Robin 2012_resized

Zion Nat'l Park, Columbine

Chili, Veggie Style: perfect for a spring snow day meal!

At this past Friday evening’s cooking class at In the Kitchen, I shared with the students a favorite recipe of mine, adapted from the original Moosewood Cookbook. By adapted I mean that all the flavorful goodness is there, I’ve simply made it easier and less time consuming. By using canned beans and roasting the veggies, the stove/sauté time is taken out of the food prep, making this the perfect high-protein, nutrition-packed dinner for the busy person to enjoy and be nourished by. It’s fabulous as a leftover lunch, also!

VEGGIE CHILI

(adapted from the Moosewood Cookbook)

Ingredients:

  • 2 cans kidney beans
  • 1 ½ cup tomato juice
  • 1 cup uncooked bulgur wheat
  • 2 Tbs. olive oil
  • 2 cups chopped onion
  • 6 – 8 large garlic cloves, minced
  • 1 large carrot, diced
  • 1 large celery stalk, diced                                      
  • 2 small zucchinis
  • 1 large red, yellow, or orange pepper
  • 1 large can tomatoes
  • 2 Tbs tomato paste
  • 2 tsp. cumin
  • 2 tsp. basil
  • 2 tsp. chili powder
  • black pepper and cayenne, to taste
  • finely chopped purple cabbage (as a topping)

optional toppings:

  • finely minced parsley
  • grated cheese

Preparation:

  1. Add the chopped veggies, onion and half of the chopped garlic together in a baking dish; toss with olive oil, salt and pepper; roast for 20 minutes total at 350 degrees, turning the veggies over once, at the10-minute mark.
  2. While the veggies are cooking, heat the tomato juice to a boil. Add the bulgur to the pot, stirring it up well, cover, and let it sit for 15 minutes.
  3. In a large pot, heat the beans and the bean juice. Add in the rest of the minced garlic and let it simmer for a few minutes. Add the canned tomatoes and bring to a boil – just for a moment, then turn down the heat to medium-low.
  4. Add the tomato paste and let it completely mix in, stirring gently.
  5. Add the roasted veggies and bulgur. Add spices to your desired taste. You can add more tomato juice if you like a thinner consistency.
  6. The purple cabbage on top adds a lovely crunch and gorgeous color finish. Additional topping options are minced parsley and grated cheese. Yum!

 

Leave a Reply

CommentLuv badge

Connect

"With you guiding me through the HeartMatters program, I was able to achieve a level of physical fitness that made regular and focused exercise feel more like a natural part of my day. I had slipped into a malaise that meant exercise could be ‘put aside’ for work or other important activities. Getting past this is a subtle but powerful accomplishment.

I really enjoyed playing and exercising with you outdoors (my preferred MO for our time together). The joy you bring to your work is wonderful. This flexibility put a kind of structure into my day that helped me ‘choose’ again – showed me how to take back some control of my schedule for important things like meditation and exercise.  It was also part of my journey of re-learning how to say NO to things. This represents additional forward movement for me.

Thanks Robin – I have really benefited from your work in more ways than just the obvious fitter, leaner, stronger me."

---J.E., Northern California,  Communication Consultant

recipe link
more...balancedlife
more...real food
Blog Categories