We’ve had to bid adieu to lazy days by the pool, bbqs and sleeping in. Fall has arrived and with it comes back-to-school and the onset of cooler weather. For many, this can be a buzz kill and is a tough transition. But it doesn’t have to be!
Fall also brings Halloween, sexy Fall clothing and awesome food! Pumpkin Pie anyone? So aside from looking forward to fun Autumnal events, you can also beat the blues by adjusting some of the food in your diet. Many foods help stabilize your mood by keeping your serotonin levels in check, the chemicals in your brain that induce calm.
Serotonin is a neurotransmitter, a type of chemical that helps relay signals from one part of the brain to another. An imbalance of serotonin in the brain can influence mood and lead to depression.
Beans, beans the magical fruit – No silly, they aren’t fruit, they’re beans! And chickpeas, otherwise known as garbanzo beans are rich in iron, vitamin E and fiber. All of which are very helpful in fighting off the blues as they are key elements to proper, balanced brain function. This chili will knock your socks off and keep the blues away!
- 1 (15 oz) can red beans, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can garbanzo beans, drained
- 1 lb. vegan ground beef or tofu (pressed, drained and finely diced)
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 1 cup finely chopped onion
- 8 oz. tomato sauce
- 1 cup water
- 1 can beer (12 oz.) or cooking white wine
- 3 tablespoons chili powder
- 2 tablespoons vegan beef bouillon (or 6 cubes)
- 2 tablespoons cumin, ground
- 2 teaspoons paprika
- 2 teaspoons oregano leaves
- 2 teaspoons sugar
- 1/2 teaspoon coriander, ground
- 1 teaspoon unsweetened cocoa
- 1/2 teaspoon hot sauce
- 1 teaspoon cornmeal
- 1 teaspoon flour
- 1 teaspoon warm water
In a large saucepan over medium heat, saute the garlic and onion in the olive oil, cook and stir until tender. Add the ground beef, all of the beans, the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
Bring to a boil then reduce heat and simmer, covered , for 2 hours.
In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
Stir into chili and cook, covered, for an additional 20 minutes. Serve with a garnish of chopped green onion, shredded vegan cheese and some tortilla chips! Ladling over brown rice rocks too!