It's a cold and rainy first day of autumn today. Here is a comforting, healthy, meatless chili recipe that I can tolerate with parosmia.
Most food that I can tolerate these days are not very healthy. It's usually extra sweet, salty or it's carbohydrates. I haven't been able to eat beef for 2 years. Some days I can't find anything to eat. I need to make more recipes like this one.
The whole family will love this recipe and they won't even miss the meat.
Ingredients:
1 1/2 cups water or vegetable broth + more if desired
1 large sweet potato, peeled and diced
1 packet (1.25 oz) of chili seasoning
Salt & pepper, to taste
1 can (28oz) diced tomatoes, with juices
3 (15 oz each) cans of any type beans (pinto, black, kidney, cannellini, garbanzo...) drained and rinsed
Optional toppings:
Sour cream
Shredded cheddar cheese
Instructions:
Heat ½ cup water or vegetable broth in a large pot over medium heat.
Add the sweet potato to the pot, stir and cook 1-2 minutes.
Add the chili seasoning, salt and pepper and stir to coat potatoes.
Add the tomatoes and their juices, beans, and 1 cup of the broth or water. Stir to combine.
Bring to a boil. Reduce the heat and simmer 30 to 40 minutes (loosely covered) until the chili thickens to your liking.
Ladle the chili into serving bowls.
Serve with the toppings of your choice, if desired.
Notes:
Use any type of beans that taste good to you with parosmia.
Any vegetables can also be added. (Corn, carrots...)
Add up to 1 cup more liquid if the chili becomes too thick.
The sweet potatoes should be fork tender when done cooking.
Loosely covered means the pot is covered with the lid slightly open allowing steam to escape.
In my opinion, the longer the chili simmers, the better it tastes. It gives everything time to marinate together.
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