Gleeeee Finale!

I SO EXCITED! Can you guess why? GLEE Finale tonight..Is anyone else obsessed? Man, the writers of Glee are absolutely brilliant. Just about two years old, Glee has officially become the most socially conscious television shows ever to air. The drama, focused on a high school Glee club, somehow still manages to capture audiences of all ages without being labeled as a “guilt pleasure.” If you haven’t watched Glee, I highly recommend heading over to Hulu and watch free (and legal) full episodes and I guarantee if not immediately hooked, you will at the very least, enjoy the talented cast.

Heres one of my favorite Glee moments:

Ok, now for dinner..

This is a vegetarian chili is seriously to die for and I promise you, even those meat-lovers won’t be able to get enough of it. Packed with veggies and THREE kinds of beans, the flavors of the chili is like no other. Chili is typically for those chilly winter days, and its quite hot in Los Angeles today, but when I was contemplating on what to make for dinner tonight, I figured that I might as well make use of the hundreds (not really hundreds, but A LOT) of canned beans and tomatoes I had stocked in my pantry. Chili is a perfect dish to make if your produce have been sitting in the your fridge, about to go bad.

I used three kinds of beans (although only two are shown in the picture). I chose to use canned black beans, pinto beans, and red kidney beans.

I served mine with multi-grain flax crackers. It would also be great with a toasted tortilla or pita chips.

I topped mine with 1/2 ripe avocado. I also added a dollop of plain yogurt to add the “coolness” factor against the spice and heat (devoured my bowl before taking a picture of it with the yogurt).

Three-Bean Vegetarian Chili 

Serves ~4-6

Ingredients:

  • 1 tbsp olive oil
  •  cloves garlic (minced)
  • 2 bell peppers of any color (chopped)
  • 1 sweet onion (chopped)
  • 3 carrots (chopped)
  • 1 1/2 cup corn kernel (fresh or frozen)
  • ~3/4 cup cremini mushrooms (chopped)
  • 1 tbsp cumin
  • 1/4 tsp cayenne pepper
  • 3 tbsp chili powder
  • 2 tsp oregano
  • 1 tsp salt (or to taste)
  • 3 cans of beans; chose from the following (black beans, white kidney beans, red kidney beans, pinto beans)
  • 1 can diced tomatoes
  • 1 tbsp unsweetened cocoa powder (the “it” factor, read below for reason why)
  • 2 tbsp chia seeds
  • 1 avocado to top (peel and sliced)
  • Dollop of plain yogurt to top (if added, then no longer vegan)

Directions:

  • In a large pot over medium heat, add the olive oil. Add onions, garlic, peppers, carrot, mushrooms and sauté for ~5 minutes.
  • Add the rest of the ingredients EXCEPT avocado and plain yogurt, cover and cook for ~35 minutes, stirring occasionally.
  • Remove from heat. Top with avocado slices and plain a dollop of plain yogurt.
***Cocoa powder can bring an extra dimension to your pot of chili. Its rich, roasted flavor appeal pairs perfectly with the flavor of the chili. Cocoa powder, packed with natural antioxidants extremely nutritious for your body, this powder will be your “it” ingredient to yield a amazing bowl of vegetarian chili. 

3 responses to “Gleeeee Finale!

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