We are of the opinion that you can never have too much of a good thing. Chili is definitely a good thing in our book, and so is dark chocolate. Why not put those two together? When Nikki and I saw this twist on a veggie chilli from Gratitude and Greens we knew that we had to approach Genevieve to share it with you – our readers.

A few notes from Gen to get us started:

“I made this chili using kidney beans and black beans, both of which I soaked overnight to remove the phytic acid and make them more digestible. From a nutrition perspective, kidney beans and black beans are both significant sources of fibre and protein, making this chili a filling and heart healthy meal. 1 cup of black beans provides a whopping 42g of protein, while 1 cup of kidney beans provides 15g of protein. Together, the three cups of beans in this chili provides 85.5g of protein! That’s more than 2 cups of chicken. The next time someone asks me how my veggie-loving soul gets protein, I’ll be sending them this way ;)”

About the author:

I’m Genevieve, the Toronto-born, food loving, tree hugging, smoothie guzzling blogger behind Gratitude and Greens. The recipes on my blog are influenced by my whole foods, plant-based diet and my keen interest in natural nutrition. I’m passionate about creating food that is not only delicious, but also nourishing. In addition to recipes, I also write about mindfulness, gratitude, and happiness. Right now I’m working on the travel section of the blog… so stay posted!

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