Tag: Keto

Sapna2 Comments

Mahi Mahi with Garlic Lemon Sauce

If I gave my youngest Fish and Couscous everyday for the rest of her life, I wouldn’t hear a single complaint.  She loves it that much and we usually have it on the menu biweekly.  The Garlic Lemon Sauce is absolutely finger licking delicious!  Paired with a flaky and tender Mahi Mahi, well, you will also be adding this fish to your rotation.

Everyone says eating fish is healthy and to incorporate it more in your diet.  But why?  Here are few good reasons why:

  • Fish are high in Omega-3 fatty acids which help lower cholesterol and heart disease
  • Rich in Iron
  • Rich in Vit. B which promotes healthy brain function
  • Rich in Potassium which promotes a healthy heart


Fish can be tricky to cook sometimes because it is very easy to overcook leading to a tough meat (trust me, I’ve done this on many occasions).  A few tricks I rely on to serve the best flaky fish are:

  • Be sure your filtes are about 6-7oz each, with at least 1-inch thickness. If your portions are thin or too small, they’ll tend to overcook.
  • Always pat dry excess moisture from the fish; this step is super important, as it affects how well your fish will brown. A paper towel works wonders
  • Buy fresh or quick-frozen, high quality fish… wild is best, and will provide best flavor.

Don’t know what to serve your delicious Mahi Mahi with?  Check out some of these dishes:
Quinoa, Brown Rice and Black Beans
Fresco Carpaccio

From my kitchen to yours, I hope you enjoy this delicious Mahi Mahi with Lemon Garlic Sauce!

Mahi Mahi with Garlic Lemon Sauce

Mahi Mahi with Garlic Lemon Sauce
Rate this recipe
|
0 ratings
Sapna
February 24, 2021
by Sapna
Category Meats
Persons
4
Serving Size
1 filet
Prep Time
5 minutes
Cook Time
7 minutes
Total Time
12 minutes

Ingredients

  • 4 (1" thick each) Mahi-Mahi fillets, 4-6 oz each
  • 1 1/2 Tbsp Olive Oil
  • 2 1/4 tsp salt
  • 2 1/4 tsp black pepper, divided
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp fresh parsley, chopped (or 1 Tbsp dried parsley)
  • 4 garlic cloves, minced
  • 1 Tbsp juice squeezed from fresh lemon

Instructions

  1. In a small bowl, combine 1/4 tsp salt, 1/4 tsp black pepper, butter, parsley, garlic, and lemon juice. Mix ingredients to fully combine. Set aside.
  2. Use paper towels to pat-dry all excess moisture from the fish fillets.
  3. Season both sides of fillets with remaining salt and black pepper. Set aside. I
  4. n a large skillet, heat the olive oil over high heat. Once oil is sizzling hot, add the fish fillets to pan and cook until browned on one side, about 3 minutes – do not move or touch the fish.
  5. After the fish has browned, flip fish fillets over to the other side and continue cooking for an additional 3 minutes.
  6. When the fish is done, remove from heat and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well.
  7. Serve hot with your favorite sides!

Tags

15 minute meals,
Clean Eating,
Fish,
Gluten Free,
heart healthy,
Keto,
Kid Friendly,
Lemon Garlic,
Mahi Mahi,
Protein,
Quick and Easy
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

Here are the tools I used:

Sapna3 Comments

Almond Butter Breakfast Bars

It’s going on week 2 of my New Year’s Resolution of trying to eat healthier and so far, the first half of the first week did not go well.  Part of the problem is a new school schedule with the girls but the other part is me not taking accountability of the changing timetable and doing something right away.  A couple of days passed before I realized I needed to up my game quick and couldn’t wait for the weekend so came along the decision to make these delicious Almond Butter Breakfast Bars.

I love these bars because they are filling, healthy, and quick to make.  You can absolutely substitute peanut butter for the almond butter or even sun butter if you have a family member allergic to nuts.  I did use almond flour in this recipe which you can substitute for any flour of your choice.  And to make them vegan – simple, substitute the honey for agave.  That’s the best part of this recipe – it’s versatility.

