I recently read “Eat for Health” and I highly recommend it if you are interested in eating healthier and feeling better. I decided to try it for one week and I am seriously loving it! I still love meat and don’t plan to cut it out completely, but when you realize how amazing vegetables can taste, why eat meat? Ok, because meat tastes awesome too 🙂 Anyway – this was my first vegeterian meal and it was SO GOOD I ate leftovers for days. I adapted this from an Emeril Lagasse recipe on Foodnetwork. It has a bit of a kick to it, so if you prefer less heat, leave out the jalapeno or don’t add the cayenne. It quite literally serves an army, but the leftovers will keep for 5 days or you can freeze it.
- 2 tsp canola oil
- 1 large, yellow onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, chopped
- 2 serrano peppers, seeds removed, and chopped
- 1 jalapeno pepper, seeds removed, and chopped
- 2 medium zucchini, sliced thick and quartered
- 6 carrots, diced
- 1 package baby bella, cremini, or shitake mushrooms, cleaned and sliced
- 2 large cans diced tomatoes (don’t drain)
- 3 cups cooked (a mix) of black and dark or light kidney beans ** See note below
- 3 TBSP chili powder
- 2 TBSP cumin
- 2 tsp hot Hungarian paprika
- 1/4 tsp cayenne pepper
- 1/2 cup chopped fresh cilantro leaves
- Sea salt & fresh ground pepper to taste (start with 1 tsp each)
- In a large, heavy pot (Dutch oven) heat the oil over med-high heat.
- Add the onion, bell peppers, carrots, garlic, serrano and jalapeno peppers, and cook, stirring, until soft, about 3 minutes.
- Add the zucchini and mushrooms, and cook, stirring, until soft, and the vegetables give off their liquid and start to brown around the edges, about 5-6 minutes.
- Add the salt & pepper, chili powder, cumin, paprika, and cayenne, and cook, stirring, until fragrant, about 30 seconds.
- Add the tomatoes and stir well. Bring to a boil, reduce heat to low and cook, partially covered, for 2 hours, stirring occasionally.
- Remove from heat and stir in the cilantro. Adjust the seasoning with s&p, to taste. Serve with a dollop of sour cream.
**I used Goya beans you buy in a bag and soak overnight. You can use canned beans which should be rinsed and drained, but the cooking time might be less than 2 hours.