simplydish

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Veggie Chili…

on September 10, 2012

So this pot of yumminess was devoured so fast I did not manage to get a photo of the end result.  Oops.

We found some beautiful, local, organic veggies nearby and added them to the peppers and tomatoes from the garden.

How lucky are we?!

Chop everything (1 onion, 1 leek, 2 carrots, 2 pcs of celery, any root vegetable that you fancy (we used yam, sweet potato, purple potato and golden beets), 1 green pepper, 1 yellow zucchini, 1 green zucchini…1 spicy pepper of your choice, if you choose) and throw it all into one big soup pot.

And, have you ever used purple potatoes?  If the answer is ‘no’, there is no time like the present!  🙂

Drizzle a little bit of good olive oil over the top and let them sizzle on medium heat for about 15 minutes.

While all of these beauties are getting to know each other, add in a few of your favorite chili spices.

We used… 1 teaspoon of each:  oregano, paprika, smoked paprika, cumin, tumeric & a pinch of salt and pepper.

Add in 6 – 8 chopped tomatoes.

At this point, if you would like to add in a cup of red lentils or chick peas for a little added protein…this would be the time to do so.

You could also crumble or cube some tofu and use that!  🙂

If you do use lentils add a little extra water, cover and simmer for about 30 minutes.

When the lentils and veggies are perfectly cooked (in your opinion), turn off the heat and add in a really big handful of chopped cilantro…stems included.

Serve yourself a big scoop and sprinkle a little bit of Salish Sea Salts fabulous chili garlic sea salt over the top and enjoy!

Happy, healthy eating y’all!

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2 responses to “Veggie Chili…

  1. Lisa Bosdet says:

    stunning photos! vibrant colours!
    where do you get the salish sea salt?

    • Simply Dish says:

      Thanks Lise!
      If you check out their website (www.salishseasalts.ca) it should have a list of vendors that carry it close to you.
      We picked ours up at a farmer’s market near our kitchen. 🙂

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