Ahhhh, fall. My favourite season. Now that I can feel the crispness in the air, I can pull out my cozy sweaters and beautiful fall scarves. It is also the perfect time of year to make chili.
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| Vegetarian Chili |
I love that I can throw the ingredients into my CrockPot the night before, and I have lunch for the next day. And the smell when I walk into the kitchen is amazing.
I got the original recipe from "The Yummy Mummy Kitchen" cookbook, which I picked up from the library last week.
Vegetarian Chili
Ingredients:
2 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
1 sweet potato, peeled and diced
Salt and pepper to taste
1 tbsp Epicure Louisiana Hot n Spicy (or you could use chili powder)
1 tsp cumin (this is important...it really improves the flavour!)
1 red bell pepper, diced
2 tbsl tomato paste
28 ounces canned diced tomatoes with herbs & spices in juice
3 cups vegetable broth (I used my homemade stuff using vegetable scraps)
1.5 C cooked kidney beans, drained and rinsed (or use 1 can)
1.5 C cooked black beans, drained and rinsed (or use 1 can)
Directions:
Put all ingredients into a crock-pot. Cook for 8-12 hours on low.
Meal Plan for the Week:
Sunday: Vegetarian Chili
Monday: Chili Leftovers
Tuesday: Honey Curried Vegetables over brown rice
Wednesday: Stirfry over leftover brown rice
Thursday: Spaghetti with tomato sauce w/ veg and black beans
Friday: Shepherd's Pie (made with sweet potatoes)
Saturday: Leftovers
Meal Plan for the Week:
Sunday: Vegetarian Chili
Monday: Chili Leftovers
Tuesday: Honey Curried Vegetables over brown rice
Wednesday: Stirfry over leftover brown rice
Thursday: Spaghetti with tomato sauce w/ veg and black beans
Friday: Shepherd's Pie (made with sweet potatoes)
Saturday: Leftovers
