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Meatless Monday: Vegetarian Chili
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Celebrities and whole neighborhoods are signing on for the Meatless Monday movement with the goal of reducing meat consumption by 15%. According to the Meatless Monday non-profit initiative, going meatless once a week can be good for the environment by reducing your carbon footprint, reducing water usage, and limiting our dependence on fossil fuels. Besides the possible environmental impact giving up meat one day a week can be a good idea for your health and your food budget.
Of course, going vegetarian one day a week doesn’t mean carrot sticks and soy patties. You can create flavorful meals that will become family favorites while helping the environment and your own body.
This chili is a great tasting alternative to your traditional chili and making it in the slow cooker makes it great for the busy beginning of the week. Serve it with cornbread and you’ve got a hearty meal and hopefully some leftovers for lunch on Tuesday!
Vegetarian Chili
1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
2 Tablespoons dried oregano
1-2 teaspoons ground cumin, depending on how spicy you like it
1 teaspoon ground coriander
1-2 teaspoons hot sauce, optional
1/3 cup couscous
In a slow cooker, combine all the ingredients except the couscous. Cover and cook on low for 6-8 hours or on high for 3-4 hours
Five to 10 minutes before serving add the couscous, cover and cook, until the couscous is tender. Season, to taste, with salt and pepper.
If you like top chili with shredded cheese, chopped cilantro, or sour cream.
Makes 4-6 servings.
Happy cooking!
For more information: For comments, questions, or suggestions contact Ashley at ashley@indigojourneys.com.
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