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Tuesday, August 26, 2014

Updated Classic: Summer Vegetarian Chili

One of my main go to meals for meatless Monday is my vegetarian chili.  But I thought this Monday, how can I spruce this up a bit, make it more summer friendly.  So here is an update to my classic vegetarian chili. I hope you enjoy it on meatless Monday, or any day of the week.  And if you are a carnivore, you can add ground turkey or cooked chicken to it.

Summer Vegetarian Chili

Serves 6-8, hands on time 15 min, total time 45min

1 tbsp olive oil
1/2 onion, chopped (I used vidalia)
1 green pepper, seeded & chopped
1 red pepper, seeded & chopped
2 cloves garlic, minced
1 cup chopped carrots
1 cup frozen corn
1cup frozen peas
1 (15oz) can black beans, drained & rinsed
1 (15oz) can kidney beans, drained & rinsed
1 (28oz) can diced tomatoes
2 tbsp chili powder
1 tsp cayenne pepper (add more for spice)
1 tsp crushed red pepper (add more or less for heat)
1 tsp ground cumin
1/2 tsp dried thyme
Kosher salt & cracked black pepper

In a Dutch oven over med-high heat, sauté onion, green & red peppers, and garlic until soft. Add carrots, sauté more. Then stir in corn and peas.
Add beans, and tomatoes, stir. Then add seasonings, and bring to almost a boil. Lower heat to low, cover and let simmer for about 30 min (or longer). You could also cook this is in a crockpot, 2-3hrs on high, 4-6 on low.
I served this updated classic over brown rice with a little shredded cheese on top.
Makes great leftovers too... Enjoy!!

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