Sundays Are For Cooking: Farmers Market Chili
Farm vegetables, Sumatran coffee, and Bad Books playing on the kitchen iPad. Not much else goes into my idea of a perfect Sunday. After a week of eating out and throwing our diets out the window in favor of poutine and brand new countertops, Ben and I ventured to the Brighton Farmer’s Market for the first time to round up all the ingredients for my famous vegetarian chili.
I like to make a big pot of it so I don’t have to worry about lunch for the week and I know I’ll be eating well. Just one serving has tons of the good stuff - iron, vitamin C, and fiber. Plus, all the vegetables are locally grown and organic. Lucky for you, I’d love to share my recipe! I call it Farmers Market Chili. Here we go:
Makes about 8 servings
Ingredients
- ½ sweet onion, diced
- 2 stalks celery, diced
- 2 bell peppers, diced
- 3 cloves garlic, minced
- 1 can (15 oz.) each black beans, kidney beans, and garbanzo beans, drained and rinsed
- 4-5 tomatoes, crushed
- Paprika, coriander, cayenne pepper, chili powder, oregano, cumin, salt & pepper – all to taste (I never measure out spices, I let my tastebuds decide.)
- 1 ½ Tbsp. olive oil
- 1 cup water
Directions
- Heat the olive oil in a large pot over medium heat. Stir in the onion and season with cumin, oregano, and salt. Cook, stirring occasionally until onion is tender.
- Mix in celery, bell peppers, and garlic. Reduce heat to low, cover, and simmer vegetables 5 minutes.
- Add tomatoes and beans to the pot and season with paprika, coriander, cayenne pepper, and chili powder to taste.
- Pour in the cup of water and bring to a boil, then reduce heat to low and simmer 1.5 hours. Store in refrigerator or freeze for later use.
That’s it! A super healthy recipe for even the beginner chef that’s quick to prepare and tastes amazing. Oh, and it’s incredibly flexible. You can make it with veggie crumbles, carrots, and even a bit of lemon juice. Just experiment and find your own favorite combinations. D-E-L-I-C-I-O-U-S. Happy cooking!