Last weekend I made one of my favorite easy, flexible, and hearty meals: vegetarian chili! I love this meal because it's easy to throw together and you can pretty much put anything in it (including meat) and it still tastes good.
1 onion, chopped
2 garlic cloves, crushed
2 carrots, chopped (I had shredded carrots on hand so I used those this time)
1 yellow pepper, chopped
3 portobello mushroom caps, chopped
1 sweet potato, chopped
2 zucchinis, chopped
1 can of black beans, rinsed
1 can of red pinto beans, rinsed
1 can of chickpeas, rinsed
1.5 cups corn (frozen or fresh)
1 large can tomato sauce
1 cup veggie broth
1 tablespoon cumin
1-2 tablespoons chili powder (I go with less on this if I'm sharing it with the babies!)
salt and pepper to taste
hot peppers like jalepeno or serrano
shredded monterey jack cheese
Start by sauteeing the onion, garlic, and peppers in olive oil in a big pot. Then add in the zucchini, corn, mushrooms, and sweet potato until they are getting soft.
Next, add in the spices and stir well. Add in all the beans, tomato sauce, and broth and bring to a simmer. Simmer until the sweet potatoes are soft. Add more broth if you want it soupier. Season with salt and pepper.
You can add in a little tomato paste to make it more tomato-y, more chili powder or cayenne to make it spicier, or extras of your favorite veggie. It's very customizable! We even add in ground turkey every now and then. My most favorite way to serve this chili is with shredded cheese and cornbread muffins.
This usually makes us a dinner and several lunches. I put leftovers in single servings in ziploc bags in the freezer for easy lunches. This time around, I used cumin but only a small amount of chili powder so the babies could have some. It's a great meal to share with them because all the veggies get soft. Ben added hot sauce to his bowl to keep it spicy. No pictures of the finished product...we ate it too fast!
What is in your favorite chili?