so far week one of “make 2 or 3 meals per week meatless” has gone pretty well. i didn’t even miss the meatballs from our saturday night spaghetti and if i hadn’t already known there was absolutely zero meat in this spicy, hearty vegetable chili, i wouldn’t have been able to tell. and i’m a really dedicated carnivore. i mean reallllllllly dedicated. sometimes i feel bad about that because i love animals but i like to eat them, too. call me a savage if you want, i’m not apologizing for my love of meat. but in the long run it really is going to end up cheaper and a little healthier for us to omit it a couple times a week. honestly though, with these chunky vegetables and the great spices in this chili, if every vegetarian dish supplies that, i’m happy to go meat-less more often …plus the preparation was literally just chop, cook, simmer, eat.
Spicy Vegetarian Chili
recipe adapted from Whole Foods Market
yellow onion, chopped
yellow squash, chopped
red bell pepper, chopped
green bell pepper, chopped
garlic cloves, minced
can of red kidney beans
a few diced chipotle chilis with their sauce
a small can of diced tomatoes (i used the leftover from that can of San Marzanos from Saturday night’s spaghetti sauce) and their juice
salt and pepper
lime, avocado, cheese, sour cream, if you’re so inclined
in a large soup pot, heat a tablespoon or so of olive oil. dump all of your vegetables (minus the chipotles, beans, and tomatoes) into the pot and cook until they’re slightly softened up. you’ll know by looking at them when they’re ready. now add the chipotles, beans, and tomatoes. season with salt, pepper, cumin, and chili powder. add desired amount of water (or vegetable stock). simmer this for about 15-20 minutes until all the flavors have melded together. Serve with these scallion cheddar corn cakes.