let's talk chili... and veggies ...and maybe veggie chili?

Pumpkin Chili is amaaaazing. I've made Green Bean Chili before from an old WW recipe; it's delicious, but I'm definitely with you - it doesn't -look- good.

Try chilli IN a squash... cut in half lengthwise, scoop out the seeds and stuff the cavity with chilli, then sprinkle with cheese, wrap in foil and bake for 90mins in a medium over, uncovered for last 10 mins..

The squash (Marrow here is the good old U of the K) gets sooo soft and yummy, you can even eat the skin!

Try chilli IN a squash... cut in half lengthwise, scoop out the seeds and stuff the cavity with chilli, then sprinkle with cheese, wrap in foil and bake for 90mins in a medium over, uncovered for last 10 mins..

Ohhhh, THAT sounds gooood.

My usual chili recipe is not appropriate to be posted in a health & fitness forum...

I make a veg chili with 5 beans. One of the beans I use are refried beans. I find that it thickens the chili and gives it a meatiness. I would definitely suggest adding refried beans to your chili's base. Good luck!!!

Made this monday night!



Vegan Quinoa Chili

Ingredients
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can diced tomatoes
3 chopped tomatos
1 (15 ounce) can tomato sauce
2 tbs paprika
1 tbs smoked paprika (or 3tbs of normal paprika)
1 tsp cayenne (or to taste)
1 tbs ground cumin
Salt and black pepper, to taste

Directions
-In a medium sauce pan boil water
-Add quinoa, cover, and simmer until all the water is absorbed. Approx 15 mins
-In a large pot (I always use my cast iron dutch oven) heat the olive oil over high heat. 
-Add the onion and cook until tender, about 5 minutes. 
-Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
-Add the beans, all the tomatoes, and tomato sauce.
-Stir in the cooked quinoa. 
-Season with both paprikas, cayenne, cumin, salt, and black pepper.
-Simmer chili on low for about 30 minutes. Serve warm

Made this monday night!

Vegan Quinoa Chili

How was it? I'm a fan of quinoa, but it seems an odd choice for chili.

I love celery in my chili. I chop it pretty finely, but not so fine that it loses its crunch. And for a little extra punch of protein, my secret ingredient is *drumroll* .... peanut butter. Only a couple of tablespoons, but the effect is incomparable.

I also sometimes eat veggie chili over some brown rice if I need something that feels "meaty".

-kidney beans
-black beans
-lentils
-pureed habenero, jalapeno, dried chili seeds, cherry tomatoes (and whatever else I want to sneak in there, like carrots, yellow bell peppers, celery, etc.)
-splash of hot sauce
-stewed plum tomatoes
-chili powder, onion powder, cumin, garlic powder, paprika, very tiny pinch of sea salt, LOTS of black pepper

if I'm making it for other people, I'll throw in ground turkey.

Throw it all in the crock pot and mix. Slow cook for 8 hours. Put it in the fridge, eat the next day. Flavours are much stronger then!

Anyone tried lentil chili? I was thinking of doing this sometime this week - just replace one of your beans with lentils.

Yes, it is pretty darn good too!

http://www.nigella.com/recipes/view/cornbread-topped-chilli-con-carne-126

This nigella version with red lentils and kidney beans is amazing. It's flavoured with a bit of ketchup and cocoa which sounds odd but gives it a fantastic depth of flavour. I don't do the cornbread on the top, just serve the chilli with low fat greek yogurt and some jalapenos and maybe some tomato coriander salsa.