Smoky Vegetarian Chili

VegieChili_

This Hygge inspired chili recipe comes from the recent Issue of Our Green Plate.  This is a vegan friendly vegetarian soup perfect for watching the snow melt outside.

serves 6 to 8

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 red bell peppers, diced (or any other color bell pepper)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 ribs celery chopped
  • 6 cups cooked black, kidney, and/or pinto beans, washed and drained (4 small cans. I used equal parts kidney and black beans).
  • 2 cups frozen corn
  • 3 large carrots chopped
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 2 minced chipotle peppers minced
  • 1/4 teaspoon cayenne pepper
  • 1 cup lentils rinsed
  • 1.5 teaspoons salt
  • 1 teaspoon smoked paprika
  • 3 15 ounces cans diced tomatoes and juice
  • 3 to 4 cups vegetable broth
  • 1 cup chopped fresh cilantro (optional)

 

INSTRUCTIONS

  1. Saute peppers and onion in olive oil until softened over medium heat in a large pot (approximately 5 minutes).
  2. Add garlic; saute for 2 more minutes until fragrant.
  3. Add lentils and two cups broth, bring to boil, reduce heat and simmer until tender approximately 25 minutes
  4. Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes.
  5. Add cilantro during last five minutes of cooking. Top with hot sauce and serve over rice if you want, and enjoy!
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Pumpkin Black Bean Chili

This week I have attended a couple of Chili contest events.  What is better than a group of people getting together to eat lots of good Chili, while in costumes no less.  I will say I did not win any golden spoons with this recipe.  There was some steep competition, and I went with the vegetarian variety. Some people did say they liked it, but let’s be honest usually looking for some meat in my chili.

I found this Pumpkin Black Bean Chili recipe which looked interesting with the pumpkin.  This was my first pie pumpkin I have ever cooked, I did like the pumpkin in the chili it gave it an interesting twist. My review of this was too much cinnamon and not enough spice for me.  I would cut the cinnamon in half from the recipe and add some fresh chopped jalepeno when dishing up a bowl.  I made it with red beans since that is what I had on hand, the veggies were good and the Guinness beer gave it a nice finish.  The chili was very colorful and pretty-hey even healthy.  But that soon changed as I added a dollop of sour cream, cheddar cheese, chopped onions and cilantro on top. One can never have too many assecories with chili, a girl’s best friend.

Recipe from Crumb blog

Don’t forget to save and roast your pumkin seeds.