Kristen's Recipes


Title:   Vegetarian Chili
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Eat Clean Diet
2 T cumin seeds- toasted*
2 T extra virgin olive oil
1 medium yellow onion- peeled and chopped
1 large red bell pepper- chopped
1 large carrot- peeled and grated
1 head roasted garlic
3 T chili powder
1/4 t red pepper flakes
Sea salt and fresh ground black pepper
1 c canned white kidney beans- rinsed and drained
1 c canned great Northern beans- rinsed and drained
1 c canned black beans- rinsed and drained
1 c canned corn kernels- rinsed and drained
2 1/2 c water or low-sodium vegetable stock
2 t crumbled dried oregano
2 t crumbled dried basil
4 squares dark organic chocolate (75% or more cocao)
28 oz. canned tomatoes
Juice of one fresh lime
Juice of one fresh lemon
Directions:   In a Dutch oven, warm olive oil over medium heat. Add onion, pepper and grated carrot and saute until onion becomes soft and translucent. Stir in chili powder, toasted cumin seeds, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.

Add all remaining ingredients. Blend well. Cover and let simmer for 20 minutes. Remove from heat and serve immediately. This recipe can be served over brown rice for a hearty variation.

*To toast cumin seeds: place seeds in a skillet and warm over medium heat until you begin to smell the spices. Shake the pan vigorously so the seeds don't stick and burn. Remove from heat and set aside.
Makes:   6 servings