As the New Year swiftly approaches so do our intentions of making life style changes for the up and coming year. I know a lot of you out there are promising yourself a year of better health and fitness. Maybe you’re even thinking about going vegetarian like me! Hey, it’s just a thought! So as you plan for your resolutions, try starting with a once a week change then gradually make it an everyday lifestyle. Make this day, Monday!
The Power of Monday: Monday is like the January of the week: the day that we can reset our intentions after the weekend and try again.
As today being Monday: I ‘d like to offer a Meatless Monday recipe for you daring individuals out there who aren’t afraid to try something new!
January may not be considered the warmest month of the year, but it definitely develops into a hot jalapeno as the Cy-Fair Go Texan Subcommittee dishes up two days of spicy chili, barbecue, brisket, and chicken to benefit the Houston Livestock Show and Rodeo. Now although I don’t support meat eating, I grew up in Houston, Texas, one of the bar b-q capitals of the nation and there were always two things I looked forward to come this time of year, the Houston Livestock Show and Rodeo and the Chili Cook Off. For those of us who are unable to attend this flavorful occasion, I hope to feed that hunger with this recipe that uses Portobello mushrooms as a meat substitute! And if you think chili needs meat, you don’t know beans!
- Yellow Onion
- Red Bell Peppers
- Portobello Mushrooms
- Black Beans
- Pinto Beans
- Fire Roasted Canned Tomatoes
- Tomato Paste
- Chili Powder
- Cayenne Pepper
- Salt and Pepper
- Vegetable Stock
Place the oil in a large pot or crock-pot over medium-high heat. Add the garlic and onion and cook for about 4 minutes, or until the onion softens slightly. Season with tomato paste, chili powder, cumin salt and pepper and a bay leaf, then stir to ensure the spices are evenly distributed and cook for about 30 seconds more, or until they become fragrant.
Now if your panty lacks these spices and you don’t have the budget to buy them, simply pick up a chili-seasoning packet from your local grocery store.
Add canned tomato.
Add vegetables of your choice! Zucchini, Yellow Squash, Butternut Squash, Portobello Mushrooms, Red Bell Peppers and make sure to cut them all the same size so that they cook evenly!
Add the stock and bring the mixture to a simmer. Cover, reduce heat to medium-low and simmer for about 10 minutes, or until all the vegetables are tender.
Add the beans and corn. Make sure to rinse them in a strainer to remove all the juices that join them in the can!
Increase heat the high cook for about 4-5 minutes, or until it’s slightly reduced. Remove from heat, stir in the toppings of your choice!
- Lime Juice
- Sour Cream
- Plain Yogurt
- Tortilla Chips