vegetarian black bean chili

three reasons i love chili:
1.  it's a hearty, healthy & substantial vegetarian meal.  sometimes being a vegetarian means substituting texture...and if you do that too often you'll find yourself craving a hamburger.
2.  a pot of chili lasts forever.  you can eat it for weeks or freeze some for a later date.
3.  it's a one-pot meal that takes minutes to throw together after a long day of work.  and this time of year, it's a great way to keep warm.

while this was an experiment, i'm very, very pleased with the way it turned out.  please note, i didn't measure anything, so use your best judgement and season per your tastes.
vegetarian black bean chili
serves an army

1 yellow onion, diced
2-3 garlic cloves, peeled and diced
2 red peppers, chopped
2 zucchini, quartered and chopped
2-3 cups of butternut squash, seeded, peeled and diced
2 cans of black beans, drained
2 cans diced tomatoes, drained
2-3 cups of vegetable broth
1 tsp cumin
1 1/2 tsp chili powder
1 tbs emeril's essence
salt and pepper to taste
avocado, shredded cheese, non-fat yogurt for garnish (all optional)

warm 1 tbs olive oil in a large pot.  add onion & garlic and heat until translucent.  add red peppers and cook 3-5 minutes longer.  add zucchini and butternut squash and cook for another 5 minutes, stirring carefully.  season vegetables with cumin, chili powder and emeril's essence.  add beans, tomatoes and vegetable broth and bring to a boil.  once at a boil, reduce heat and return to a simmer.  let cook 30-40 minutes or until the butternut squash is cooked (but not mushy).  serve hot and garnish with avocado, shredded cheese and a dollop of non-fat yogurt.

easy, peasy.

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