Week 6, meal 2

With the return of cooler weather and the abundance of veggies left in my fridge, I decided to make Everything But the Kitchen Sink Chili. I made an enormous batch so that I would have something to eat after my hand surgery. (Note- Cooking is very difficult with one hand and even more so when the hand that had surgery is your dominant hand!). I had friends over and it was truly a fantastic meal. I make it different every time, but I'll share the one I did on Monday.

Everything But the Kitchen Sink Chili

1 medium onion
1 small can of corn
1/2 cup of chopped peppers
1 large can of both kidney & black beans
1 regular size can of both Cannellini i beans & chickpeas
2 regular size cans of tomatoes. I did one of chopped, 1 whole
1 small can of tomato paste
1 zucchini
1 squash
1 palmful of both Chili powder & nutritional yeast
1/2 t. cumin
1 t. oregano


Vegan cheese, avocado, tomatoes and tortilla chips to serve with the chili.

Start by finely dicing your onion and sauteing it in about 1 T of olive oil. When the onion is fully cooked and translucent, add the squash and zucchini and cook and cook for 5 min. Add the beans, they all should be drained. Add the tomatoes and spices and simmer for 20-30 min, stirring occasionally. Serve over rice or on it's own, adding toppings as desired.

This makes enough for 10 people to have generous portions and it freezes well. Enjoy!