Chili is one of my favorite things to make in the winter months. I love that it’s easy to make, I love that it tends to get better as it sits, and I love that a big batch can feed us for a dinner one night and then a number of lunches to come.

When I was a vegetarian I lived with a friend who was/is a great cook. I had never made a vegetarian chili before at the time. As with many dishes he schooled with a recipe I didn’t even need to write down. My recipe has changed slightly from his but what I find really interesting is that even though I have been eating meat again for a number of years I have never added it back into my chili… it doesn’t need meat!

So here we go! The O.G. (original) title for this chili was ‘Papa Scoot’s Amazing Chili’

2 Green Peppers – chopped/cubed

1 Yellow Pepper – Chopped/cubed

3 Carrots – chopped

Lots of Garlic (4 or 5 cloves but less if that’s not your jam) – minced

1 Small Onion (red or white) – diced

1 Large Handful of Mushrooms – chopped

3 Stocks of Celery – chopped

Kidney Beans (dried and soaked OR 1 large can)

Black Beans (dried and soaked OR 1 large can)

5 Vine Tomatoes – chopped

Corn (2 small cobs or 1 can)

2 Jalapenos (optional)

2 tbsp Cumin

4-5 tbsp Chili powder (less for friends who like less spice)

1 tsp Paprika

1 tsp Ground Coriander

1 tsp Oregano

1/4 tsp Cayenne

1 1/2 tbsp Olive Oil

Slash Soya Sauce

water

optional garnish

grated old white cheddar

diced green onion.

 

Direction:

Heat oil over med heat and add garlic and onions – cook until onions begin to clarify.

Add celery and mushrooms and stir until mushrooms begin to soften and brown.

Add rest of chopped and canned veggies and stir until everything is mixed evenly.

Add just enough water to barely cover the pots contents.

Add all spices and splash of soya.

Bring to a light boil and then simmer for approx 40 min (until all veggies, particularly the carrots and beans, are soft).

Serve with a sprinkling of grated white cheddar and diced green onion.

Pair with Gluten Free Sweet Cornbread Muffins. (recipe below)

 

chili prep

Chili spices

chili and cornbread

 

Gluten Free Sweet Cornbread Muffins

1 cup cornmeal

1 cup rice flour

½ tsp. Salt

4 tsp. Baking powder

1 tbsp. honey

1 egg

1 cup milk (rice milk works too)

1/4 cup melted butter

Combine dry ingredients, add egg, milk and butter. Beat until smooth, about 1 min. Do not overbeat the mixture.
Pour into greased muffin tins and bake at 425 F for 15 min .
Serve warm with butter (and your yummy Chili!)

 

ENJOY!!

 

 

 

 

By | 2015-01-21T16:52:13+00:00 January 21st, 2015|Healthy Living|0 Comments