Pre-Race Recipe: Potassium-Packed Veggie Chili


[tps_header]Carbo-loading. Writing a nickname on your race bib. Building a playlist to help you break through the wall. Laying out your sneakers, socks, shorts, sports bra and performance top. Snapping that #flatrunner shot for Instagram.

Every runner has a pre-race ritual. Mine involves cooking up a big batch of gluten-free, vegan chili, and this weekend’s LA Marathon will be no exception.[/tps_header]

Most runners swear by a pot of pasta to amp up the carbs, but I focus on two other essential components the day before every marathon. Potassium plays a key role in hydration, and protein speeds up muscle recovery without weighing you down. Filled with kidney beans, quinoa, sweet potato, carrots, avocado and other fresh ingredients, this meat-free meal has the magic mix of nutrients to get your feet closer to the finish line… and a PR.

For 6 generous, race-ready servings, you’ll need:

1 onion, chopped
2 garlic cloves, minced
2-3 bell peppers, chopped (vary colors)
2-3 large carrots, chopped
1 large sweet potato (or 2 small), peeled and cut into chunks
3-4 cups spinach or kale
1 29-oz. can kidney beans, (or 3.5 cups of dry beans, soaked and pre-cooked)
1 29-oz. can black beans, rinsed (or 3.5 cups of dry beans, soaked and pre-cooked)
32 oz. vegetable stock
1.5 cups dry quinoa, rinsed
1 6-oz can tomato paste
3 tbsp olive oil
1 tbsp chili powder
1 tbsp cumin powder
1 tsp oregano
1/4 cayenne pepper (remove if you don’t want it spicy)
salt and pepper
Optional: avocado, cilantro, goat cheese or Greek yogurt (non-vegan)