I wanted to share a bonus winter recipe with all of you.
It’s snowing here in Ashland, and although I didn’t realize it was coming spirit had me get prepared last night by leading me to make my first pot of chili all winter!
The results were so good that I had to come on and share the recipe with you all in hopes that it helps to warm your belly and settle break up some Kapha this cold and snowy season!
While mushrooms can be considered tamasic in Ayurveda, the lion’s mane mushrooms in this chili are what create the “pork” consistency and they are oh so delicious! However, this recipe will be just as good if you decide to leave them out.
I used organic canned beans for this recipe, but feel free to soak fresh beans before adding them to your crock pot if you’d prefer.
Vegan “Pork” Chili Recipe
1/2 c Lions Mane Mushrooms
1 1/2 c Kidney Beans, canned
1 1/2 c Garbanzo Beans, canned
1/2 c Red Lentils, fresh soaked
1 small white onion
Half a medium sized yam, diced
2 full carrots, roughly chopped
3 cloves of garlic
1 can of stewed tomatoes, halved
1/2 can of tomato sauce
1 tbsp Fennel Powder
1 tbsp Garlic Powder
1 tsp Pepper (can add more for heat)
1 tsp Natural Mineral Salt
1/2 tsp Cayenne Powder
1 and 1/2 tbsp Paprika Powder
1 tbsp Cumin Powder
2 tbsp Braggs Liquid Amino Acids
Optional crackers, avocado and nutritional yeast ( not all Kapha reducing fo use in moderation leave out.)
How to make it!
Combine all of the ingredients in a crockpot and cook on low for 8 to 9 hours or cook on the stove top in a large soup pot for an hour on low to medium heat.
Add water as needed.
Dish up and get to eating!
Love and Moonlight