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February 25th: National Chili Day!


Thank goodness there is a day that honors one of my favorite ways to cook food: put everything into one pot and leave it alone for hours.

Is there anything more hearty and satisfying than a big bowl of chili with a side of tortilla chips or cornbread? I love this recipe because as it simmers my entire house smells amazing, drawing my kids out of their messy rooms (where the curtains are probably still closed 😩) and into our kitchen!

Have fun with your toppings! My family loves sprinkling grated Cheddar cheese, scallions and hot sauce on their chili. I like adding freshly torn cilantro and a scoop of quinoa to mine for an added boost of protein and fiber. However you choose to serve up your chili, don’t forget to pair it with a cold craft beer or a glass of pinot noir or rioja (these won’t overpower the spice of the chili)…and enjoy it next to a crackling fire. It is still winter, after all!

VEGETARIAN 3 BEAN CHILI:

  • 1 large yellow onion, diced

  • 2 large bell peppers. seeds removed and diced (I used red and orange peppers to add color to the chili)

  • 1 medium zucchini diced

  • drizzle of olive oil

  • about 1 tsp sea salt

  • about 1/2 tsp of freshly ground black pepper

  • 1/2 tsp garlic powder

  • 2 tsp chili powder

  • about 1 heaping TBSP fresh oregano, minced (if using dried oregano, use 1/2 tsp)

  • 1 x 15.5 ounce pouch or can of black beans, rinsed and drained

  • 1 x 15.5 ounce pouch or can of chick peas, rinsed and drained

  • 1 x 15.5 ounce pouch or can of kidney beans, rinsed and drained

  • 1 x 28 ounce can of diced fire roasted tomatoes

  • 1 x 4 ounce can of diced green chilis

  • 1/4 cup nutritional yeast (this will give the chili a creamy texture and slightly cheesy flavor)

  • 2 cups of your favorite dark beer (if you don’t have any beer on hand, you can substitute vegetable broth or mild red wine)

  • 2 cups water

TOPPING IDEAS:

  • shredded Cheddar cheese

  • sour cream

  • scallions

  • fresh cilantro

  • wedges of lime

  • hot sauce

  • crushed tortilla chips

  • cooked quinoa

  1. In a large stock pot, heat a bit of olive oil over medium heat. Add the onions and cook for about 5 minutes, until they start to get some color to them and soften a bit.

  2. Add the diced bell peppers, zucchini, sea salt, black pepper, garlic powder, chili powder and oregano and cook for about 10 minutes, or until soft, caramelized and fragrant.

  3. Add the beans, the fire roasted tomatoes (and their juices), green chilis and nutritional yeast and mix well. Let this cook for about 5-7 more minutes.

  4. Finally, add the liquids and stir well. Reduce heat to simmer and let cook down for at least an hour. Stir every once in a while and if it’s getting too dry, add a bit more water or broth.

With love,

Jane


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