Yes, you read that correctly. Quit sitting there open mouthed looking like I just kicked a puppy. There is actually *gasps and sits here open mouthed looking like someone just kicked a puppy* a healthy recipe on my blog. A vegetarian one no less! I told you lovely people that as I began posting more, I would begin trying to make some of the recipesÂ healthy *shudders*, maybe even vegetarian.
My son Zachary was recently trying the “Daniel Fast”. This is a fast many Christians use at the beginning of each year. It’s based on the experiences of Daniel, a prophet from the Old Testament of the Bible. It’s a very strict vegan diet that I myself couldn’t handle for more than say, five minutes. I give props to my boy for attempting it. This fast makes vegen-ism look fun, that’s how strict it is 😛 I did my best to help him during his fast by making some dishes that he could enjoy while the rest of us kept on with our normal eating habits. Which, btw, there is nothing so guilt inducing to a mother as having dessert when ones child is on a strict fast, lol.
One of the things I made for him that he liked was this vegetarian chili. Not a speck of meat in this *sobs quietly*. If one wanted to make a nice hearty veggie chili WITH meat, it wouldn’t take much to brown some up and add it into this. But you didn’t hear me say that and I’ll deny it to the death if asked. *gnaws on a bone as I speak*
Seriously though, this is pretty yummy. It’s a very hearty, filling chili, wonderful with cornbread. This is great for Meatless Monday, if you do that, wonderful for a game day if you have people who prefer to watch the meat intake or just because you love it’s flavor and feel like making it, no reasons needed.
You know the drill…. 🙂
Mrs. Cupcake, who is suddenly craving a steak
- 4 zucchini, chopped into bite sized chunks
- 2 medium onions, chopped (about 2 cups)
- 1 cup chopped green pepper
- 1 cup chopped red pepper
- 1/2 cup chopped celery
- 1 jalapeno pepper, finely minced (or 1 1/2 teaspoons from a jar ofÂ chopped jalapenos)
- 4 garlic cloves, finely minced
- 1/4 cup oil
- 1 28 ounce can Italian stewed tomatoes, cut up
- 1 28 ounce can whole tomatoes, cut up
- 1 15 ounce can seasoned pinto beans, undrained (obviously no meat flavor in them if you’re trying to keep this vegetarian)
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can chili beans, undrained (we like the hot style; use what you prefer)
- 1/4 cup chili powder
- 2 tablespoons dark brown sugar (optional)
- 1 teaspoon salt
- cilantro, cheese (vegetarian non dairy cheese if preferred) and green onions for garnish
- In a large pot or dutch oven, stirring often, saute the onions, all the peppers, the celery and the garlic in the oil until soft and limp, about 5 to 7 minutes.
- Stir in the rest of the ingredients, except of course for the garnish ingredients.
- Bring to a boil over medium heat. Taste for seasoning, adjust what’s needed (salt, a touch more sugar, some hot sauce if it’s not spicy enough for your crowd), then turn the heat down to low and let simmer for about 30 minutes (time enough to get some cornbread made!), stirring occasionally to prevent sticking. If you want a thicker chili, just let this simmer longer.
- Serve with garnishes and a lovely slice of cornbread or some crackers. Whether you add a hamburger on the side is entirely up to you. 😀
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