VEGETARIAN CHILI

February 17, 2016



      Remember when I mentioned in this post that we're cutting out red meat this year and adopting a predominately pescetarian lifestyle? Well, let me tell you, with a picky eater on board, it's a lot easier said than done. Oh no, I'm not talking about the insanely adorable toddler in my life. I'm talking about the man of the house.

      In his defense, he's grown immensely since we've met and tries just about anything I throw at him. But, it does make the whole not eating meat task a little on the rough side.

      Chili is one of the first dishes I think of when the leaves start to fall. There's literally no wrong way to make chili and it's a dish that can carry you from the brisk Autumn months to the frosty Spring. Perfect right? Unless you don't care for tomatoes, or beans, or any other normal thing that goes in chili. I'm always determined to find a solution for everything and this was no exception.

      Don't ask me why veggies are magically easier to consume when blended. I guess Joshua has texture issues. Anytime he says he doesn't like something, I just sneak it into something else and watch him unknowingly devour it before spilling the beans, literally.

What you'll need,
  • Cilantro
  • Pinto Beans
  • Black Beans
  • 1 can stewed tomatoes 
  • Sharp Cheddar Cheese
  • Greek Yogurt
  • Almond milk
  • Lime
  • cumin, paprika, salt, pepper

Easy Peasy: I began by blending the crap out of everything. We use a small Black and Decker brand food processor, but a blender would do the trick!

All the blendy goodness, then went into a large pot on the stove top and was set to a low heat. To the side, I chopped a bit of cilantro and shredded some sharp cheddar cheese before adding it to my warmed up glob of beans and tomatoes. I wanted to keep this stuff pretty thick, so I added 1/4 cup Almond milk and a decent spoonful of Greek yogurt for creaminess. 

The chili warmed on the stove top for about ten minutes before I added cumin, paprika, salt, and pepper. I gave it another good stir and did a taste test. I dont know what it is, but cilantro and lime seem to go hand and hand. I knew squeezing half a lime into the mix would be perfect. Thick enough to enjoy with some flax seed chips and a dollop of Greek yogurt on a cold, snowy night. Oh, and this is totally freezable. 

How do you chili?



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