It's CHILI Outside..... Or Is It?!!

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 It's CHILI time!!!!! I don't know about y'all, but I love me a good bowl of chili topped with sour cream and paired with cornbread on the side. I have vivid memories of eating my mom's chili as a child.  I feel like you can eat chili all year long, but it's better in the colder seasons. Chili is a great source of protein, fiber, Vitamin C and super easy to make.  It is packed with beans, and you can even put quinoa or other plant-based proteins in it to add more protein! Here are 2 vegetarian chili recipes that I love.


Quinoa Chili

- 2 Tbsp vegetable oil

- 1 onion, chopped

- red bell pepper, chopped

- 1 large carrot, diced

- 1 stalk celery, diced

- 1 jalapeno pepper, seeded and finely chopped 

- 1 Tbsp minced garlic

- 3 Tbsp chili powder

- 2 tsp ground cumin

- 1 tsp salt

- 1 28 oz can crushed tomatoes 

- 1 15 oz can kidney beans, rinsed and drained 

- 1 cup water

- 1 cup of corn

- 1/2 cup uncooked quinoa, rinsed well in fine-mesh strainer

Optional toppings: diced avocado, shredded Cheddar cheese and sliced green onions


Instructions

1.) Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, carrot and celery; cook about 10 minutes or until vegetables are softened, stirring occasionally. Add jalapeno pepper, garlic, chili powder, cumin and salt; cook for about 1 minute or until fragrant. 

2.) Add tomatoes, beans, water, corn, and quinoa; bring to a boil. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

3.) Ladle into bowls. Serve with desired toppings.

Serving size: 4-6


Sweet Potato and Black Bean Chipotle Chili

- 1 Tbsp vegetable oil

- 1 large onion, chopped

- 2 cloves garlic, minced

- 2 Tbsp tomato paste

- 2 Tbsp chili powder

- 1 tsp ground chipotle pepper

- 1 tsp ground cumin

-1 tsp salt

- 1/2 cup water

- 1 large sweet potato peeled and cut into 1/2-inch pieces

- 1 28 oz can black beans, rinsed and drained

- 1 28 oz can crushed tomatoes

Optional toppings: sour cream, sliced green onions, shredded Cheddar cheese and tortilla strips


Instructions

1.) Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 8 minutes or until softened and lightly browned. Add garlic, tomato paste, chili powder, chipotle pepper, cumin and salt; cook and stir 1 minute. Add water, stirring to scrape up browned bits from bottom of saucepan.

2.) Add sweet potato, beans and tomatoes; bring to a boil. Reduce heat to low; simmer 30 to 40 mins or until sweet potato is tender.

3.) Ladle into bowls. Serve with desired toppings.


Recipes are from the Meatless cookbook

Copyright © 2021 Publications International, Ltd

Website: Meatless – pilbooks

R.G.


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