Hearty Vegetarian Chili

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Last week, my family, along with my parents, siblings, and all of our children (for the first time ever all-together) had a fun-filled trip to Ohio in honor of my parent’s anniversary.  We had an amazing week of camping, hiking, and barbecuing.  Anyone who knows my family understands that although we referred to our beautiful accommodations as “camping” and we called our short walks that ended in 15 minutes of scenic picture taking as “hiking” the only part of that statement that was really true was the BBQ component. Basically we grilled and ate and grilled and ate…Although the food was all delicious, I definitely reached my quota on chicken, hot dogs and hamburgers for a good while and I was actually looking forward to a break from meat this week.  Not wanting to make fish and heavy cheesy dishes all week long, I found a few recipes for vegetarian chili that I combined and tweeked to fit my own requirements  for a wholesome meal that is natural, kosher, and a perfect healthy meatless dinner option. I served my chili with a recipe for vegan sour cream, from ohsheglows.com, but if you can tolerate dairy, any sour cream or melted cheese would make for a tasty topping

Hearty Vegetarian Chili

Ingredients:

2 cups red kidney beans (soaked, prepared and cooked according to SCD guidelines) ***OR, if not following SCD, 2 cans of kidney beans drained and rinsed would be a quicker option

2 tablespoon oilIMG_4675

1/2 sweet onion, diced

3 cloves garlic, minced

2 stalks celery, diced

1 red pepper, diced

1 small zucchini, diced

1 tomato, chopped small

7 oz (200 g) shitake mushrooms, stems removed, chopped small

1 cup frozen peas

1 1/2 cup strained tomatoes

1/2 cup marinara sauce

1/4 cup waterIMG_4680

1 teaspoon salt

2 teaspoon ground cumin

1 teaspoon ground oregano

1/4 teaspoon ground black pepper

1/2 teaspoon chili powder

Optional add-ins to make it hot:

1 1/2 teaspoons chili powder extra

1/2 teaspoon cayanne pepper

to make it really hot:

1 teaspoon hot sauce

Directions:

On medium heat, add oil and sauté onion, garlic, and celery for 5 minutes.IMG_4686 Add red pepper, zucchini, mushrooms, frozen peas, sauté another 5 minutes. Increase heat to medium-high, add tomatoes, kidney beans, strained tomatoes, marinara, water and seasonings and bring to a simmer. Reduce to low until flavors are melded together and sauce has thickened, about 10 more minutes.

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I served my kids this dish, without the spicy seasonings, on top of gluten-free rice noodles. For my husband and myself, I made a cauliflower rice as a SCD friendly and lower carb side dish.

2 thoughts on “Hearty Vegetarian Chili”

  1. Hi Ariella!

    Loved this recipe! I made it for the 9 days (I added in some tofu too), served it over brown rice, and it was delicious. This is definitely a supper that is a repeat.

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