I believe this chili will satisfy both vegetarians and meat-eaters alike.  This was my first time preparing a meatless chili and you can believe me when I say I did not miss the meat (or turkey) one bit.  In fact, I’m eating it now as I write this post and I feel great.  I usually feel very full, uncomfortably full, after eating chili with meat, but not this time.  BIG THANKS to Alissa Jones for being the inspiration behind this meal!  She submitted the recipe idea and gave me permission to run with it.  It was just in time for the cold weather and for my lack of inspiration. 

I decided to prep the vegetables by chopping them very finely in my food processor.  I was hoping that the consistency would emulate that of groud beef (or bison – what I normally use) and it absolutely did!  If you prefer chunkier chili, just give the veggies a rough chop instead.  I plan to feed this to my husband without telling him it’s all veggies.  I’m sure he’ll be fooled!  For those of you who have kids that don’t exactly do somersaults when it comes to eating their vegetables, this is a great way to get them in. 

Don’t let the long list of ingredients cause you to pass this recipe by.  It’s so simple and worth a try!  (I seriously did not mean to rhyme.) 

INGREDIENTS:

• 1/2 of an onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 squash
• 1 zucchini (or 2 small)
• 1 bell pepper (green, red or yellow)
• 2 carrots
• 1-2 cups vegetable broth
• 1 can tomato soup OR tomato sauce (I used Amy’s Organic tomato soup)
• 1 large can crushed tomatoes
• 1 can black beans, drained
• 1 can kidney beans, drained
• 1 can pinto beans, drained
• 2-3 tsp chili powder (I used 3)
• 2-3 tsp cumin
• 1/2 tsp red pepper flakes
• sea salt to taste

1. Saute the onion and garlic in a little bit of the vegetable broth for 5 minutes or until tender.
2. In the meantime, add the squash, zucchini, bell pepper, and carrots to the food processor and process until it reaches the consistency you prefer.
3. Stir the veggie mixture into the onion/garlic mixture and allow to heat through. 
4. Add all other ingredients and bring to a boil. 
5. Allow to simmer for 20-30 minutes. 
6. Top with your favorite chili topping.  As you see, I used organic raw cheddar cheese. 

I have a new 5-quart pot and I love it.  I call it the perfect pot. I love the way it looks and everything that has bubbled, simmered or seared in it has turned out perfectly delicious.  Let’s hope the trend holds up.  In this case, it did.  In may seem a tad bit early in the Florida “Autumn season” to cook soup as we have yet to feel the slightest true cool breeze (without 90% humidity).  However, I mentioned in a previous post, it’s Fall in my heart.  This vegetarian soup is so hearty that you don’t need anything else to go along with it.  This was my first experience with cannellini beans (or white Italian kidney beans) and I was very pleased with the result.  I’m sure you could substitute these with plain white beans or red kidney beans without it changing the flavor one bit.  Experiment with what you have and I’m sure it will be great!

INGREDIENTS:

• 4 cups dried cannellini beans (soaked overnight)
• 2-3 cups vegetable broth (or 4 if you don’t want to use water)
• 2 cups water
• 1 bunch fresh kale, coarsely chopped (with or without the stem. I kept the stem.)
• 1 medium onion, coarsely chopped
• 2-3 garlic cloves, pressed (or diced)
• 1/2 red bell pepper, sliced
• 1 tsp paprika
• 1 tsp red pepper flakes
• sea salt & black pepper to taste

1. Saute onion in a little bit of veggie broth until transparent.
2. Add broth, water, beans and bring to a boil.  Cover and simmer for 20-30 minutes or until beans start to get tender.
3. Add kale, red pepper, garlic and all seasonings for the remaining 10-15 minutes and simmer on medium. 
4. Soup is done when veggies & beans reach desired tenderness.

I hear that fall is right around the corner!  That’s hard to believe when you’re living in Florida, but I must admit, when September 1 rolls around, something shifts inside of me.  I feel cool on the inside, even if it’s 95 degrees outside.  My taste seems to change, too.  I begin craving different flavors like cinnamon and pumpkin, and I tend to choose hot drinks over cold.  All of that being said, you will now understand the timing of this particular post.  I was doing research for a meal idea to share, and soup just sang to me.   September and savory smells simmering on the stove beautifully represent the season forthcoming.  And I am ready!  

INGREDIENTS:

• 1 28 oz can of organic whole, peeled tomatoes & 1 small can of same (I had a small can of fire roasted tomatoes, so that’s what I used)
• 1/2 red bell pepper
• 1 medium white/yellow onion. chopped
• 2-3 cloves garlic, chopped
• 2 cups organic vegetable or chicken broth
• 2 cups unsweetened original almond milk
• 2 tsp balsamic vinegar
• a few leaves fresh basil (& a TBS dried basil, optional)
• sea salt, red pepper flakes, black pepper to taste
• *Optional* If you would like a creamier taste, add 2 TBS plain greek yogurt

1. In a large pot, saute onion, garlic, bell pepper for approximately 5 minutes.
2. Add all ingredients EXCEPT fresh basil & bring to a boil, mashing tomatoes along the way.
3. Allow to cook for 7-10 minutes, then add chopped fresh basil and stir together.
4. Transfer soup to blender and blend on high until it reaches desired creaminess.
5. Transfer back to pot and sprinkle with additional seasonings & fresh basil.