. In a large pot add the onion, garlic, coconut oil and sea salt. Bring to medium heat and cook to soften (10 mins). Add chopped carrots and bell peppers and continue cooking to soften (10 more minutes).
2. Add the beans to pot with canned tomatoes and water. Stir to combine. Bring to a low simmer, then spice with cayenne pepper flakes, cumin, and paprika. Add the lemon juice and sea salt to taste. Simmer unti the carrots are soft and the flavours have melded.
3. Serve the chili in bowls with bread, tortilla chips or scooped onto rice.