in the kitchen with nell. besides being one of my favorite people on the planet, N is an amazing cook, nutritionist, pilates and yoga instructor. obviously, she knows a thing or two about living a healthy lifestyle. so, when she told me i had to try this chili, i listened. i actually made this for a client but decided to make a double-batch so i could have some.
i guess it's pretty obvious from the name of the recipe that this is loaded with veggies. it has great chili flavor from the cumin and chili powder. the cilantro and lime give it a nice fresh flavor. i also tried it with some chopped avocado and it added a nice touch. some shredded mexican cheese on top would be tasty as well.
she recommends serving it with spoon bread which i didn't do but it sounds so good, i think i'll try it next time. i wonder if spoon bread is good leftover or if it needs to actually be eaten immediately as the recipe says? N, can you let me know in the comments? thanks, and thanks for this great recipe!!
Vegetable Chili (adapted from 'in the kitchen with nell' recipe)
2 tbs olive oil
2 onions, roughly chopped
3 garlic cloves, finely chopped
2 red peppers, cored, seeded and cut into squares
2 zucchini, cut into cubes
1 tbsp chili powder
1 tbsp ground cumin
28 oz diced tomatoes
salt and pepper to taste
15oz kidney beans, drained
15 oz chickpeas, drained
1/2 cup chopped parsley
1/2 cup chopped coriander
2 Tbsp lime juice
Heat the oil in a deep casserole over moderate heat and add onion, garlic, and red pepper. Saute for about 5 minutes. Add the zucchini and continue to saute for 3 more minutes. Stir in chili powder and cumin and stir for a minute. Add the tomatoes, roughly chopped, with their juice. Season with salt and pepper and stir in chickpeas and kidney beans.
Cover and simmer for 15 minutes, until vegetable are tender. Lastly stir in parsley, coriander and lemon juice to give the dish a fresh taste.