"Comfort" means something different for everyone. But for me, it means something that gets my insides all snuggly and happy. Something warm, thick, and hearty! Something that portrays a full mouth feeling that I literally cannot put the spoon down for. This is one of those meals.
The creamy polenta disks allow for an interesting texture, the cool sensation you get from the avocado really balance the dish and then the zinger from the crazy amount of lime juice is just on point. It really could not be made any better. Plus, this was my first time trying an all vegan dish, and it truly was a success!
Maybe the plant-eater life isn't so hard... ha! Who am I kidding... where's the bacon!
|Calories for Chili only|
1 yellow onion, chopped
3 cloves of garlic, crushed
1 tbs. coconut oil
2 cans black beans, drained, rinsed
1/2 c. fire roasted corn, frozen (the Trader Joe's brand is the best!)
1 can fire-roasted tomatoes, diced, drained
1 tbs. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. crushed red pepper flakes
1/2 tsp. paprika
1/2 tbs. ground cumin
1 c. filtered water
Juice of 4 limes
sea salt & black pepper to season
Served with Polenta
Yields ~ 12 servings
Directions: In a stovetop pan, melt down your coconut oil before adding onions and garlic. Cook through until tender and translucent. Then take the onion garlic mixture and add to your crockpot. Rinse off your can of beans before adding to crockpot as well. Throw in the drained tomatoes and frozen corn kernels. In a measuring cup, measure out your 1 cup of water. To this add in your spices. Stir well, this will be your "taco seasoning" but without all that added salt and junk you find in those pouches. Add in water mixture and season with a little salt and pepper (but I usually refrain from seasoning until it's all cooked and then I taste and adjust seasonings).
Cook for 6 hours on high. It should be a nice and sludgy (but in a good way) mixture!
I served mine with some lime zest on a bed of polenta!
Oh, and of course we need some sliced avocado!