Warming Roasted Vegetable Chili

Oh it was grand to see my Little Sis, her family and so many other relatives over the holidays.  I am very blessed in that all of my relatives like and prepare good food, so we very much enjoyed having others cook for us on our 11 day jaunt around the Mid-Atlantic!

We made it back to TN ahead of the Polar Vortex but with the temperature cold enough to make one think about warming foods like soup and chili.  All of my chili recipes include meat or a meat substitute (of which I am NOT a fan*), AND it is January after all and time to de-tox from the sugar and other excesses of the holidays…. so I made us a warm and spicy vegetable chili which is chunky and satisfying.

What could be better to get back on track and improve the diet than lots of vegetables?  There isn’t a single diet plan, way of eating, MD suggestion, blog warning or news flash that talks about the danger of vegetables.  None.  Nada.  Well, there was the case of the giant pumpkin that temporarily trapped the folks who were rolling it into the bed of a truck for the Iowa giant pumpkin contest last fall, but suffice it to say, that the more vegetables you eat, the less room there is on your plate and in your stomach for the things that are less good for you, and for the things that are outright bad for you.  Vegetables are a game winner – a life changer – and the essential food for vitality.  Rum ta da!!!  Seriously, vegging out should not mean spacing out…. it should mean getting energized, healthy, lean and vital.  I hope this recipe is one that will enable you to get your family vegging out :-)  Ironically we ate it in front of a football game on TV, so we mixed some of the old vegging out with the new.

We found this chili so hearty that we didn’t even put cheese on it, but you certainly could put your favorite cheese on top.  (Little Sis likes this plant-based cheddar.)  If you read Little Sis’ post about winging it and being creative in the kitchen then you will know that we are very much in favor of swapping out and substituting rather than driving to the store for one ingredient, so don’t be tied down to the list of vegetables presented here.  I was inspired as I walked through the grocery store, but lots of other veggies would work here as well (and may even be better!).

*Read the labels on your store bought veggies burgers / quorn nuggets / meat substitutes…. They can be frighteningly long and unintelligible!!!

These were inspiring indeed :-)

These were inspiring indeed :-)

WARMING ROASTED VEGETABLE CHILI
a large onion, chunked
a large eggplant, chunked
a large zucchini, chunked
1-2 sweet bell peppers, chunked
8 baby bellas, cut into chunks
2 tbsp oil – I used avocado because Super Step-Mom gave it to me :-)
3 drops lime oil (didn’t have any lime juice – I would recommend juice from 1 lime- and don’t eat lime oil unless you know it’s a brand that is edible  I use doTERRA.)
1 Tbsp. tabil spice mix
1/2 Tbsp chili powder

1 small onion
1 clove garlic
1 tsp ground cumin
1 tsp smoked paprika
1 28 oz. can diced tomatoes
1 can black beans with juice
salt to taste
cilantro to garnish

- Mix the oil, lime juice or oil, tabil and chili powder (you can substitute a blend of chili powder, ground coriander and oregano for the tabil, but if you have time and resource I highly recommend making your own Tabil), stir into the chunked veggies
– Then pour the veggies out on 2 roasting pans and roast at 400 for about an hour or to a tenderness that you like.  The eggplant in particular will not get much more tender once you combine all.  Stir 2 – 3 times during the roasting.

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– Chop the small onion and garlic and saute in a large pot in a little oil or broth until almost tender.
– Add the cumin and paprika and saute until onions are translucent
– Add the tomatoes, black beans, roasted vegetables, salt and cook for another 10 or 15 minutes.
– garnish with fresh cilantro
– You could serve over rice if you wish, we just had a few chips with ours.  Warmed us right up even though our team lost.

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Eat your veggies Baby!
You can eat them in a house, you can eat them with a mouse…
You can eat them chunked or boiled
Eat them germs and fat be foiled
You can eat them steamed or raw
Eat them frozen, eat them thawed.

Hope you and yours are thawing out and vegging out this evening!

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9 responses

  1. Excuse me, but what, exactly is this:8 baby bellas,m chunked
?
    This sounds good, but I have no idea what this ingredient is.
    Thank you! Found you on Real food Forager Fat Tuesday
    Great recipes, BTW!

    • Ooops! the m is a typo. It should just read baby bella, which are little portobella mushrooms which I cut into 4ths, rather than slicing. Thanks for catching that asking Carol!

      • I tried this last evening slightly modified – I didn’t have caraway seeds so I used anise seed, and I didn’t have Red Pepper flakes, so I used hot chili powder. You’re right it is very fragrant (my son said “what did you burn?”) I used a different chili recipe because my friend doesn’t like mushrooms. I used corn, zucchini and garbanzo and kidney beans. The Tabil added a wonderful flavor when added at the end. I know what you mean about sweet potatoes…I’ve never met a sweet potato I didn’t like.

      • Sounds wonderful. You are cut from the same cloth as the Sis sisters with your willingness to dive in and substitute and use what you have on hand. So glad you enjoyed it!

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