Here are some great nutrition benefits of these delicious bars:

  • Great source of protein at 7.25gm in each serving
  • Provides 20% of your DRI Iron
  • Great source of Fiber and Vit. E
  • Healthy option for a grab and go breakfast that is nutrient dense rather than carb dense

So, what are you waiting for?  You have got to try these delicious bars.  Let me know what you think!  From my kitchen to yours, I hope you enjoy these delicious Almond Butter Breakfast Bars!

Almond Butter Breakfast Bars

Almond Butter Breakfast Bars
Rate this recipe
|
0 ratings
Sapna
January 11, 2021
by Sapna
Category Breakfast
Persons
10
Serving Size
1 bar
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes

Ingredients

  • 1 ½ c old fashioned oats
  • ½ c almond flour
  • ½ c ground flaxseed
  • 1 Tbsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 3 bananas, ripe
  • ½ c applesauce
  • ½ c almond butter, divided
  • 3 Tbsp honey

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8x8 pan with cooking spray.
  2. Combine oats, almond flour, flaxseed, cinnamon, salt in a bowl.
  3. In a separate bowl, mash bananas, and add applesauce, honey, 1/4 c almond butter, and vanilla. Mix well.
  4. Add dry ingredients to wet and mix well to combine.
  5. Spread into a greased pan.
  6. Bake for 20 minutes, remove from oven and spread remaining 1/4 c almond butter over the top.
  7. Bake for 10 more minutes. Butter will have tiny bubbles over the top which is normal.
  8. Cool completely in fridge then cut into bars.
  9. Wrap individually and store at room temp for up to 1 week.

Notes

** Substitute with peanut butter or any nut/seed butter 1:1 ratio
**Keep at room temperature as it will become too hard in the fridge.  


Tags

Breakfast,
breakfast bars,
Healthy,
Keto,
Kid Friendly,
nutrient dense,
on the go food,
Protein,
Quick and Easy,
vegetarian
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

Here are the tools I used:

 

Sapna4 Comments

Tinseltown Tostadas

I think hands down, these are one of my favorite holiday foods.  I’ve had so many and I don’t think I can tire of them.  Snacking is one of my favorite activities.  These delicious tostadas make it so much easier as they are low in calorie, healthy, and guilt-free.

High in fiber, antioxidants, a good source of protein, and rich in vitamins and minerals, these delicious Tinseltown Tostadas definitely pack a punch!

Between the Serrano peppers and the watermelon radish, there were some strong flavors.  I knew I wanted to use the pomegranate arils to give it a sweet note (and make it look pretty).

But it needed depth so I played around with a few options before settling on the hummus and avocado.  And yet the radish was still giving off a bit of a pungent taste and therein comes the smear of pesto.

There are so many random flavors that they work despite wanting to prove the opposite.

Make these delicious Tinseltown Tostadas this holiday season and you won’t be able to stop eating them.  From my kitchen to yours, I hope you enjoy them!

Tinseltown Tostadas

Tinseltown Tostadas
Rate this recipe
|
0 ratings
Sapna
December 11, 2020
by Sapna
Category Appetizers Vegetarian
Prep Time
15 minutes
Total Time
15 minutes

Ingredients

  • 1 watermelon radish , washed and trimmed
  • 2 Tbsp pesto
  • 1/3 c hummus
  • 1 avocado, diced into small chunks
  • 2 Serrano peppers, sliced (remove seeds for a less spicy option)
  • 1/4 c pomegranate arils

Instructions

  1. Using a mandolin, thinly slice the watermelon radish to the thickness of a penny.
  2. Arrange the radishes in a platter.
  3. Using a small spoon, smear a little of the pesto across the middle of the radish.
  4. Drop about a 1/2 tsp dollop of hummus on top of the pesto.
  5. Add a couple of small chunks on top of the hummus.
  6. Top off with a slice of Serrano pepper
  7. Garnish with pomegranate arils
  8. Serve right away

Tags

Appetizers,
Clean Eating,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Holiday flavors,
Keto,
party food,
Vegan,
Watermelon Radish
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

The tools I used for this recipe are:

Sapna2 Comments

Tandoori Gobi (Cauliflower) Zucchini Boats

I’ve made zucchini boats a few times so far.  Each time has been to use up leftovers from our Skinny Skillet Enchilada the previous night.  They turn out really good and Sanaya loves them but it’s the same flavor profile so as much as I love it, I still crave something a little different.

