Good morning everyone! Okay, so today is the Vegetarian Chili that I promised you all I would share!

This recipe was shared with me by a super nice and healthy Momma that I babysit for, Rachael. Thank you Rachael!

The recipe is from the recipe-book “The Passionate Vegetable,” by Suzane Landry

{I have provided a link from Amazon for those who would like to purchase the book}

This Chili was so great! If you are gluten-free, use the 14-minute Brown Rice from Trader Joe’s instead of Bulgar Wheat

Ingredients:

• 2 cups precooked red beans (kidney, chili, or pinto) – I used a can of Kidney
• 1 tbs. extra virgin olive oil
• 1/2 cup chopped onion
• 3 cloves minced garlic
• 1/2 cup chopped green bell pepper
• 1 medium carrot, chopped
• 1 stalk celery, chopped (single stalk – not the whole bunch)
• 1 28 oz can crushed tomato
• 1/4 cup bulgar wheat – I used the 14-minute one from Trader Joe’s
• 1 cup water
• 2 bay leaves
• 1 tsp. chili powder
• 1 tsp. oregano
• 1 Tbs. soy sauce
• 1/4 tsp. sea salt

{Side note: before throwing out a whole bunch of older flowers, cut off the ones that are still alive and give them their own little vase so you can appreciate them longer}

Directions:

1. In a medium sized soup pot, saute garlic, and onion in oil for 2-3 minutes on medium heat
2. Add pepper, carrots, and celery, and all remaining ingredients. Cover, bring to a boil. Lower the heat and simmer 15 minutes. Adjust seasoning for your taste. Add more chili powder, cumin, or soy sauce to your liking.
3. You can serve in individual bowl garnished with chopped raw onion, cilantro, and shredded cheese (cow’s, rice, or almond).

Serving Suggestion from Author: “When a whole grain (bulgar wheat [or brown rice]) and bean are combined they offer a complete protein, so no additional protein is needed. Serve with a fresh green salad or fresh steamed broccoli. Cornbread would be a wonderful addition to this hearty chili…”

The first time I had this chili, I sprinkled organic mozzarella, avocado, raw onion, and cilantro

The next time, I had onion and cilantro

Today, I’m having avocado, raw onion, and cilantro

You cannot skip the cilantro 😉

This chili takes no more than 30 minutes to prep, cook, and serve. It’s so simple! Just get the ingredients and get to it! You’ll have lots of chili for the week 🙂