I headed out the door really early this morning. Early. It was 4am. And it was cold. Really really cold. Well, cold for Florida. I wasn’t scraping ice off my car but I was bundled up in a scarf and mittens. I know you guys up north are feeling no pity for me as many of you are buried in snow. My fellow Floridians can empathize.
Anyway, what is better for the cold weather (no matter what your definition of cold is) than a nice big bowl of piping hot chili? I have the easiest recipe for a chili that is full of vegetables.
And like most Veggie recipes, the veggies can really be interchangeable. You can add mushrooms or zucchini. You can substitute white beans for the kidney beans. You could use black beans and jalapenos to make it a little Mexican.
The key here is to use the liquid from the can of beans, tomatoes and corn instead of adding extra water or broth. I also add no additional salt as the salty liquids are more than enough. I bought reduced-sodium kidney beans and tomatoes with no salt added simply to control what amount of salt I could.
In making the chili, I also used kitchen shears to cut the tomatoes as opposed to making a mess trying to chop them up. I am messy enough in the kitchen without squirting tomato juice everywhere.
Now the inspiration for this chili was from a restaurant called Freshii. They have an awesome Vegan chili and added broccoli and sliced avocado as a garnish.
We did the same just to add even more healthyness to an already healthy bowl of delicious veggies. We also added rice to the bottom of our bowl as well just like the Freshii version. As a final garnish I threw a dollop of plain Greek yogurt on top (instead of full-fat sour cream) but leaving this off will make the entire dish Vegan.