Feijoada is like a Brazilian chili. We made it with white beans, tomatoes, peppers, vegan ground meat, and some lovely warming herbs and spices.
The rich flavors and healing comfort in this wonderful bowl will nourish you and keep you cozy on a wintry day.
- 2 Tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bell peppers, chopped
- 1 Tbsp chili powder
- 1 28 oz can crushed tomatoes, blended
- 2 cups black or white beans, rinsed and drained (or cooked from dry beans)
- 1 cup vegan ground meat or TVP
- 2 bay leaves
- Salt and pepper to taste
In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, stirring frequently, until the onion starts to soften and get a little bit browned.
Next, add the garlic, bell pepper, and chili powder, and stirfry for another 3 minutes or so.
Add in the crushed tomatoes, beans, and vegan meat. Cover and let it gently bubble for 10 minutes or so to combine all the flavors.
If you have longer to simmer the feijoada, go ahead – the flavors will develop richly with more time. Serve it hot with brown rice or gluten-free bread. Leftovers are fantastic too. Feel the love!
Today’s reflection is a compassion meditation from the Buddhist tradition:
May I be safe and protected
May I be peaceful and happy
May I be healthy in my body and my mind
May I be free
May I understand my suffering deeply so I can transform it into joy
May you and all beings also be safe, happy, healthy, and free from suffering