Vegetarian Chili

Screen Shot 2013-08-24 at 6.31.12 PM

There is that time of year each fall where chili seems a distant memory and I get so excited about making it! And I love a good slow cooker recipe. I have tried several chili’s and this one has always been a tried and true good choice.

Ingredients

1 large onion, peeled and diced

1 can (15 oz) kidney beans, drained

1 can (15 oz) pinto beans, drained

3 bell peppers, seeded and diced (I prefer yellow, red and orange over green but any will do)

1 jalapeno pepper, seeded and diced

4 stalks celery, diced

1 can (15 oz) diced tomatoes

2 carrots, diced

1 1/2 Tbsp chili powder

2 tsp ground cumin

1 1/2 tsp sea salt

1 tsp dried oregano

Cheddar Cheese, chives, avocado (optional)

Directions

1. Combine all ingredients in a crockpot.

2. Cook on high for 4-6 hours or low for 8-10 hours.

3. Serve in individual bowls, topping with cheese, chives or avocado.

Serving Suggestion: Serve over sweet potatoes or with corn bread.

Photo Credit: Cooking Light

 

Butternut Squash and Corn Soup

Butternut Squash and Corn Soup

When it is wintery cold out there is nothing better than a warm cup of soup. I, however, like my soups to be a little more hearty and a little less brothy. This soup was absolutely fantastic! Serve with a nice hunk of bread and you are all set.

Average time: 45 minutes

Ingredients

2 tsp olive oil

2 leeks, trimmed, chopped and rinsed

1 red bell pepper, chopped

3 cloves garlic, minced

4 cups reduced-sodium vegetable broth

1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes

2 tbsp minced fresh thyme, or 2 teaspoons dried thyme

1 1/2 tsp ground cumin

1/2 tbsp of Hot Paprika (optional)

4 cups frozen corn kernels

1/2 tsp crushed red pepper

1/4 tsp salt

Freshly ground pepper, to taste

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme, cumin and paprika; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

2. Add corn; return to a simmer and cook 3 to 4 minutes. Add crushed red pepper. Season with salt and pepper.

Photo Credit: WarmVanillaSugar