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…

Raw Zucchini Pasta with Pesto

What to do when you are having a successful zucchini season? Make some raw zucchini pasta! I’ve been seeing a lot of these on the internet and they looked pretty so I gave it a try.

Ingredients:

  • one zucchini
  • one cup of basil
  • 1 clove of garlic
  • lime juice 
  • pine nuts 
  • olive oil
  • cherry tomatoes or tomatoes

Method:

  1. If you have a mandolin, make some long thin ribbons of zucchini. If you don’t, it’s the perfect time to put your knife skills to test! Make just enough for what you’ll eat, don’t waste! 🙂
  2. It’s pesto time. In a blender, blend basil, a teaspoon of lime juice and pine nuts. Gradually add olive oil until desired thickness is obtained. You could also use water instead of oil, or just to make it less thick.
  3. Mix the pesto (just enough, not the whole thing!) with the pretty zucchini pasta. 
  4. Quarter the cherry tomatoes or slice the tomatoes.
  5. In a plate, serve a good portion of pasta, some tomatoes on top and a little basil leaf for full-on impressive effect!