VEGETARIAN CHILI RECIPE (MY FAVORITE)

When we think about a comforting bowl of chili, chili con carne usually comes to mind. That’s because it’s the popular option sold in restaurants and the one our parents made when we were growing up. It’s hearty, yummy but the truth is the ratio of meat vs vegetables isn’t particularly healthy. Let’s face it; we could all do with less meat in our diet.

Since greatly lowering my intake of beef and pork these past few years I’ve been learning a new and exciting way to cook. I’m sure you’ve noticed that most of the recipes on my blog don’t use a lot of meat and that’s because I prefer not to. As much as it is for health reasons, I also refrain from eating too much of it for ethical reasons. I’ve been practicing mindful eating which means I take a moment to thank the food on my plate before every meal. I thank my lucky star for not having to struggle to find food, thank the animal that gave its life if I’m eating meat, and thank the beautiful veggies that sprouted from the earth to bring me nutrients. I must say that it’s made a big difference in the way I see food – I’m much more grateful for it and make sure I order or put just enough on my plate to avoid leftovers. So whenever I think I can skip meat or chicken in a dish and still come up with great flavors, I do it with plenty of enthusiasm!

If you like your chili thick, smoky and bold, you’re going to love this vegetarian chili recipe. The list of ingredients is pretty long but there’s nothing you can’t easily find at your local grocery store. Aside for the initial prepping – chopping veggies – most of the cooking is passive. This means you can leave the kitchen and watch your favorite show while the ingredients are bubbling and developing flavors you won’t be able to resist!

Once the cooking is done, grab a third of the chili, throw it in a blender and blend until smooth. Put it back in the pot and watch your vegetarian chili go from healthy to hearty looking. This step thickens the chili and gives it the kind of richness that puts it in the comfort food category. The only difference is it’s low fat and contains half the calories of a regular bowl of chili!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 1 jalapeno pepper chopped
• 1 red bell pepper seeded and chopped
• 2 carrots chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric powder
• 1/2  teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon dried thyme
• 28 oz can diced tomatoes
• 28 oz can black beans rinsed and drained
• 15 oz can pinto beans rinsed and drained
• 2 1/2 cups vegetable broth (or water)
• 1 tablespoon balsamic vinegar
• Toppings (optional):
• handful cilantro chopped
•  avocado slices
•  tortilla chips
•  sour cream
•  grated cheddar cheese
•  lime wedges

Instructions

1. In a large pot over medium heat, add olive oil, onion, jalapeno, bell pepper, carrot and celery. Stir and cook, stirring occasionally, until the vegetables are soft but still yielding a crunch - about 8 to 10 minutes.
2. Add garlic, chili powder, cumin, turmeric, paprika, salt and thyme and stir well. Cook for 1 minute.
3. ......................

for full instruction please see : www.pickledplum.com

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