I knew I wanted to create a different filling and haven’t done much with Indian food lately so I played around with my options.  I kept circling back to this one idea of Tandoori Gobi as the stuffing.  I’m not sure where I thought of it but it wouldn’t go away so I decided, ok, let’s give it a try.

I have a great Tandoori marinade recipe that I have been using with chicken so I decided, to use the same for the cauliflower.  I treated the cauliflower as the chicken substitute and marinated it overnight also.

The cooking part was a little tricky as I didn’t want a soggy Zucchini Boat and the marinade definitely looked like it would promise a lot of liquid.  Simple trick, I baked them separately, then stuffed the zucchini with the cauliflower and broiled it on high for 5 minutes to get a good char.  Can I just say, Oh so delicious!

Also, please don’t throw out the flesh of the zucchini when you scoop it out to create the cavity for the cauliflower.  Let’s be sustainable here and make some Zucchini Bread out of it!

One more thing I love about this recipe is that it is totally a weeknight meal.  So the time on the recipe card may be a little daunting, but it’s the ease of it.  And most of the time you spend is waiting for the flavors to marinate.  It really takes maybe 15 minutes to put the marinade together, then the next day, 5 minutes to shell out the Zucchini and the rest of the time, you are waiting for it to finish baking.  Honestly, it can’t get any easier for a weeknight meal.

Serve this delicious boat with a cooling Mint-y Pomegranate Raita to finish it off.

From my kitchen to yours, we hope these Tandoori Gobi Zucchini Boats rock your world!

Tandoori Gobi (Cauliflower) Zucchini Boats

Tandoori Gobi (Cauliflower) Zucchini Boats
Rate this recipe
|
0 ratings
Sapna
December 7, 2020
by Sapna
Cuisine Indian Fusion
Category Indian Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
35 minutes
Wait Time
8 minutes
Total Time
50 minutes

Ingredients

Instructions

  1. In a large bowl, whip yogurt to a creamy texture.
  2. Add in the lemon juice, ginger, garlic, cayenne pepper, garam masala, cumin powder, coriander powder, turmeric, 1 tsp salt, and 1/4 tsp black pepper.
  3. Mix well to combine all of the spices.
  4. Toss in the cauliflower florets and stir to make sure each floret is coated completely.
  5. Cover and refrigerate at least 8 hours and preferably, overnight.
  6. When you are ready to bake, preheat oven to 400 degrees.
  7. Trim ends of zucchini and slice in half. Scoop out flesh and save to make Zucchini Bread.
  8. Rub oil over all 4 Zucchini boats, then season with the remaining 1 tsp salt and 3/4 tsp black pepper.
  9. Bake separately but at the same time, the cauliflower and zucchini boats for 30 minutes.
  10. Remove from oven and stuff the Zucchini Boats with the Tandoori Gobi.
  11. Broil on high for 5 minutes or until you get a slight char on the cauliflower.
  12. Remove from oven and sprinkle chaat masala over the the boats.
  13. Serve hot with your favorite raita!

Notes

**Bake the cauliflower and zucchini boats in separate baking sheets if possible.  When you stuff the boats and return the baking sheet to the oven to broil, the remnants of the tandoori paste will burn on the pan if you are using the same pan.

Tags

Eat a Rainbow,
Eat your colors,
Gluten Free,
Indian Fusion,
Keto,
Meatless Monday,
Prep ahead,
Sustainable,
Tandoori Nights,
vegetarian
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

SapnaLeave a comment

Butternut Squash and Lentil Salad

Warm foods during the cold winter days just makes so much sense.  And I don’t just mean temperature but the actual foods and their properties.

When you eat warm foods, they take longer to digest because they are higher in healthy fats, proteins, and carbohydrates which in turn results in increased body temperature (thermogenesis).  Root veggies, fruits such as coconut and apples, and herbs and spices are a few examples of these types of foods.

This Butternut Squash and Lentil Salad is a great combination of many of those warm foods and the fact that it’s filled with flavor, texture, sweet, and spicy makes this that much more of a delicious dish.

