Veggie-Licious Chili
This is my classic vegetarian chili recipe. It isn’t gluten or soy-free but it’s super delicious and so comforting that I thought it was time I share this recipe with you all. If you are a meat lover, you can substitute the ground soy for ground chicken, turkey, or beef.
I used to make this for my family when I was living in Toronto and they used to love it so I hope you enjoy it too. It has vegetables and is a great source of protein making this a hearty meal on its own, or it can also be eaten with rice, or as a sauce with any kind of pasta.
Soy and Estrogen
Soy contains isoflavones - genistein and daidzein. These are known as phytoestrogens or 'plant estrogens'. The unique characteristic of these plant estrogens is that they are similar in structure to human estradiol (1). This means they can bind to estrogen receptors in the body and have estrogenic effects but weaker than the estradiol our body produces. These isoflavones are therefore known as estrogen modulators and can up-regulate or down-regulate the estrogen receptors. In menopause, these isoflavones can help mitigate hot flashes and menopause symptoms due to an estrogen deficiency (1). Red clover is another herb that contains these isoflavones that is commonly used for menopausal symptoms. They can also help with reducing the risk of cardiovascular disease and osteoporosis in post-menopause (1). In pre-menopausal women, isoflavones may be beneficial for those with excess estrogen or estrogen dominance because they will bind to estrogen receptors and decrease estrogenic activity. Always check with your naturopathic doctor if isoflavones are right for you regardless if you are pre-, peri-, or post-menopausal.
*Caution to the use or consumption of soy and other estrogenic herbs and supplements is necessary for certain health conditions including thyroid disorders and hormone-sensitive cancers.*
When choosing a soy product, ensure you are choosing products labeled as Non-GMO as most soybeans are often GMO these days.
Veggie-licious chili
INGREDIENTS:
Cooking Time: Approximately 40 minutes
1 tbsp grapeseed oil
1 tsp cumin seeds
1 tsp garlic, minced
2 stalks celery, chopped
2 medium carrots or 1 large carrot, peeled and sliced into half or quarter coins
1 cup button mushrooms, sliced
1 540mL can red kidney beans, drained and rinsed
1 28 fl oz can diced tomatoes with herbs and spices
1/2 tsp cumin-coriander powder
1/2 tsp red chili powder
1 package of Yves Mexican Ground Round (non-GMO minced soy)
METHOD:
Add the oil to a large non-stick pot and once it starts to heat, add the cumin seeds and garlic. Let them sizzle for 30 seconds.
Add the celery and carrots and let them sauté for 5 minutes on medium-low heat, covered and stirring occasionally so they don’t stick.
Add the mushrooms, cover and let them cook for 2-3 minutes.
Add the can of kidney beans and let cook for another 3 minutes, stirring occasionally
Add the can of diced tomatoes, cumin-coriander powder, and red chili powder. Cover the pot and let it cook on medium-low heat for 10 minutes, stirring often.
Add the package of soy and let simmer for 20 minutes, until the beans, celery, and carrots are tender. You can add a little water if it looks too dry to prevent it from sticking to the pot.
This can be eaten hot, kept in the fridge, or placed in air-tight containers and kept in the freezer for those CRAZY BUSY days when we don't feel like cooking and are trying to save money by not eating out!
REFERENCE:
(1) Vitale DC, Piazza C, Melilli B, Drago F, Salomone S. Isoflavones: estrogenic activity, biological effect and bioavailability. Europ J Drug Metabolism and Pharmacokinetics. March 2013: 38(1);15-25
