Vegetarian/Vegan Chili

Sometimes a girl just needs a nice hot bowl of soup. I was craving such a thing last night, and yet despite my greatest efforts, soup did not magically appear. Instead, I took stock of what I had on hand in the kitchen and threw together this vegetarian chili (vegan, if you use peanut oil instead of butter). This is a spicy, filling soup packed with veggies. A one-cup serving is 250 calories and loaded with vitamins A and C. I think this would be perfect to ease the pain of cold and flu season: The jalapeno really clears the sinuses!

In the photo, I topped the chili with shredded pepper jack cheese and some whole wheat flat bread to round out my meal. These additions are not included in the calorie count listed above.

Vegetarian/Vegan Chili

Ingredients:

4 tbs butter or peanut oil

2 medium carrots, chopped

2 stalks celery, chopped

1/2 c onion, chopped

1 medium red bell pepper, chopped

1/2 tsp each salt and fresh ground pepper

1 jalapeno, diced

2 cloved garlic, minced

1 tbs cumin

1 tbs chili powder

1 tbs fresh minced oregano

1 tbs fresh minced thyme

1 tbs minced fresh basil

1/2 tbs fresh minced sage

1 15oz can diced tomatoes, undrained

1 15oz can kidney beans, drained

1/2 c dark beer

1 tbs red wine vinegar

1 bay leaf

Directions:

In medium pan over med-high heat, melt butter (or heat oil). Saute carrots, celery, onion, and bell pepper until onion is translucent (about 5 minutes). Add salt, pepper, jalapeno, and garlic and saute another 2 minutes. Stir in spices and herbs; add tomatoes, kidney beans, beer, vinegar, and bay leaf and mix until combined. Lower heat to med-low and simmer covered about 20 minutes, stirring occasionally. Serves 4.

Notes:

• If using dried herbs, cut the amount to one-third to one-half.
• Decrease or skip the jalapeno depending on your heat tolerance. One jalapeno (seeds included) makes a decently spicy chili.
• If you don't have beer on hand (teetotaler!), don't drain the beans; the liquid they are packed in will make up the difference.