Winter Wonder part 2 today is by Dana of Bloom and Inspire. Dana is a sweetheart. The momma of one just recently relaunched her blog to focus more on creativity and inspiration. I’m excited for her new venture! She’s got some good stuff already. Click over to check out color fun with coral, color-dipped bowls, a braided bead necklace, an Instagram display and a crafty Pinterest round-up. Welcome Dana!
Greetings my fellow This Heart of Mine readers. I was so thrilled that Amy is hosting another seasonally-inspired series during the dreary winter months and have already found so much inspiration this past week. I hope you have too.
My name is Dana and I write over at Bloom and Inspire. Even though I’ve been a midwestern gal all my life, I am not the biggest fan of winter and can never get used to the cold. What I don’t mind, however, is comfort food.
I’m a vegetarian and my husband always has been and always will be a carnivore. I do, however, try to make meatless meals that are still hearty and filling enough that both of us can enjoy. One of my favorite winter meals is my homemade Hearty Vegetarian Chili.
Recipe from Dana at Bloom and Inspire http://www.bloomandinspire.com/
Ingredients
- • 1 can chopped tomatoes
- • 2 large carrots, peeled & finely diced
- • 3 sticks celery, finely diced
- • 1 red bell pepper, diced
- • 1/4 red onion, roughly diced
- • 1 jalapeno, seeded and finely diced
- • 1 tsp minced garlic
- • 1 package of white button mushrooms
- • 1 bunch fresh cilantro, finely chopped
- • 1 can chickpeas, drained
- • 1 can light red kidney beans, drained
- • 1 8-ounce can of tomato sauce
- • 2 tablespoons soy sauce
- • 2 tablespoons balsamic vinegar
- • Olive oil
- • 2 teaspoons crushed red chili pepper flakes
- • 1 teaspoons cumin powder
- • 1 teaspoon chili powder
- • 1 teaspoon cayenne pepper powder
- • 1 teaspoon ground cinnamon
Instructions
- Coat the bottom of a cooking pan with olive oil and heat over medium flame.
- Fry the carrots, celery, red pepper and onions over medium heat until soft about 5 min.
- Add the garlic and chili and fry for an additional 2 min.
- Add the drained chickpeas and kidney beans. Fry for 1 min.
- Add all the spices to the pan and let simmer for 2 min. Mix well to ensure they absorb the juices of the veggies and beans so they don't burn.
- Add the balsamic vinegar, soy sauce and tomato puree. Mix well and fry for 1 min.
- Stir in the can of chopped tomatoes (and all their juice).
- Sprinkle in the chopped cilantro and leave the mixture to cook for 15 min, stirring occasionally.
- Add the chopped mushrooms and cook mixture for 3-5 more min, until the mushrooms have softened
The smell of this protein-packed vegetarian dish will have you salivating in no time. I like to serve my chili in a small corn tortilla shell as part of a veggie taco mixed with jasmine rice, shredded lettuce, a sprinkling of low-fat Mexican cheese and a dollop of sour cream or guacamole. You could also go the “naked” route and just build a bowl with these sans shell. Even my carnivorous husband can’t get enough of this dish.
And if you really cannot give up your meat, go ahead and throw some ground beef in there. I’ll allow it.
I hope you and your loved ones are staying warm this winter. Thanks for having me, Amy. I hope to see some of you over at Bloom and Inspire soon!
Chili is always good during the winter. Thanks Dana!
Check out other fabulous stuff by Dana here.
Take care.
Find more Winter Wonder here.
