October 20, 2012

Vegetarian Chili

If you're looking for a healthy meal to serve your family, this is it.  Plus it cooks all day and is ready when you come home from work or from all your other busy activities.  If your morning is hectic, I do suggest that you get this ready the night before.  Then all you have to do is plug your slow cooker in.  It makes a lot which is also a blessing because it freezes well.  It will make for a quick meal on another night in addition to leftovers for lunch the next day.  Oh, and did I mention that this was so good?!!

Vegetarian Chili

1 Tablespoon canola oil (or vegetable)
1 large garlic clove, minced
1 onion, chopped
2 carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 green pepper, chopped
1 poblano pepper, diced
3/4 cup zucchini, coarsely chopped
1 15 oz. can corn, drained
1 15.5 oz. can black beans, drained & rinsed
1 15.5 oz. can kidney beans, drained & rinsed
Vegetarian Chili
1 15.5 oz. chili beans with chili bean sauce
2 14.5 oz. cans of tomatoes, diced
4 oz. can of sliced mushrooms, drained
2 Tablespoons tomato paste
2 Tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
1/2 Tablespoon paprika
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
2 teaspoons salt
1/2 teaspoon pepper

Saute garlic and onions in oil over medium heat until tender.  Add carrots, celery, peppers and zucchini.  Saute 2-3 minutes.  Transfer to slow cooker.  Add remaining ingredients and and stir to blend.  Cook on low 6 - 8 hours.

Servings: 6 - 8

Note:  This does have a little "kick" to it so if you don't like your chili a little spicy, don't use the red pepper flakes or you can cut down a little on the chili powder.  On the other hand, if you like your's really spicy, add a little more red pepper flakes or add a jalapeno pepper (just be careful to not touch the seeds) Remember, a little goes a long way!

No comments:

Post a Comment