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Friday, May 25, 2012

Veggie Chili

So, I've been using this book a lot lately, in a effort to eat a bit more healthily, and have more veggies/less carbs in our meals:
And last night? I made some veggie chili.  It wasn't exactly  how it is in this book, but pretty damn good nonetheless. Here's what I did:

Veggie Chili:
2 tsp. oil
1/2 onion
1 bell pepper
4 cloves garlic, chopped/mashed (I use the frozen TJ ones- so easy!)
2 small carrots, grated
1 can diced stewed tomatoes
2 Tbsp. cumin seeds, toasted (heat in a small frying pan without oil until browned)
2 Tbsp. chili powder
1/2 tsp. red pepper flakes
1 can kidney beans, drained
1 can black beans, drained
1 can whole corn kernels, drained
2 1/2 c. vegetable stock
1/4 c. quinoa
1/4 c. red lentils 
3/4 c. veggie crumbles (I used Morningstar Farms)
2 tsp. dried oregano
2 tsp. dried basil
3 squares extra dark chocolate (she called for 4, 75% cocoa- I had 3, 65% cocoa)

In a large pot, heat up the oil, onion, pepper, and garlic over medium heat.  Cook for a few minutes, until the onion becomes translucent.  (Add a Tbsp. or so of water if it starts to burn)  Then add the carrots, tomatoes, corn, and beans.  Add the vegetable stock, and mix in the herbs and spices.  I added the quinoa and lentils to thicken it up a bit- if you don't want those, you could just add a bit less liquid- maybe 1/2 a cup less.  Also add the veggie crumbles and chocolate.  Let cook for 20 minutes, until the lentils and quinoa have cooked, and some of the water has cooked off.  Serve with a little salt and sour cream to make it extra delicious!

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