Happy World Vegetarian Day to all my fellow vegetarians out there! I am a proud, happy, and healthy vegetarian and I truly hope that my recipes on this blog show that vegetarianism doesn't have to be complicated, difficult, or boring. Nothing makes me happier than hearing people get excited about food that is good for them, the earth, and the creatures we share it with and so hopefully my blog can be a great resource for those of you who are already vegetarians/vegans and maybe even inspire someone to have a meatless meal even for just one night! To help you celebrate with some good food today, I give you this recipe for a variation of vegetarian chili:
This hearty and spicy vegetarian chili is so quick and easy to whip up - it's definitely one of those suppers you can throw together when you don't have a lot of time or ingredients! It's so filling I swear you won't miss the meat! This also makes great leftovers so double the batch if you want extra for your freezer.
2 cups cooked red lentils, rinsed and drained
1 cup cooked red kidney beans, rinsed and drained
1/2 cup chopped carrots
2 cups chopped broccoli florets and stalks
2 and 1/2 cups hot salsa - You can use medium or mild salsa if you don't want it to be as spicy
2 Tbsp. vegetable broth or soy sauce
1/2 cup shredded cheddar cheese or 1/4 cup nutritional yeast
In a large pot, combine the lentils, beans, carrots, broccoli, salsa, and Worcestershire sauce. Cook on the stovetop over medium heat, uncovered, for 25-30 minutes, until the vegetables are tender. Remove from heat and stir in the cheese or nutritional yeast. Serve with fresh crusty bread for dipping.
*Recipe by Brooke McMillan