Zesty Veggie Chili
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Dive into the bold and vibrant world of flavors with this Zesty Veggie Chili, a dish that promises to warm your soul and tantalize your taste buds. This isn’t just any chili; it’s a hearty, plant-based wonder, brimming with an assortment of fresh vegetables, beans, and spices, each component contributing to a rich tapestry of tastes and textures. Imagine bell peppers, onions, tomatoes, and carrots, simmered to perfection with kidney and black beans, all infused with a blend of spices that bring both heat and depth to every spoonful.
This Zesty Veggie Chili is more than a meal; it’s a celebration of wholesome ingredients and bold flavors. The zing of chili powder, the smokiness of cumin, and the subtle sweetness of paprika come together in a delightful dance, creating a chili that’s as nourishing as it is delicious. Perfect for cozy nights in or for impressing guests at your next gathering, this chili is as versatile as it is flavorful.
Whether you’re a vegetarian, a chili aficionado, or just someone looking to add a healthy twist to their comfort food repertoire, this Zesty Veggie Chili is sure to satisfy. So grab your pot and prepare for a culinary adventure that’s sure to spice up your mealtime!
Ingredients
- 2 tablespoons olive oil
- 2 shallots, chopped
- 1 large yellow onion, chopped
- 1 tablespoon fresh ginger, grated finely
- 8 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- salt, to taste
- black pepper, to taste
- 1 (28-ounce) can beet and carrot combination
- 1 canned chipotle pepper, minced
- 1 Serrano pepper, seeded and chopped finely
- 2/3 cup cauliflower rice
- 2 1/4 cups mixed lentils (green, black, brown), rinsed
- 1 1/2 cups canned chickpeas, drained and rinsed
- 3 scallions, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add shallots, yellow onion, fresh ginger, and garlic. Sauté until the vegetables are softened.
- Stir in ground coriander, ground turmeric, salt and black pepper. Cook for an additional 2 minutes.
- Add crushed beet and carrot, minced chipotle pepper, and chopped Serrano pepper to the pot. Stir well to combine.
- Instead of bulgur wheat and pearl barley, add cauliflower rice to the pot. Stir to combine.
- Incorporate mixed lentils and canned chickpeas into the chili. Mix well.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes or until the lentils are tender.
- Taste and adjust the seasoning if necessary. Add more salt or pepper according to your preference.
- Stir in chopped scallions and let the chili simmer for an additional 5 minutes. Remove from heat.
- Serve the Vegetarian Chili warm. You can garnish with additional scallions if desired.
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Emily Woodward - The Author
Emily Woodward, through her book Anti-Inflammatory Eats For Beginners, narrates her inspiring journey of managing Multiple Sclerosis (MS) with a strategic diet. Confronting the complexities of MS, Emily turned to an anti-inflammatory diet, finding it pivotal in alleviating her symptoms and enhancing her overall health. Her book is an insightful compilation of recipes and tips, showcasing the dietary changes that played a significant role in her journey. Anti-Inflammatory Eats For Beginners goes beyond a simple recipe book; it’s a practical guide infused with personal experiences, offering a path for others struggling with similar conditions.
