Soups · Vegetarian

Vegetarian Chili

veg chili

Wishing you all a very Healthy, Prosperous, and Happy New Year! Hope your New Year is off to a great start and you are on top of your resolutions! One of my resolutions this year is to eat healthier and stay more connected with my family and friends.

I would like to thank all of you that take time to stop by my page and support my passion for cooking. I am looking forward to posting healthy yet delicious recipes this year, so stay tuned!!

As winter approaches, chili and stews are a regular in my household. One of my all time favorites is vegetarian chili that is loaded with vegetables and beans – a one pot goodness of fibers and proteins, yet so flavorful.

You can dunk your favorite piece of bread in it or enjoy as it is if you are watching for carbs like me 🙂

veg chili 3

 

Recipe                                      Servings: 4-6                           Time: 1 hour

Ingredients:

  • 1 medium onion, chopped
  • 1 jalapeno pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups vegetable broth or stock
  • 1 cup butternut squash, peeled and cubed
  • 1 red bell pepper, cut in squares
  • 3 tsp. chili seasoning (I used McCormick)
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. paprika
  • 1 can (14 oz.) fire roasted tomatoes
  • 1 can (16 oz.) cannellini beans, rinsed
  • 1 can (16 oz.) red kidney beans, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 cup water
  • Salt to taste

Method:

  1. Heat oil in a Dutch oven or heavy bottomed pot over medium heat.
  2. Add onion, garlic and jalapeno peppers and sauté for 2-3 minutes.
  3. Add cubed squash and bell peppers and stir fry for another couple minutes.
  4. Add the rinsed and drained beans, tomatoes and stock.
  5. Add the spices and mix well. Add water and let it boil.
  6. Lower the heat and cover the pot.
  7. Let the chili simmer for 35-45 minutes, stirring occasionally.
  8. Chili will thicken slightly.
  9. Garnish with shredded cheese or chopped green onions for extra flavor!

veg chili2

Notes:

  • You can use store bought fire roasted red bell peppers or broil them in the oven for extra smoky taste.
  • Adjust the jalapeno peppers according to your taste.
  • You can use pinto beans or any other that you like.
  • I don’t like my chili too thick, if you do then you can reduce the water.

 

 

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