This is perfect to make as an entree or a side dish, or serve it up in mini bowls/plates as an appetizer.  A small amount will take you a long way as the salad is very filling.

I honestly think this is one of the most nutrient dense recipes I have.  Here are a few healthy benefits from this one:

  • Rich in Fiber and Protein
  • Packed with antioxidants
  • Boosts Immune System
  • Good source of Vit. C, E, and B6
  • Good source of Calcium, Iron, and Folate
  • Good source of omega 3 and carotenoids which have anti-inflammatory effects beneficial to all types of arthritis (Butternut Squash)
  • Boost in energy level (Lentils)

The list can literally go on about how healthy this salad is, which only adds to the deliciousness of it.

From my kitchen to yours, I really hope you enjoy this Butternut Squash and Lentil Salad.

Butternut Squash and Lentil Salad

Butternut Squash and Lentil Salad
Rate this recipe
|
0 ratings
Sapna
December 4, 2020
by Sapna
Category Salads
Persons
4
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes

Ingredients

  • 1 c green lentils
  • 1 pound Butternut Squash, cubed
  • 1 lb, brussels sprouts, trimmed and halved
  • 1 Avocado, thinly sliced
  • 1/2 red apple, thinly sliced
  • 1/4 c feta crumbles
  • 1 c pomegranate arils
  • 1/2 yellow onion, chopped
  • 1/4 c salad topping mix or a combination of pumpkin seeds and dried cranberries
  • 1 tsp minced ginger
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • 2-3 sprigs thyme
  • 5 Tbsp oil
  • 1 tsp dijon mustard
  • 2 Tbsp red wine vinegar
  • 1 shallot, finely chopped
  • 3 tsp salt, divided
  • 1 1/2 tsp black pepper, divided

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper or silicone mat.
  2. For the lentils, bring to boil 4 c water. Add in 1 tsp salt, ginger, onion, turmeric, thyme sprigs, ground coriander, and cinnamon. stir well to combine. Add in the lentils and give it a good stir. Cover and reduce heat to medium low and let simmer for 40 minutes.
  3. When the lentils are cooked, remove branch of thyme, and drain any remaining water. Set aside.
  4. Line the baking sheet with the squash and brussels sprouts. Drizzle 2 Tbsp oil, 1 tsp salt, 1 tsp black pepper, and paprika. Gently massage through to make sure all the veggies are coated evenly. Bake for 25-30 minutes.
  5. Meanwhile, in a bowl, mix together dijon mustard, red wine vinegar, shallot, 1 tsp salt and 1/2 tsp black pepper. Whisk until emulsified.
  6. To assemble, toss the brussels sprouts and butternut squash with the lentils. Add in the dijon dressing and toss gently.
  7. Divide evenly in bowls. Top with apples, avocados, salad topping, feta, and pomegranate arils.
  8. Serve warm!

Notes

**Salad topping mix is available in most grocery stores.  If you are not able to find any, don\'t stress.  Replace it with 2 Tbsp pumpkin seeds and 2 Tbsp craisins. 


Tags

Butternut Squash,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Keto,
lentils,
nut free,
Nutrient Dense Recipes,
Salad,
Vegan
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

Sapna7 Comments

Sweet Potato and Beet Hash with Fried Eggs

A couple of months ago, I won our local Farmer’s Market cooking competition and part of my prize was a big box of fresh goodies from the market.  I don’t know if I’ve ever been so excited to get fresh veggies and fruits!   I honestly felt like a contestant on Chopped from The Food Network in that I wanted to use all of my produce and come up with a delicious dish.

Well, considering there were so much produce, I’m not sure I would be able to eat more than 3 bites of any dish made from all of the veggies and fruits!  One of my favorites in that box was the beet greens with their beautiful red stems.  I’ve had quite a few people ask me what I use them for and what they can cook out of them.  A definite go to are to cook them down like collard greens but I wanted to do something more creative and decided to add the beet greens to a hash and topping it with an egg made it the perfect breakfast for a busy day or a big, healthy lunch bowl.

