Friday, January 7, 2011

Winter Warmer Veggie Chili

Most people equate chili with beef. And I get it, beef is pretty fantastic. Yet when given the option- my uber carnivorous husband chooses this flavourful veggie chili. I promise you won't be craving meat if you sink into a bowl of this! It's delicious, hearty, vibrant and is one indulgent winter comfort food that won't add to your waistline...

1-2 tablespoon chipotle peppers in adobe sauce. This has a lot of heat so go with less if necessary
2 carrots peeled and sliced into little bite sized cylinders
2 cups butternut squash peeled, seeded and chopped into bite sized chunks
1 onion finely diced
1 bell pepper seeded and chopped into bite sized pieces
2 portobello mushrooms sliced into bite sized pieces
2 garlic cloves peeled and smashed
1 cup black beans (ready to use or the ones you soak..i prefer the ones you need to soak)
1 corn, just cut all the little kernels off
1 eggplant cut into bite sized pieces
1 zucchini cut bite sized pieces
2 cans of whole tomatoes (crush the tomatoes in your hand to break them up)
1 cup chicken or veggie broth
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon extra virgin olive oil
salt and pepper to taste
pinch of sugar


In a large pan add olive oil and sweat the onions on med-low heat until soft and translucent. Add the chipotle pepper, garlic and black beans and cook for another 2 minutes. Add the tomatoes and their juices, broth, chili powder, cumin, paprika and 1 tablespoon salt. Bring to  a boil and add a pinch of sugar. Stir. Reduce heat to medium. Add carrots and butternut squash, stirring occasionally. After 5 minutes add the mushroom and corn, stirring occasionally. After 5 minutes add the zucchini, eggplant, bell peppers and mix. Taste if salt is needed. Add water if there isn't enough liquid to cover the contents. Cook until all the ingredients are tender. Serve on a bed of rice with a dollop of full fat Greek yogurt or sour cream.

1 comment:

  1. I'll be sure to make this one for my carnivorous family! The other day I made Truffel risotto with a mushroom topping served with white asparagus and poached egg- and they were still disappointed because there was no meat! Typical!