Monday, February 07, 2011

Vegetarian Chili

On a day when most people are eating massive amounts of food with equal amounts of fat, making a vegetarian chili is not the first thing on the list. My daughter who does not eat any meat became the inspiration for this dish and she was very pleased with the outcome. This chili is almost fat free except the minimal amount from the olive oil, which is also a good fat. Meats can always be served along side if desired.

Vegetarian Chili

1 pound Great Northern White Beans
4 Carrots, peeled and diced
8 stalks Celery, diced
1 red Onion, diced
3 cloves Garlic, diced
1 can Tomatoes, diced
1 Tablespoon Olive oil
Kosher salt/pepper
1 Tablespoon Smoked Paprika
1 Teaspoon Cumin, ground
Water or Vegetable stock


1. Simmer beans in water or stock till tender (beans can be presoaked)
2. Saute all vegetables in olive oil till tender, add spices, tomatoes and cooked beans.
3. Slowly simmer chili till thickened, adjust seasonings to taste.


Cakewhiz said...

I like this variation for a chilli recipe. It looks delicious.

Chef Gregory Clausen said...

Thank you

Deena said...

Thank you for sharing this veggie recipe of yours. Being a vegetarian really is not an easy thing and the pressure is on the preparation of food especially if your housemates are not vegetarian. Good thing you are inspired on this one. Indeed with a touch of a loving mom.