Not-so-traditional Vegetarian Chili
- Rating:
- Category: Soup & Stews
- Level: Easy
- Total Time: 60 hr 0 mins
1 tbsp evoo
1 onion
3 cloves garlic
3 cups frozen vegetables (any variety, I used green beans & broccoli)
4 c. water
2 can diced tomato
1 small can fire roasted chilies (or you could use fresh)
2 tbsp tomato paste
1/3 c. barley
1 tbsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1 can kidney beans
1 can chickpeas
2 cups spinach
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1. Saute onions and garlic in olive oil in a large pot.
2. Puree frozen vegetables and water in a blender.
3. Add vegetable puree in with the onions. Add spices, tomatoes, chilies, tomato paste and barley. Bring to a simmer and cook for about 20 minutes, or until the barley is cooked.
4. Add beans and cook until they are heated through (about 4 to 5 minutes).
5. Add spinach and stir until it’s fully wilted.
6. Salt and pepper to taste
| Yield: | 8 servings | ||||||||
| Prep Time: | 15 hr 0 mins | ||||||||
| Cook Time: | 45 hr 0 mins | ||||||||
| Ready In: | 45 hr 0 mins | ||||||||
| Category: | Soup & Stews | ||||||||
| Main Ingredient: | Beans & Legumes | ||||||||
| Cooking Method: | Slow Cook |
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| Nationality: | United States | ||||||||
| Occasion: | Potluck | ||||||||
| Special Diet: | Egg Free | Gluten Free | High Fiber | Kid Pleaser | Lactose Free | Low Fat | One Pot Meal | Vegan | Vegetarian |
| Recipe Tags: | beans | chili | stew | soup | |||||
Chef's Note & Story
I had an exhausting week of work and wasn’t feeling my best today. My head knew that I needed extra vegetables to boost my immune system, but my heart wanted comfort food. After a angel-on-one-shoulder-and-devil-on-the-other type of debate, it hit me….make the comfort food, but jam-pack it full of hidden vegetables!
