Friday, December 4, 2009

Veggie Chili

I can't believe I haven't posted this recipe before! It is a winter/fall staple in our house.

Veggie Chili

1-2 tbs olive oil or coconut oil
1/2 large white or yellow onion, diced
1 large carrot, grated
4 baby bella mushrooms, grated
1/2 large red pepper, diced
3-4 cloves garlic, pressed or micrograted
2 15 oz cans diced tomatoes
1 15 oz can tomato sauce
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
(bean types can be substituted for each other if you don't have one kind or another)
1-2 Tbsp chili powder (to taste)
1-2 tsp cumin (to taste)
approx 2 tbsp agave or pure maple syrup
approx 1-2 cups fresh spinach, chopped
1- 1/2 cups frozen corn kernels
Sea salt and freshly ground pepper to taste

In large pot, heat oil to medium high heat
add onion, mushroom, carrot, and red pepper and saute until veggies soften. Add pressed garlic and saute for a minute longer. Turn heat down to medium and add all remaining ingredients except spinach and corn. Bring to a simmer, stirring occasionally and then turn heat to low. Stir in spinach and corn and let simmer for a minute or two. Salt and pepper to taste.
Serve with yummy bread and a colorful green salad and enjoy!

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