Spicy Vegan Chili

Here is a winter favourite. Serve with hot thick slices of whole bread. Perfect for those nights in. The recipe has a lot of room for modification, add in whatever vegetable or legumes you have on hand.  Recipe adapted from A Cozy Kitchen.

Portions: 6

Ingredients:

  • 3 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 small zucchini, diced
  • 1 jalapeno pepper, diced
  • 3 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 cup of vegetable stock
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1 tablespoon paprika
  • 1/2 teaspoon of cayenne
  • 1 15-ounce can cannellini beans, rinsed
  • 1 15-ounce can kidney beans, rinsed
  • 1 small can of corn

Method:

  1. In a large pot, heat olive oil on medium heat. Add the onions and cook until soft. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
  2. Add the garlic and cook for 1 minute.
  3. Add tomatoes and vegetable stock.  Add  spices: oregano, paprika, cumin and cayenne.  Let simmer for 20 minutes.
  4. Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Prepping ingredients for the chili...

Prepping ingredients for the chili…

Lentil/legumes soup with kale and swiss chard

Two weeks ago when I went to ontario I bought some really cute lentils and beans (yes cute!!) and I finally used them today. Additionally,we harvested so much kale and swiss chard at the garden. Organic, uni campus-grown veggies — can’t get more local than that.

Portions : 4

Ingredients

  • your favorite oil (i used grapeseed)
  • 1 finely chopped onion
  • 1 cup of mixed lentils/beans (i bought a 13 organic varieties mix) (soaked overnight, rinsed and drained)
  • 4 cup of organic veggie broth (1 pack — 2.50$)
  • 1 cup of water
  • 1 big tablespoon of tomato paste
  • 1 teaspoon of dried thym
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • 3 stalks of swiss chard (or more…to taste)
  • a few branches of kale (i still have so much at home, please share recipes!)

Method:

  1. Sweat off the onions in oil for 3-5 minutes until fragrant and brown and delicious looking.
  2. Add tomato paste and stir until well combined.
  3. Add lentil/bean mix and the veggies broth and water.
  4. Bring to boil and let simmer for 20 minutes.
  5. Add swiss chard’s stalk and cook for 5 minutes until partially cooked.
  6. Add kale leaves and swiss chard leaves for 15-20 minutes.
  7. Season with salt and pepper.
  8. Done! You now have a delicious, healthy, vegan, gluten free, filling , in other words…perfect.

Lentil, swiss chard and kale soup