Okay, yesterday, we roasted vegetables and made an awesome veggie broth from those vegetables.  (As Anne Burrel says, “Brown food tastes good!”)  I promised you that I would post a vegetarian chili recipe to give those vegetables one more life, and here I am to deliver on that promise!

So, at this point, you should have your roasted vegetables from the vegetable broth discussed in yesterday’s post. You will use those roasted and brothed (that is NOT a word – for any of my English students who may be reading this) vegetables for the base of your simple vegetarian chili.  While I do not pretend to be a vegan guru by any stretch of the imagination (I am a meat lover – if there is no meat, it is not a meal) I am keenly aware of the need to not waste food, especially when you are paying premium dollar, as my family does, to eat organic.  Bear in mind that I write this recipe based on a six-quart slow cooker.

Ingredients

Roasted vegetables

1 cup vegetable stock

1-2 cups water

½ cup frozen corn

½ cup frozen peas

½ cup frozen pearl onions

2 tbsps tomatoe paste

1 can of diced tomatoes

1 cup of quinoa

2 tbsps all purpose seasoning

1 tbsp curry powder

3 tbsps chili powder

salt, black pepper and cayenne pepper to taste

Okay, with that said, I returned those vegetables that served as my base for vegetable broth, back into the slow cooker.  To that I add the vegetable stock, water, corn, peas, pearl onions, tomato paste, diced tomatoes, quinoa, my all purpose seasoning, curry powder, and chili powder.  Honestly, throw in any vegetables you like.  Leave on the slow cooker for six to eight hours.  Taste for seasoning, adding salt, pepper, cayenne pepper to taste.

This is a hearty chili that you can enjoy as you please.  We had a great deal, so we froze most of it, to take out throughout the Daniel Fast.  I hope you enjoy it as well.

Just so you know, I am looking for a good falafel recipe.  I will let you know when I find one!