Monday, May 24, 2010

Vegetable Chili

Okay - just realized a lot of the dishes I have cooked lately, are vegetarian. I don't purposely do this, I just don't make it a huge point to add meat to every meal, lots of vegetables are more important to me, but when I use Barilla Whole Grain pasta or quinoa I know that I am already getting a lot of protein.
But hey - here is something I made last night. You could easily add lean ground beef and increase the protein! I actually used Morningstar Farms meal starters (which technically still keeps it vegetarian, but I love the product!)
You could also easily add tofu for you tofu lovers.

Aren't the colors beautiful! This dish sure was pretty to look at. It had a different taste, but still really tasty. I wouldn't rate it the best chili, but it hit the spot considering all the dumpy weather we have been having!!! The Hubby - LOVED IT!


1 28 oz can Diced Tomatoes
1 Tbl Canola Oil
8 oz. Lean Ground Beef
1 Tbl Cumin Seeds
2 Carrots, peeled and chopped (I used shredded carrots in a bag)
1 Onion, chopped
1 Red Bell Pepper, chopped fine
9 Garlic Cloves, minced
2 Tbl Chili Powder (less if you don't want it too spicy)
1 tsp Minced Chipotle Chiles in Adobo Sauce (bought in a can in mexican isle - leave out as many seeds as you can if you don't want it spicy)
Salt and Pepper
3 C water
1 Can of Kidney Beans (or whatever beans you like)
1 tsp oregano
1 C Frozen Corn
1 Zucchini, halved, seeded, and cut into 1/2 inch pieces
1/2 C Minced FRESH cilantro
1 Tbl Lime Juice

1. Process tomatoes in processor and set aside ( I skipped this step!)
2. Heat 1 tsp of oil in large pot. Add beef (if using) and cook. Set aside
3. Reduce heat to Med-Low and add cumin seeds, cook, stirring often, until fragrant. About 1 minute. Add remaining 2 tsp of oil. Add Carrots, Onions, Bell Pepper, Garlic, Chili Powder, Chipotles, 1/2 tsp. Salt, and 1/4 tsp pepper. Cover and cook, stirring occasionally. About 8-10 minutes.
4. Uncover and stir in tomatoes, water, beans, and oregano, scraping up any browned bits. Bring to a simmer and cook on med-low heat until chili is thickened slightly. About 45 minutes.
5. Stir in meat, corn, zucchini and cook 5-10 minutes more. Take off heat, stir in Cilantro, and lime Juice. Season with Salt and Pepper. Serve with any accompaniments. ie -sour cream (I use plain yogurt instead), avocado, chips, 2% cheddar cheese, whatever you like!

I hope to find the perfect 'healthier' cornbread to accompany this dish! I'll keep my eyes peeled, let me know if anyone has a recipe!

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  1. Your morningstars farms link is taking me to "how to cut a butternut squash."

  2. This chili is DELICIOUS!! It's a little more spicy than I normally prefer but still so good! Although my little nursling DID NOT enjoy the breastmilk this chili produced! :) I made it with the hamburger and black beans and we topped it with corn chips and gaucamole. Yum!



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