The vibrant orange and red colors of the root veggies as they are being cooked, the bold green of the beets…..eeek!  I’m salivating just thinking about this recipe.   The best part is all the nutrition you get in this sustainable hash:

  • high in dietary fiber
  • high in folate
  • good source of potassium
  • good source of non-dairy calcium (the beet greens are)
  • great source of B-carotene, lutein, and zeaxanthin (these flavonoids have strong anti-cancer and antioxidant properties)

Topping this hash with a fried or hard boiled egg adds a little extra protein though to keep it vegetarian/vegan, you can always replace the egg with a grilled tofu steak.

From my kitchen to yours, enjoy this delicious and healthy Sweet Potato and Beet Hash!

Sweet Potato and Beet Hash with Fried Eggs

Sweet Potato and Beet Hash with Fried Eggs
Rate this recipe
|
0 ratings
Sapna
November 4, 2020
by Sapna
Category Breakfast Vegetarian
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes

Ingredients

  • 2 beet, peeled and diced small
  • 2 sweet potatoes, peeled and diced small
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bunch beet greens with stems, chopped
  • 4 eggs, fried or hard boiled
  • 2 1/2 tsp salt, divided
  • 2 1/2 tsp ground black pepper, divided
  • 1 tsp cayenne pepper
  • 3 tbsp Avocado or Olive Oil, divided

Instructions

  1. Heat 2 Tbsp oil in a cast iron or heavy bottomed skillet on medium high flame.
  2. Add in the beets, sweet potato, 1 tsp salt, 1 tsp black pepper and cook about 10-15 minutes until browned and crispy. If it is still mostly raw at the 10 minute mark, cover and let it cook in the steam for an additional 5 minutes.
  3. Remove the veggies from the pan and set aside.
  4. In the same skillet, add the remaining 1 Tbsp oil and let it heat up.
  5. Add in the onions and garlic and saute for 2-3 minutes.
  6. Add in the beet greens and stems and cook for an additional 1-2 minutes until it is just starting to wilt. Add in the veggies, and mix well.
  7. Let the hash crisp up then remove from pan and divide between 4 plates. Top with your choice of egg and serve hot!

Tags

Breakfast,
Eat a Rainbow,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
Keto,
Protein,
Sustainable,
vegetarian
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

Sapna3 Comments

Sausage & Zucchini Linguini

IMG_7744
I’m a firm believer in easy meals that are healthy and don’t take much of my time.  This Sausage & Zucchini Linguine is just that.  It literally took me 15 minutes to make (with Aishani in the kitchen “helping” me) and was loved by everyone.
IMG_7736
Here are a few things I like about this pasta dish:

  • Gluten Free (cauliflower based linguine …. so delicious and guilt free!)
  • Ready in 15 minutes!
  • The combination of sausage and spices packs a punch of flavor
  • Bright and colorful veggies
  • Carb Free
  • A little munchkin, who in the name of cooking with me, ate a good amount of my sausage and bell peppers during the cooking process

IMG_7734

IMG_7740
Taste Republic has their cauliflower linguine in most grocery stores so go get a pack!  (This is not a paid ad, I just love their pasta).
IMG_7733
From my kitchen to yours, enjoy this fun and easy meal!

Sausage & Zucchini Linguini

Sausage & Zucchini Linguini
Rate this recipe
|
0 ratings
Sapna
July 15, 2020
by Sapna
Category Meats
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Ingredients

  • 1/2 16oz package Cauliflower Linguini (or any pasta of your choice)
  • 2 sausage links, sliced
  • 1 c zucchini, chopped
  • 1 colored bell pepper, chopped
  • 1/2 med onion, diced
  • 3 cloves garlic, minced
  • 2 c favorite pasta sauce
  • 1 Tbsp Italian seasoning
  • 1 Tbsp salt to boil pasta
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp red chili flakes (optional)
  • 1 Tbsp Basil, chopped (to garnish)
  • 1 Tbsp Olive or Avo Oil

Instructions

  1. In a deep pot, boil 8 c water and add salt to it.
  2. While the water is boiling, heat a large skillet with oil.
  3. Add in garlic and let it bloom for 30 seconds as you stir it around.
  4. Add in the onions and cook for 1-2 minutes.
  5. On the side, add the pasta to the boiling water and set a timer for 3 minutes.
  6. In the skillet, now add in the zucchini, bell peppers, sausage, salt, black pepper, red chili flakes, and Italian seasoning. Mix well and let it cook for about 3-5 minutes.
  7. Add in the pasta sauce and mix well with the sausage and veggies.
  8. The pasta should be done at this point so transfer it from the boiling water directly into the skillet.
  9. Mix the pasta in and let it cook for another minute.
  10. Serve hot into bowls and garnish with chopped basil.

