This weekend poor Fred Baby was majorly under the weather so after a visit to urgent care and shots in places that must not be named, I set about making my best remedy for a bad cold: veggie chili.
Read on for the recipe for the best veggie chili…
Chockfull of delicious vegetables and hearty enough to please even the meatiest of meat-eater’s, this vegetarian chili has been requested as a weekly staple in our household this fall (it’s ideal for football season and you can make a big pot on Sunday and you’ll have leftovers for days to come). Bonus: Other than the grated cheese and sour cream that I love to top it with (optional), it’s astoundingly healthy, with vegetables making up 100% of the ingredients. Feel free to amend and use your fave vegetables. I adapted from this original recipe.
Veggie Chili Recipe:
1 tablespoon olive oil
1 bunch of carrots, chopped
2 red bell peppers, chopped
1/2 bunch of celery, chopped
2 zucchinis, chopped
1 tablespoon chili powder
2 (28 ounce) cans whole peeled tomatoes with liquid, chopped
1 (19 ounce) can black beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tsp turmeric (optional — use what you have & get creative!)
Cheddar cheese, grated
1. Heat oil in a large saucepan over medium heat. Saute carrots until tender. Stir in red bell pepper, celery, zucchini and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in tomatoes, black beans and corn. Season with cumin, oregano and turmeric (optional — use the spices you love). Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
3. Spoon into serving bowls and top with grated cheese, avocado, sour cream and cilantro. Enjoy chili and accolades.
[Photo by Kelly Golightly]