Winter. The season where our coats come on, our cheeks get cold, and the best way to warm up is with a bowl of chilli.
I mean, winter = comfort food. Simple equation.
Of course, winter means a lot of things, but when it comes to dinners at home, or weekend afternoons… I know that my winter meals often default to something warm, and something comforting.
You may know that I was recently in Cabo on a mini family getaway. The trip was a birthday gift for my mom. A birthday of hers which she’s asked me to keep a secret. Regardless of age, we all managed to celebrate my amazing mom for seven days straight!
And while it may have been great to escape Toronto and Montreal’s winter scenes for a week, coming home to a soar throat and a nasty cold was certainly no fun.
The moment I woke up with that lump in my throat, I knew I was in for it. I made an effort to play the optimist and tell myself that it was from the hotel room’s AC.
I even tried to sweat it out with a couple morning runs on the beach.
But alas, my return home was cold, bitter, and bed-ridden. Like most people’s winters.
The remedy? A bowl of chilli. Correction; a steaming hot, mucho caliente bowl of hearty vegetarian chilli.
I’m still drooling over it today!
This. Chilli. Though!
Like, really red.
Spicy (if you want it to be).
Just plain irresistible.
I think I’ve always loved chilli. It’s one of those foods that just warms the soul. Feeling down? Have a bowl of chilli. Cold from winter? Have a bowl of chilli. Vegetarian? Have a bowl of vegan chilli.
I actually don’t know how I haven’t shared this vegetarian chilli recipe sooner.
The main ingredients you need to start with are good quality diced tomatoes.
I’m using Mutti’s canned diced tomatoes which are great. I love that they’re all natural, and I love that Mutti focuses on natural ingredients.
A couple bowls of these bad boys and my throat was feeling way better. I mean, I’m not saying it’s a magical chilli that can cure your cold or flu, but hey, if the shoe fits. 😉
- 3 tablespoons of olive oil
- 1 yellow onion, diced
- 3 garlic gloves, minced
- 1 chili pepper, diced
- 400g red kidney beans
- 400g black pinto beans
- 1 pack of shiitake mushrooms
- 1 medium zucchini, diced
- 2 teaspoons of ground cumin
- 2 cans of Mutti Diced Tomatoes
- 2 cups of water
- Ground black pepper and coarse sea salt to taste
In a large pot, heat your olive oil on medium. Toss your diced onions in and let simmer until lightly browned. Add your minced garlic and chilli pepper, and stir for three minutes or so.
Next add your cumin and salt and pepper. Stir until all ingredients in the pot are well seasoned. Now fold in your diced zucchini and shiitake mushrooms, and raise heat to medium-high. Cook while stirring frequently, until zucchini is slightly soft.
Fold in your pinto beans, your kidney beans as well as your diced tomatoes. Mix all ingredients evenly with your spoon before adding your two cups of water.