Saturday, November 17, 2012

Veggie Chili Recipe


First off, let me tell you....it's real hard to make chili look pretty in pictures. So my apologies... Also as a warning, I'm not the type that measures things out, but for the sake of putting recipes here, I'm trying!

So, I was inspired to make this dish for our friends who just had their baby, and happen to be vegetarian. Joey and I will occasionally make a meat free meal, but not terribly often, so I had to think hard for a hearty, new mama approved meal. And I think I got it! I'm really happy with how this turned out (so was Joey), using lots of great veggies, meatless hamburger patties and a tomato base.

You'll Need:
  • 1 green pepper
  • 1 yellow pepper
  • 1 cup chopped onion
  • 4 cloves of garlic
  • 1 zucchini 
  • 12oz package of frozen corn (or fresh if its in season)
  • 2 cans of kidney beans
  • 1 can of black beans
  • 1 can tomato paste
  • 1 28oz can of diced tomatoes
  • 1 1/2 tsp Cumin
  • 2 1/2 tsp Chili powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Paprika
  • 1 cup water 
  • Few tablespoons of Olive oil
  • Salt and Pepper to taste
  • Optional: 3 Meatless burger patties

I started off dicing half of a large onion, mincing the garlic and sauteing the two on medium heat in a large pot.



While those were cooking, I chopped my peppers and zucchini into small-ish pieces. Once the onions in the pot were becoming translucent, I added these chopped veggies plus the frozen corn and let the delicious smells fill the kitchen. (Saute for around 3 minutes).



Once all the veggie flavors blend, I added my chili powder, cumin, salt, pepper, paprika, and my secret ingredient: cinnamon.

Add the diced tomatoes, beans and tomato paste. After emptying the can of tomato paste, fill with water, add to the pot, and stir well. 

To make the chili a little heartier, I decided to use Organic Sunshine brand meatless burger patties. They are gluten free, and their first ingredient is sunflower seeds which add awesome nutrients to the dish, as well as give it a little more substance. If you choose to use meatless (or meatfull) burgers, defrost, crumble and add to the pot.

Simmer on medium/low heat for 30 minutes stirring occasionally. About half way through, I added a cup of water, to give the chili a little more movement. 

Is it done? Test it out! Are the beans cooked all the way through? Does it have a super good, balanced taste, or does it need a pinch of salt? At this point its up to you. Add hot sauce, sour cream, and/or cheese and you're good to go! 



Enjoy!




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