Saturday, August 22, 2009

Mamma's Veggie Chili

Santa Barbara FINALLY saw some rain today (well, they were big sprinkles, but water from the sky none the less). When it's cold and rainy out, my mind goes straight to chili! It only takes about 30-40 minutes total and it's filling. Though, I made it earlier so it can simmer for longer. The lentils provide a meaty texture that is full of nutrients, protein and fiber. I always add as many veggies as I can throw in the pot as well. It's a good way to get them in Owen's belly : )

1 15 oz can of kidney beans
1/2 cup lentils
1 cup water or vegetable broth
1/2 cup frozen corn
2 whole carrots finely chopped in the food processor
1 15 oz can of diced tomatoes
3-4 peeled and diced fresh tomatoes (or another 15 oz can)
1 package of organic chili seasoning (I could make this myself, but I had it in the cupboard and it's fast and good, with no additives).
1 finely diced or pureed red bell pepper
Grated cheddar cheese
Organic Plain yogurt or Sour cream
Diced avocado (optional)

Cook the lentils with one cup of water or vegetable broth in a small pot.
Place the beans, corn, red peppers and tomatoes in a larger pot. In a bowl, mix 1/4 cup of warm water with the chili seasoning mix, and add to the vegetable pot. Stir, bring to a boil and add the lentils when they are ready, about 20-30 minutes when the water has been absorbed (you don't want them too mushy). After it boils, bring it to a simmer for 15 minutes or longer.
Top with cheddar cheese, a dollop of yogurt or sour cream and diced avocado if they are available. Serve with whole grain bread.

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