Tags

15 minute meals,
Carb Free,
Cauliflower Linguini,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Healthy,
Italian,
Keto,
Kid Friendly,
kids cooking,
Protein,
Sausage,
Taste Republic,
weeknight meals
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

Sapna1 Comment

Three Bean Chili

*Updated Oct. 16, 2020

Sundays in our house are dedicated to football. Now that the season has started, I’m challenging myself to find some healthier recipes to get us through the games. Sure the chicken wings, nachos, creamy dips, and pizza sound good but they definitely don’t pass the healthy test. This is a hearty chili loaded with veggies, beans and definitely falls into the comfort zone. It makes you want to curl up on the sofa with a warm bowl while you’re watching football (or a movie or your favorite tv show).


The heat of the ancho chili and cayenne give this a perfect balance to some of the sweeter veggies like the carrots and bell peppers.  Using the canned beans also take a lot of the work out of this dish for you and I’ve included both stove top and slow cooker versions so you can make it any way that is easiest and most convenient.

Add a squeeze of lime and a sprinkle of spring onions to finish off this chili before eating with a side of cornbread.  Nothing can beat this delicious chili on a cold winter day.  I’d like to say, I’m definitely ready for this winter season!

I’ve made this chili vegan and it can remain so with toppings such as spring onions, cilantro, avocado and lime wedges.

Optional to add are toppings such as sour cream and cheese.  They will definitely soften up the taste if you choose these!

From my kitchen to yours, I hope this 3 Bean Chili brings a little warmth to your day!

Three Bean Chili

Three Bean Chili
Rate this recipe
|
0 ratings
Sapna
September 28, 2015
by Sapna
Category Soups
Persons
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

Ingredients

  • Ingredients:
  • 2 Tbsp olive oil
  • 2 green serrano peppers, diced
  • 1 c colored bell peppers, diced
  • 1 onion, diced
  • 1/2 c celery, diced
  • 1 c frozen corn
  • 2 tomatoes, diced
  • 1 6oz can tomato paste
  • 1 14oz can kidney beans, drained and rinsed
  • 1 14oz can garbanzo beans, drained and rinsed
  • 1 14oz can black beans, drained and rinsed
  • 1/4 tsp asafoetida, (hing)
  • 2 tsp salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ancho chili pepper
  • 1 tsp cayenne pepper (or to taste)
  • 2 c water

Toppings:

  • Avocado
  • Lime Wedges
  • Spring Onions
  • Sour Cream
  • Shredded Cheddar Cheese
  • Tortilla Chips
  • 1/2 tsp ground black pepper

Instructions

  1. In a heavy bottomed pot, heat up some olive oil. Add the serrano peppers, and the asafoetida. Let the peppers cook for about 30 seconds.
  2. Add onions, bell peppers and celery. Saute for 5 min or until the onions turn translucent, stirring occasionally.
  3. Add in the corn and chopped tomatoes and cook, stirring occasionally for 5 min.
  4. When you notice the water separating from the veggies, add in the kidney beans, black beans, garbanzo beans and water. Mix well.
  5. Finally, add in the coriander powder, salt, black pepper, ancho chili pepper and cayenne pepper, and mix well.
  6. Add in the water and simmer for 20 minutes on med-low heat. Stir occasionally to blend all the flavors.

For Slow Cooker:

  1. Follow the above instructions and set slow cooker settings to low for 4-5 hours. If you feel the consistency is too thick, add a little water to thin it out.
  2. Serve hot with toppings of your choice and a side of corn bread!

Tags

Clean Eating,
comfort food,
Fall Comfort,
Gluten Free,
Healthy,
Keto,
Low Carb,
make ahead,
Protein,
Vegan,
vegetarian,
Veggies
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

I’ve made this both on the stove top and in the slow cooker.  Here is the equipment I used to make the chili: