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Posting this video with mixed emotions, sad but also very excited at the same time. We only have love and gratefulness for the time we spent in Spain! I hope to see you again in my next video

‍♀ WORKOUT WITH ME on my second channel, pilates inspired workouts:    / @tonedwithalexandra  

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Fivesec Health / Meal planner, 600+ plant based recipes & meal plans
https://fivesechealth.page.link/app (iOS & Android)

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THE HEARTY CHILI RECIPE:
2 cup mushrooms
1 yellow onion
2 celery stalk
2 medium carrots
4 garlic cloves
2 tbsp tomato paste
2 tbsp cumin, ground
2 tsp dried oregano
2 tsp paprika powder
1 tsp chili powder
1/2 tsp black pepper, ground
1/2 tsp salt
2 cup vegetable broth
1 x 15 oz can black beans
1 x 15 oz can kidney beans
1 x 15 oz can crushed tomatoes
4 tbsp corn kernels

1. Start by cooking the rice according to the package instructions
2. Dice the mushrooms, onion, celery, carrots, mince the garlic and set everything aside
3. In a deep pot or pan, dry sauté the mushrooms on medium heat (they will release water) while stirring occasionally. Do this until they have shrunken half their size
4. Now add oil or water to the mushrooms plus the onion, celery, carrots and sauté until softened. Then add the garlic and sauté for another minute
5. Next add the tomato paste plus all spices and sauté for another minute, stirring frequently
6. Rinse and drain the beans and add to the pot together with the vegetable broth, crushed tomatoes and corn kernels. Let simmer uncovered for 20 minutes
7. Serve together with the rice, cilantro, avocado and vegan yoghurt. Enjoy!

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