Chili is one of my favorite cold weather dishes. Granted, it's July right now and quite the opposite of cold here in good ol' Salt Lake City (although we have had a relatively mellow summer so far), but we had a craving tonight and decided to go for it. Feel free to use diced fresh tomatoes rather than canned if you're feeling the urge to be super-healthy - we just didn't have them on hand. :o) This will also work wonderfully in a slow cooker, making dinner ready as soon as you walk in the door.
3 cups beans (mix or match black, kidney, white, garbanzo and/or adzuki)
1/2 small onion, minced
1 small zucchini, sliced very thinly
1/2 small bell pepper, diced
2 carrots, thinly sliced
2 cans (12oz) petite diced tomatoes, no salt added
2 cans (6 oz) tomato sauce
1/4 cup chili powder
1 t. smoked paprika
1 to 2 t. garlic powder
1/4 cup nutritional yeast
Real Salt to taste
Combine beans, onion, zucchini, bell pepper, carrots, tomatoes and tomato sauce in a large pan, stirring to combine. Add chili powder, paprika and garlic powder and stir to incorporate. Bring to a very low boil and cook for about 10 minutes or until all vegetables are tender. Turn off heat, add nutritional yeast, and let stand for 5 minutes.
This chili is excellent when served over cooked spaghetti sauce. :~)
Random Factoid: OoPs! Did you add too much nutritional yeast and the flavor is overpowering your dish? Pour in some soy milk, a little at a time. Soy milk will mellow the intense flavor of too much nutritional yeast.
Variations: If you like your dish to have more of a smokey flavor, reduce the amount of paprika and add some cumin and coriander. Also consider adding different vegetables such as spinach, fresh corn or fresh peas.
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