Happy birthday to my friend Katie in Montreal who sent me her recipe for this delicious veggie chili that I made last night! I’ve really been craving chili recently but I had never made it before. I’ve come across many recipes but they all generally sound too heavy. Then, as I was talking to Katie a few days ago about Sprout & Pea, she told me she makes a pretty mean chili these days.
Katie and I met when we both were studying in Australia and bonded over our common love for one of my favorite places in the whole world, Lentil As Anything. Lentil is a not for profit community restaurant where you pay what you wish. Many nights, Katie and I found ourselves curled up in their small artistic space in St. Kilda with a bottle of Aussie vino, eating truly the best vegetarian food I have ever come across. Their pumpkin curry was my favorite dish and inspired us to cook a lot of curry dinners while we lived on that beautiful continent. If you ever find yourself in Melbourne, Australia – Lentil As Anything is a must visit. When Katie shared her recipe for this chili, the ingredients sounded perfect- flavorful but light- and I knew it would be as delicious as her curries always were, and delicious it was! Here’s Katie’s chili creation…
1/2 cup orange peppers sliced
1/2 cup onion diced
1/2 cup carrots chopped
1 14.5 oz can diced tomatoes
1 15 oz can kidney beans
2 tsp chili powder
2 tsp paprika
1 tsp cinnamon
3 or 4 bay leaves
salt and pepper to taste
2 tbsp extra virgin olive oilIn a medium pot, saute the peppers, onions and carrots for about 5 minutes on medium-high heat. Add chili powder, paprika, cinnamon and bay leaves and saute for another 10-12 minutes. Add tomatoes, bring to boil and cook for another 10 minutes. Add kidney beans and simmer over low-medium heat for about 10-12 minutes or until it starts to thicken. Let cool a little and serve. Great with a little guacamole , some shredded cheddar cheese and Greek yogurt with chopped scallions. Also a great snack to dip some Ezekiel tortilla chips in.
This is too cool! Thanks so much!! Hope you all enjoy it
it was so delicious! thanks for the recipe!
Yummers. I will definitely give it a try….
This sounds so delightful! And much lighter than regular chili. Will Have to try this one, too. Thanks for sharing!
It’s great to find such a good vegetarian restaurant, isn’t it? We have one called City o City here in Denver, and it’s my favorite! Delicious looking chili, and a gorgeous photo!
I made vegetarian chili just last week…but I think it’s missing something. I’m going to add some chopped carrots to what I have left (I still have plenty of leftovers!). Otherwise, my recipe was nearly identical to this!
yum! I’m going to make this for dinner, and pour over some organic baked potatoes