Monday, October 24, 2011

The Vegetarian Chili you must try!

I tried a new recipe (and actually followed it... for the most part) for vegetarian chili last week.  It is, hands down, the best vegetarian chili I have ever tasted!  This chili is not only a great source of protein and fiber, but it's so filling and satisfying that you won't even miss the meat.  And the best part, it's also easy to make.

VEGETARIAN CHILI
Adapted from: The Eat-Clean Diet Cookbook, pg 155

INGREDIENTS
2 Tbsp extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 large red bell pepper, chopped
1 large carrot, peeled and grated
1 Tbsp Cholula Hot Sauce
3 Tbsp chili powder
1/4 tsp red pepper flakes
Sea salt and fresh ground pepper
2 tsp dried oregano
2 tsp dried basil
2 Tbsp cilantro, chopped
1 cup canned white kidney beans, rinsed and drained
1 cup canned great Northern beans, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
1 cup canned corn kernels, rinsed and drained
2 1/2 cups water or low sodium vegetable stock
4 squares dark (75% or more cocoa) organic chocolate
28 oz canned tomatoes
Juice of 1 fresh lime
Juice of 1 fresh lemon

PREPARATION
In a Dutch oven, warm olive oil over medium heat.  Add onion, red pepper, grated carrot and saute until onion becomes soft and translucent.  Stir in chili powder, red pepper flakes, sea salt and black pepper.  Cover and cook over low heat for 10 minutes, stirring occasionally. 
Add all remaining ingredients.  Blend well.  Cover and let simmer for 20 minutes.  Remove from heat and serve hot.  This recipe can be served over brown rice for a heartier version.  Leftovers are perfect in a wrap the next day.
Makes 6 Servings
Prep time:  35 minutes
Cook time:  40 minutes

This chili is a bit on the spicy side so adjust the seasonings to taste.  You can also temper it with some shredded cheese, sour cream, sliced avocado or all three depending on your preference.  We ate our chili with a salad and homemade corn muffins but it would be just as good with a hearty slice of sourdough or whole wheat bread.

You can freeze leftovers in single serving quart size ziplock bags. Lay flat and stack in the freezer. When you're ready to eat, simply defrost, heat and enjoy!

 

1 comment:

  1. bravo! lovely photos! i can't wait to try this!

    ReplyDelete