Tangy Tomato Veggie Chili
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
My mom remembered this veggie chili from a previous gathering and requested it for our Thanksgiving lunch.
So, I put a menu together around this chili: veggie chili, split pea soup, spaghetti squash, fresh chopped salad with homemade tahini dressing, fresh cranberries, whole grain crusty bread with walnut and raisin and pumpkin coconut pie with coconut flour crust.
I started the bread the night before and the rest came together in about an hour and a half because I wanted to go for a hike this morning.
I’ll post the bread, salad and tahini dressing recipes separately.
For the chili, I put the ingredients into a big pot beginning with the onion and carrot, and let it bubble for around 10 minutes. It sat for a bit before the lunch, allowing the flavors to blend.
The lemon, vinegar and hot sauce are the keys to making this a tangy chili.
I see lots of other veggies working in this soup–other types of beans, corn, celery, broccoli, cauliflower–whatever you have on hand.
It’s easy to get creative with chili and it is quick to make.
It is delicious on any fall or winter day, even Thanksgiving!
Enjoy!
- 1 yellow onion chopped
- 1 organic carrot diced
- 2 cans organic kidney beans
- 1 can organic diced tomatoes
- 3 cups organic tomato sauce I used 365 Organic Pasta Sauce with no added sugars or fats
- 1 box organic cherry or grape tomatoes
- a few cloves garlic sliced, if desired
- 1/4 cup white vinegar or more, if desired
- 1/2 lemon (juiced) or more, if desired
- salt to taste
- pepper to taste
- 1/2 tsp paprika or more to taste
- 1 tsp chili powder or more to taste
- 1 tsp hot sauce
- Place a little olive oil in a pot and sautee onions and carrots until tender. Add all other ingredients and cook until bubbling hot. Allow flavors to blend for a bit, if desired. I see lots of other veggies working in this soup--other types of beans, corn, celery, broccoli, cauliflower--whatever you have on hand.
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