Vegetable Chili
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Happy February, everyone. Check out my fiber-forward rendition of my grandma’s famous chili. I hope it keeps you warm and fills you up. I value this recipe for its simple cooking procedure of mixing everything together, and for its ability to provide me with a number of meals throughout the week. It is also a unique experience each time, as my grandma admits that she rarely measures anything and rather eyeballs all of the ingredients being thrown in. I think this opens the door to combining other ingredients with the hodgepodge mixture. It was this line of thought that led me to add cauliflower into the mix to increase the fiber content. Some other ideas for ingredients to add to mix it up could include peppers, eggplant, or zucchini. However, don’t let your imagination limit you; the options are endless. I hope you enjoy experimenting with this wonderful 4-star recipe!
Ingredients:
1 lb of ground beef, or preferred meat substitute
1 can of black beans
1 can of kidney beans
1 can of ranchero chili beans
1 can of diced tomatoes
4 oz of tomato paste
1 lb of lentils
1 medium cauliflower
EVVO
Chili powder
Black pepper
Salt
Garlic powder
Onion powder
Instructions:
Bring 6 cups of water to a boil. Pour 1 lb bag of lentils into the boiling water. Stir for one minute while boiling, then while continuing to stir, reduce to a simmer. Continue simmering for 10-15 minutes, stirring occasionally, until the lentils are soft. Drain excess water.
Dice the cauliflower into tiny, equal-sized bits. Place in an ovenproof pan, top with a dusting of each seasoning, and cook for 20 minutes at 400 degrees F. Continue cooking in five-minute intervals if needed, until fully cooked.
Heat about 2 tbsp of EVVO in a large pan, before adding the 1 lb. of ground beef. Combine with a healthy coating of seasonings and cook until fully browned
While the lentils, meat, and cauliflower cook, combine all the beans and the cans of diced tomatoes. Sprinkle in a few shakes of each seasoning one last time here. As the lentils, cauliflower, and ground beef finish cooking, add them to the pot and bring it all to a boil, stirring for 1 minute. Then reduce to a simmer and cook for 10-15 minutes.
Serve with a fresh bowl of white rice and top with shredded cheddar cheese. Enjoy!
Special Instructions:
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Philly Cheese Steak… Coming Soon
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Can confirm, it was delish
You did more than add cauliflower. I can attest that Grandma’s version lacks black beans and lentils, both are great sources of fiber, too!