Veggie Chili

Hello everyone…wow, it’s been awhile! This whole adulting thing is very time consuming, with a full time job, graduate school, and trying to find time to actually have a social life things have gotten pretty busy for me these past few months. But one of my new year’s resolutions is to do more of the things that I love (which includes blogging!), so lets hope these long hiatuses from the blogging world are officially over 🙂

While on my long hiatus I did try out some new recipes! One of my favorites was my recipe creation for “Veggie Chili,” especially with this whole cold weather thing that’s been going on (is it summer yet?). I entered my chili into a Chili Cookoff fundraiser for our Relay for Life team. I didn’t win, but it was number one in my book and I did help raise money for a good cause!

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Honestly, I just sort of put a pot on the stove and started throwing random stuff into it, hoping that it eventually would turn into chili! I have to say, though, sometimes those are how the best recipes come to be and I think mine turned out pretty delicious if I do say so myself!

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Ingredients: (for about 10-15 servings)

-2 tbsp olive oil
-2 medium sized onions
-4 medium sized bell peppers
-2 cups butternut squash
-1 medium sized sweet potato
-2 jalapeños
-1 medium sized portabella mushroom
-3 8 oz cans of diced tomatoes w/ green chiles
-1 8 oz can black beans
-1 tsp turmeric (this was my secret ingredient for the Chili Cookoff!)
-2 tbsp chili powder
-2 tsp cumin
-4 cups water
-1 cup farro

Directions:

  1. Chop and dice vegetables to desired sizes.
  2. In a large skillet sauté onions for about 5 minutes in olive oil on medium heat.
  3. Add peppers, squash, sweet potato, jalapeños, and mushroom.
  4. Cover on medium heat until squash and sweet potatoes are soft, about 5-10 minutes.
  5. Add tomatoes, black beans, spices, water and farro.
  6. Turn up to high heat until it simmers.
  7. Turn to low heat, cover for 20 minutes.
  8. Enjoy!

Nutrition Information (serving size: about 1 cup):  237 calories, 3 g fat, 46 g carbs, 8.4 g protein, 126 mg sodium, 11 g fiber. [Dietitian approved :)]

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Original Picky Girl Recipe.

2 thoughts on “Veggie Chili”

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