The Confluent Boyfriend and I were having a discussion about my new-found (old-found, revisited) vegetarianism. His primary complaint is usually that we fall back to pasta as a main dish. As a challenge to myself, I’ve decided that, other than mac and cheese which makes a frequent appearance in my kitchen, that nothing I made would be about the pasta, rice, or grains.
I decided that all of the meals that I make have to be able to stand alone without the carbs. The whole point of this endeavor is to eat better, get more nutrients.. take better care of myself.
For your viewing (and consuming) pleasure, I present my ‘cleaning out the veggie drawer’ chili.
I started with 2 large carrots cut into a medium dice, 4 spring onions, 5 cloves garlic, 1 16 oz can of crushed tomatoes, and a tablespoon of tomato paste. I added the veg and tomatoes into a pan on low, simmering until the veg started to become slightly soft. I added 16 oz of vegetable stock, along with cumin, jerk seasoning, paprika, salt, and pepper. I let this simmer for 20 minutes until everything was warmed through and bubbly.
At this point, I checked for taste.. decided it was a little TOO acidic, then added 1 tbsp sugar.. which helped a lot.
I added 2 12 oz cans of black beans, one 10 oz can of pinto beans (thoroughly washed because that liquid is YUCK) and warmed through. I turned the chili down to low, so as not to destroy the beans via over cooking.
I added some chopped spinach greens at the end so they didn’t get all gross and slimy.. chopped some fresh over top, along with some cheddar.
Why didn’t I put chili powder or actual chili peppers in this? Well, that’s an excellent question! I didn’t have any… so this was like the ultimate con-job chili. Not only is there no meat, but there’s no chili either.
After I took the photo, I classed this dish up by adding a butt ton of ‘hint of lime’ tortilla chips. Good stuff.