Week One: Vegan Chili & Black Bean and Corn Salad
by Laura Olinger
Week one of 40 Days to Personal Revolution (40DPR) is here! For many, the most challenging part of 40DPR is sticking with the healthy eating habits. Laura Olinger has taken the time to create some ideas for meals for each week, and she starts us off with some wholesome Vegan Chili to support a heating diet. This chili is great because you can share it with your spouse, kiddos, or save the leftovers for meals throughout the week!
For a heating diet: Vegan Chili
1/2 cup bulgur wheat*
1 cup hot water
28-ounce can crushed tomatoes
1 tablespoon olive oil
1 yellow onion, chopped
3 garlic cloves, minced or pressed
1 heaping teaspoon cumin
1 heaping teaspoon chili powder
1 heaping teaspoon cayenne
2 bell peppers, chopped
15-ounce can corn, drained
15-ounce can black beans, drained and rinsed
15-ounce can red kidney beans, drained and rinsed
Place the bulgur and hot water in a small saucepan. Cover and bring to a boil on high heat, then turn down low and simmer gently for about ten minutes.
While the bulgur cooks, heat the olive oil in a large soup pot and sauté the onion, garlic, cumin, chili powder, and cayenne. When the onions are soft and a little translucent, stir in the bell peppers and sauté for another 2 to 3 minutes.
Add the tomatoes, corn, and beans into the pot. Stir, and continue to heat thoroughly on low heat.
Taste the bulgur. When it is cooked and chewy, add it to the pot. Simmer for a few minutes for the flavors to meld.
Serve and enjoy!
*Bulgur wheat can be found in the bulk section of many grocery stores; I buy mine at Whole Foods
For a Cooling Diet: Black Bean and Corn Salad
2 15-ounce cans black beans
1 15-ounce can of no-salt added corn
1 avocado, peeled, pitted and diced
1 red bell pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
Fresh cilantro (optional)
Lime juice, to taste
Salad greens, such as romaine or spinach
Combine prepared black beans, corn, avocado, bell peppers, tomatoes, green onions, and optional cilantro in a large bowl and mix.
When ready to serve, place a bed of salad greens on a plate and spoon mixture on top. Finish with a squeeze of fresh lime juice if desired (or top with another light dressing.)