Chill Out with Chili

January 19, 2018

Now I know there are a bijillion recipes for chili and that’s a good thing because we all need variety in our lives, right? So what is so great about this chili? For starters, this is vegetarian chili so lots of veggies that you may already have on hand go into it. Second, it is super healthy and low fat (if you don’t sprinkle the cheese on top). Third, it is so easy to make and tastes even better the next day. Five, it is an inexpensive meal. I promise, you won’t miss the meat version at all.

Vegetable “Chili”
Serves 4 to 6

2 tablespoons extra-virgin olive oil
1 small onion, diced
2 stalks celery, thinly sliced
1 medium zucchini, cubed
1 large carrot, cut into thin rounds
1-tablespoon celery salt
1-teaspoon celery seed
1 tablespoon dried oregano
1/2-teaspoon paprika
1/4-teaspoon chili powder
2 tablespoons fresh minced thyme
Salt to taste
Grinding coarse black pepper
1 cup chopped button mushrooms
3 cups diced canned tomatoes with their juice
1 cup canned kidney beans, rinsed and drained or 1 cup frozen corn, defrosted
1 cup cooked brown rice
1 cup grated cheddar cheese for sprinkling

Pour the olive oil into a medium size soup pot along with the onion, celery, zucchini, and butternut squash. Cook together covered over medium heat until the vegetables soften, about 4 minutes. Sprinkle them with the celery salt, celery seed, oregano, paprika, chili powder thyme, salt and black pepper. Stir in the mushrooms and continue cooking until the mushrooms soften. Pour in the tomatoes. Cover and cook for 15 minutes. Add the beans, corn and rice. Stir well. Serve in bowls and sprinkle with cheese.

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