As a vegetarian, I get asked a lot, "Well, what do you eat?" No joke, people really do ask me that question. It's always amused me a bit but now I'm also being asked for recipes as more and more people have started looking at healthier meal options.
Look, I'm warning you right now that I am in no way a great cook. Baker, sure, I can hold my own but cooking? It's just not something I do for fun. You're going to find that most of my meal ideas are quick, don't have a ton of ingredients, and aren't too involved. With that being said, I thought I'd occasionally post a recipe or two for those who have asked (you know who you are) and tonight, it's one of my go-to meals, Vegetarian Chili. Simple, easy, hot and filling. Plus, it is one of those recipes that I love to call my One-Pot Wonders. Hope you enjoy!
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 or 1 whole jalapeno pepper, seeds removed, diced (optional and depending on how hot you want your chili. I usually go for the whole)
- 1/2 pasilla chile, seeds removed, diced (optional)
- Coarse salt and ground pepper
- 2 zucchini, halved lengthwise and thinly sliced crosswise
- 2 carrots, halved lengthwise and thinly sliced crosswise
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cans (19 ounces each) black beans, rinsed and drained or 1 can of black beans and 1 can of kidney beans, rinsed and drained
- 1 can (28 ounces) organic diced or crushed tomatoes
- 1 cup of water
- Avocado, sliced (optional)
- Shredded cheddar cheese (optional)
1. In a 5-quart heavy soup pot, heat oil over medium-high. Add onion, garlic, jalapeno and pasilla chile; season with salt and pepper. Cook, stirring occasionally, until they begin to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes and water. Simmer for 20 minutes until chili has thickened and ingredients have melded.
3. Ladle into bowls and top with sliced avocado and/or shredded cheddar cheese and serve with warm corn tortillas if you're not afraid of carbs (Erik does, I don't...sigh...)