Chili is one of those meals that has the ability to please everyone. Traditionally made with minced beef, this vegetarian version can be easily turned vegan (by skipping the yogurt) and it's also completely gluten-free, making it the ideal dinner for families with all kinds of special diets. This nutritious and tasty meal is also extremely versatile. You can add any vegetable you like to it, replace the red kidney beans with the legume of your choice, add cheese or chicken, and vary the amount of spiciness according to your family's taste. If you have any leftovers, process them in the blender and you'll have a completely new cream soup the next day!
RECIPE: Vegetarian Chili
Prep time: 35 minutes
Yields 2-3 servings
Ingredients:
-
1 tablespoon coconut oil
-
1 chopped red onion
-
2 chopped garlic cloves
-
2 cups chopped mushrooms
-
1 can (18 ounces) diced tomatoes
-
1 1/2 cup cooked red kidney beans
-
1 chopped red chili pepper
-
2 cups water
-
1/4 teaspoon cayenne pepper
-
1/2 teaspoon cumin powder
-
1/2 teaspoon coriander powder
-
1/2teaspoon dried oregano
-
1/2 teaspoon salt
-
2 tablespoons chopped cilantro
-
1/4 cup plain yogurt (optional)
-
Avocado slices (optional)
-
Lemon slices (optional)
Directions:
- Melt the coconut oil in a large pan over medium heat.
- Add the onion, garlic, and mushrooms, and cook for 5 minutes, stirring every now and then.
- Add the tomato, beans, chili pepper, water, and spices, mix well, and cover. Bring to a boil, and reduce the heat to medium-low. Simmer for 20 minutes.
- Serve in bowls, with a scoop of yogurt and some sprinkled cilantro on top.
- Serve with avocado and lemon slices on the side.
