Vegetarian Chili


The cook was a good cook, as cooks go; and as good
cooks go, she went.  Reginaold (1904)

Vegetarian Chili
Vegetarian Chili, Salsa and Chips

     There I was cooking dinner, as always, and my son was sitting at the well-worn table, reading. He suddenly slammed down his book and looked up at me as if I’d done something wrong.

     “Mom, do you really like to cook?” he asked partly in disgust and partly in disbelief.

     What an interesting question, I thought. Cooking is something I do every day of every week of every year, but do I like it?

     Pondering the question I realized that cooking fills a creative urge that resides within me. It’s like a hunger pain that doesn’t go away until it’s fed. The other reason I cook is because I know that eating the right foods is good for our bodies. When we cook at home, we are eating whole foods that are full of nutrition, vitamins, minerals, fibre etc. When we cook at home we don’t eat take-out or pre-packaged foods, which are nutrient-poor, over-refined, high in sugar, salt and fat.  I feed the family so that their bodies can function optimally, the way they were originally designed to do. Cooking is a daily function, for me, similar to picking the kids up after soccer practice, I just do it.

      Do I like to cook? Well, sometimes but sometimes not. Truthfully, I wish a robot could be invented who would cook for us, plus do the shopping, plus clean the house, take the dog for a walk, do the laundry, drive the kids etc.etc.
Do you like to cook?

Green Chili Peppers
Hot Chili Peppers

Vegetable Chili 

Serves 6

2 tablespoons oil
1 eggplant, peeled and chopped into 1 inch cubes
1 cup mushrooms, sliced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 zucchini, chopped
¼ teaspoon cayenne pepper
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon cumin
1 28 fl.oz.. can tomatoes with juice
1 can black beans, rinsed
1 cup fresh or frozen corn
Pinch of fennel (optional)
Salt and pepper, to taste

Heat oil on stove and sauté eggplant until soft in a medium sized saucepan. Add a little water if pan gets too dry. Add mushrooms and onions and cook until soft about 5 minutes. Add carrots, celery and zucchini and cook for 5 minutes. Add spices and stir 1 minute. Add tomatoes, black beans and corn. Bring to a boil and simmer for about 1 hour. Add more water if too thick. Serve with rice.

Like it? Share with your friends!



Your email address will not be published. Required fields are marked *