For about a week or so, the weather has been really cold and I have been craving chili. After many attempts to get my husband wanting chili (which would be made with meat) I was unsucessful at having a reason to make it. So this evening, I said to heck with it, I will make a chili with whatever veggies I had in my fridge. The experiment began...
Two large Portobello Caps
1 Zuchinni
1 Summer Squash
2 large leaves of Dinosaur Kale
1/2 of a Vidalia Onion
1 can tomato sauce
1 can of petite diced tomatoes
1 sprig (for lack of knowing what the correct word) Green Onion for garnish
(1) packet of seasoning or 1/4 cup of the following mix:
* 4 teaspoons chili powder
I browned my veggies in a bit of olive oil. Deglazed the pan with a bit of water. Then added the two cans of tomatoes and sauce with the seasoning. I simmered it on low to medium heat for 30 minutes.
I served it in a bowl with flax tortilla chips and some cheese. I have tried Daiya, its taking some getting used too....tonight I settled for regular cheese because I was out of Daiya cheese.
I really liked it! I think this is becoming my favorite chili and will become a staple in my menu during the winter months. I am not completely raw, still trying to become 100% Vegetarian first. I am currently about 40% raw in my diet.
