This eating healthy gig is still going strong. I am having a blast coming up with different combinations using vegetables and legumes. How ‘bout giving this hot ‘n smokey veggie and bean chili a stir? It gives an exciting burst of flavours on your palate and makes you wanna scream HOWDY!!!
Mostly Organic Western Vegetarian Chunky Veggie Chili Serves about 6 to 8 people
1 tablespoon olive oil 1 medium to large onion, chopped 4 large garlic cloves, sliced 2 celery stalks, chopped 28 fl. Oz whole peeled San Marzano tomatoes, squished (use any kind of canned tomatoes you have on hand) 1/2 cup water 1 teaspoon chipotle pepper flakes/ancho chili, less or more to taste 1 tablespoon unsweetened cocoa 1 medium golden beet, diced ½ cup zucchini, diced 1 ½ cup cauliflower, diced ½ cup edamame beans 1 14 oz can black beans, drained and rinsed (preferably no salt and organic) 1 14 oz can pinto beans, drained and rinsed (preferably no salt and organic) 1 cup corn, frozen or fresh juice of half a lime 1 tablespoon of honey coarse kosher salt and freshly ground pepper Lime wedges for squeezing
In a large pot, heat 1 tablespoon extra virgin olive oil.
Sauté onion and garlic until just soft.
Add celery and stir until just soft.
Add the squished whole tomatoes, water, hot chipotle/ancho chili, and cocoa.
Heat mixture until starting to boil.
Then add the rest of the vegetables, except corn.
Season with coarse kosher salt and freshly ground pepper.
Cover and simmer until the vegetables become soft, add the beans, corn, lime juice, and honey.
Serve hot over whole grain brown rice. Squeeze some lime juice if you’d like.