Jayney's Blog

This quick ‘n’ easy, highly nutritious mid-week meal recipe is deceptively healthy as it contains no added refined salt, oil or sugar. This is known as an SOS-Free recipe.
“Where does the flavour come from?” I hear you ask! Well, it’s all in the clever use of herb and spice seasonings.

This recipe serves 4. Wherever you can, please use organic ingredients – and it is possible to get BPA-free tinned foods these days – so it’s well worth loooking out for these to further reduce your exposure to toxins and hormone-disrupting chemicals. It is also fine to make everything from scratch – but do be diligent about soaking and thoroughly cooking your kidney beans!

By the way – I have topped this bowl of chili with my home-made faux sour cream. Scroll right down for this recipe too if this floats your chili boat.

(By the way – if you are anything like me and you’re thinking . . . ‘is that the correct spelling of ‘chili’?’ here’s what I found for you: ‘Chili, Chilli or Chile?’

Ingredients:

• 1 cup of tinned tomatoes
• 2 cups of kidney beans
• 1 tin of sweetcorn
• 1 cup of dried soy mince (I often use frozen soy mince as a handy cheat if I’m in a hurry)
• 1 cup of hemp seeds
• 1 courgette/zucchini
• 1 red bell/sweet pepper
• 1 red onion
• 2 tbsp mixed herbs
• 1 tsp paprika
• 1tsp smoked paprika or chipotle peppers, finely ground
• 2 tsp ground chilli – depending upon the strength and your tolerance for heat!
• 1 tsp black pepper
• 1 tsp cumin
• 2 tbsp tomato puree
• water or homemade broth (again, I sometimes cheat by using a low sodium bouillion powder to taste)

Method:

1. Cover the dried soy mince with water or homemade broth and soak for 15 minutes
   NOTE: if using the frozen variety, start at step two – then add the soy mince once the veggies have softened.
2. Cut the courgette, bell pepper and onion into pieces and add to 2 tbsp of water/broth in a large pot. “Stir fry” the veggies in the broth until they soften – add more water/broth if necessary.
3. Drain the soy mince if using the dried version and add to the vegetables.
4. Now add the hemp seeds and tomato puree, beans, corn, herbs and spices.
5. Mix thoroughly and bring to cook/boil; then reduce to a simmer until your preferred consistency is achieved.
   
   Remember that the spice and herb measurements above are a guide only – do make sure you adjust to your own taste.
   

Jayney’s Faux-Yet-Convincing Sour Cream Recipe
1 cup raw cashews, soaked for at least 4 hours or overnight – so that they are extremely soft
¼ cup + 2 Tbsp fresh lemon juice
¼ tsp garlic powder
1 tsp nutritional yeast
½ cup water

INSTRUCTIONS
Place all ingredients into your blender (I used my Vitamix – other high speed blenders are available!)
Blend on high for 5-7 minutes until very smooth and creamy.

This amazingly delicious, cruelty-free vegan sour cream can be stored in your fridge for 1-2 weeks in an airtight container – if you can make it last that long!