Totally Ridiculous Vegetarian Chili
Like I said, I have been doing nothing but cooking and yoga lately. Sooo … guess what I did today?
That on the right is some diced chicken with carrots and onions and garlic cloves and freshy fresh basil. I won’t bother with a recipe on that because it’s just like … whatever whatever. I couldn’t even taste it to see what it needed — I had to bring it to my dad to see what he thought. (I don’t eat sentient creatures, as you all know.)
On the left? That’s the bucket of veggie chili I made for the fam. Recipe on the jump.
Really, a recipe for this stuff isn’t necessary, because it’s just every vegetable under the sun. But here’s what I used, and it seemed to be a big hit.
- 3 28-oz cans of peeled crushed tomatoes
- 2 big actual real tomatoes
- 1 package baby bella mushrooms
- 3 fresh jalepeno peppers (diced, obviously, and try to get all the seeds out)
- 1 green pepper
- 1 red pepper
- 2 red onions
- 1 bunch of scallions
- 1 can of kidney beans
- 1 can of black beans
- (Holy god this is absurd …)
- 1 can of chickpeas
- 1 green squash
- A bunch of celery
- A bunch of carrots
- A ton of fresh garlic
- Salt, pepper, red pepper flakes, cumin, oregano, FRESHY FRESH BASIL, dark curry powder, a little sugar to cut the acidity. Some Frank’s Red Hot Sauce, some lemon juice.
- Don’t forget the Morningstar Meal Starters Recipe Crumbles — or any soy meat substitute. Or not.
Just cut all that stuff up and let it simmer for a while. The longer the better.
My dad thought I was either crazy or brilliant for putting so many vegetables in my pot. It worked out pretty well, so don’t be scurred. It wasn’t premeditated — I just happened to have so many veggies left over from making Angie Pangie fajitas for lunch … oh, did I mention I made avacado-zucchini fajitas today, too?
I also made a lemon basil martini. Check out the Martini Diva’s recipe, which Ange and I tested just a few hours ago. Mmmm.
Man … Angela is spoiled.