We are in the midst of the fall season which includes a lighter and drier air quality, cooler weather and the occasional winds of change guiding us from the warmer summer towards the colder winter. In Ayurveda we consider this time of the year Vata season.
Vata is the underlying combined forces of space and air contributing to the seasonal environment described above. This external environment directly effects the internal body environment. To best counteract the lighter, drier effects of the season we can add some heavier, warmer and sightlier oilier food to our diet.
This weeks chili recipe can be modified in many ways for preferred taste and texture. Read the recipe carefully as I make slight adjustments for each dosha.
Recipe
Chili (Vegetarian or not!) for Vata Season
1 Clove garlic
1 can Aduki beans (or bought fresh and soaked overnight)
1 lb. ground turkey (for vegetarian substitute 1 ½ cups of soaked lentils)
¾ cup onion (or leek)
1 ½ -2 cups chopped tomatoes (or 1 can Muir Glenn fire roasted tomatoes)
1 can organic tomato sauce
1 ½ tbs. cumin powder
1 tsp sea salt
3 drops liquid stevia
1 tbs black pepper
1 cup chopped carrots
2-3 pinches of Hing (asafoetida)
1/2 tsp turmeric powder
1 cup chopped celery
1/8 cup olive oil or ghee (can add during cooking or drizzle in afterward)
Start with a 1 ½ cups of water (can adjust this to desired thickness)
Directions: Soak and cook the beans properly first (if not using canned). If using canned make sure to rinse first. Then combine all ingredients into a pot and cook until veggies are soft. I like to add in cooked quinoa to my chilli.
Options For Pitta:
1. replace garlic with 1-2 tbs. coriander powder.
2. Garnish with fresh cilantro
3. replace turkey with black or pinto beans
4. lightly saute veggies in pitta spice mixture before adding into chili
Options For Kapha:
1. Add 1 tsp of red chili and/or cayenne pepper
2. Replace turkey with black or pinto beans
3. Lightly saute veggies in kapha spice mixture before adding to chili.
