Vegetarian Chili

Vegetarian Chili

20-30 minutes prep

30-45 minutes cook

6-8 servings

This chili is very hearty, yet so fresh and healthy. I studied a few recipes before I came up with this version, which my whole family loves. 

Feel free to add/remove/substitute similar ingredients. Add seasonal, local organic vegetables to the main mix for extra flavor.

Serve a simple green salad on the side and corn-bread...yum!

For garnish

Sour cream (regular or dairy free) or strained plain yogurt

Shredded Cheese (regular or vegan)

Chopped cilantro

Ingredients:

• 2 tablespoons canola or vegetable oil
• 1 1/2 chopped onion
• 2 tablespoons minced garlic
• 1-2 serrano peppers or jalapeño, seeded and minced, use to taste
• 1 1/2 cup chopped red/green bell pepper (or mixed)
• 1-2 zucchini diced
• 2 portobello mushrooms brushed and chopped into cubes
• 2 tablespoons chili powder
• 1 1/4 tablespoons cumin powder
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• Black pepper to taste
• 2 cups fresh corn kernels or 2 cans whole kernel corn (drained) 
• 2 cans black beans, drained and rinsed (or you can make fresh beans)
• 1 can kidney beans, drained and rinsed (optional)
• 1 can chopped tomatoes
• 2-3 fresh tomatoes, chopped
• 1 large can tomato sauce
• 1-2 cups vegetable broth (depending on how thick you like) 
• Optional: 1 bag meatless ground crumbles (if desired) 
• 2 cups cooked brown rice
• 1/2 cup chopped fresh cilantro (to taste)

Directions:

Heat oil on medium to high heat in large pot. Add onions, garlic, peppers and serrano/jalapeño peppers and cook, stirring about 3-5 minutes, until soft. Add the corn, mushrooms, zucchini and other fresh veggies you might want to add (not the tomatoes, yet.)

Cook, stirring mixture until veggies are soft (about 5-10 minutes.)

Add all of the DRIED herbs, stir in and cook for one minute. Add in fresh tomatoes and stir well. *Optional: Add the meatless crumbles now if desired.

Then add the canned chopped tomatoes and sauce, beans and stock.  Bring to boil, reduce heat and simmer for about 20 minutes.

Adjust seasoning if needed.

Serve over brown rice. Sprinkle on chopped cilantro and top with creams or cheese if desired.

Yummy, Healthy, Easy Vegetable Soup

This soup is always a healthy hit! It’s easy to make and fills your house with a wonderful, inviting aroma. It’s also a great soup to take to work and heat up for a healthy, wallet friendly meal.
I recommend using organic, local, seasonal vegetables whenever possible. This keeps it super fresh, keeps it green and supports local farmers.  
This is the basic recipe, but please get creative and make it your own by adding and substituting what you like. Make sure to wash all vegetables carefully.

Prep time: 15 minutes
Cook time: About 45 minutes
Makes: 6-8 cups

• Small onion, chopped
• 2-3 Cloves garlic, chopped
• 3-4 Celery stalks, chopped
• 2-3 Carrots, chopped
• 1 Turnip, diced 
• 1-2 Parsnips, diced
• 1-2 Leeks, chopped
• 1 large potato, peeled and diced
• 1 Green and yellow squash, diced
• Fresh sprigs of dill and parsley, chopped
• 3 Cups organic low-sodium vegetable broth and 1 cup water,OR 2 cups vegetable broth, 2 cups water
• Olive Oil or oil of choice
• Salt & Pepper to taste

Optional:

• 2 Cups kale or spinach (Cleaned off the stalk, washed well and chopped.)
• Fresh corn (I love to scrap it right off the ear into the pot)
• Any other fresh veggies you might want to throw in

Heat a few tablespoons of oil in a soup pot, then add the onion, garlic, celery, and cook for several minutes until onions are translucent. Stir in the remaining vegetables and herbs (except spinach or kale.) Cook over medium to low heat, stirring gently and add more oil if needed. I usually salt and pepper a bit at this stage. After 5-10 minutes slowly pour in the stock and/or water. Bring to a low simmer. Partially cover the pot and let simmer for 30 to 45 minutes, until vegetables are tender, not mushy, stirring occasionally.
You can stir in the spinach/kale if you like now. Let simmer another 5 minutes or so, stirring gently. Add more broth or water if needed. 
Salt and pepper to taste. You can also puree this soup for a creamy texture.
Serve with some chopped parsley/dill sprinkled on top.

Enjoy!