Most people are looking for something a little lighter this time of year. Resolutions are still going strong and healthy choices are winning out. Despite decisions to eat healthier, the fact is our bodies are still craving warm, filling food. It’s cold outside; dreary, foggy and gloomy. And just like citrus helps me brighten my dull winter days, a good bowl of chili can cure the ills of a sky full of fog.
I could probably be a vegetarian if it weren’t for bacon. At least at home. I love to cook all kinds of things for events, but cooking for two is a different story. And often times, veggies lend themselves better to leftovers than proteins. This chili is a great compromise for us; lighter, yet rich in flavor. My husband, who would probably rather see more than less animal flesh in his diet, didn’t even know that it was meatless. So there you go.
In other news, I’ll be cooking for my first event of the year tonight as a part of R.Stuart’s Winter Supper series. I’m absolutely over the moon to be a part of such a special collaboration and can’t wait to tell you all about it! Happy Wednesday!
- olive oil
- 1 yellow onion
- 1 red pepper, diced
- 2 carrots, peeled & diced
- 1 sweet potato, peeled & diced
- 1 can kidney beans (dry beans work too, just take appropriate measures)
- 1 can black beans
- 1 can stewed tomatoes
- 1 pkg frozen Organic corn
- 2 chilies
- 1/2 cup millet (or quinoa, or another grain of your choosing)
- 2 tsp cumin
- 2 tsp chilli powder (depending on how spicy you like it)
- 1/4 cup veggie stock
- Chop onion, carrot, sweet potato, chilies and red pepper.
- Add to stockpot with olive oil (about 1 Tbsp) and cook on medium until onion is slightly translucent.
- Add cumin and chili powder to coat.
- Add corn, beans, millet, tomatoes and stock.
- Bring to a boil and reduce to simmer. Cook for 30 minutes until slightly thickened and millet is soft.
- Season and top to serve.