A Veggie Chili Feast (in 30 Minutes or Less)
Happy May Monday! I figured I just have to jump right back into this blog thing…
Happy Israel Independence Day! And nothing I like more than having a topic of “freedom” handed on a platter for me to blog about! 
It’s been a long while. For those of you who follow me….May will hopefully be the month that I get to shed the chains wrapped around my neck and be finally free after 2.5 years to frolick in the sun as a free woman! There is sunshine in my future…I can taste it, finally.
It has changed me entirely, this knowledge of freedom ahead. My days are brighter, I am no longer feeling as if there is no hope for the future, I am actually making plans. The torturous limbo of divorce with no GET is almost over. I knew I was having a rough time, but I thought I was doing extremely well despite it…living life.
But literally, until I had confirmation that the GET was imminent, I didn’t realize how heavy a weight I was carrying in my soul. When I went running the other day, as the clouds moved slowly away with the rising of the sun, I personally felt her embrace. It’s bright hot rays shined down and filled me with a warmth from the outside in.
It’s finally Spring.
A Veggie Chili Feast
Thursday night dinner with the Leibermans have become a sacred routine for me & Tunie B. This last Thursday night I almost canceled because I just had one of those extremely crazy days and didn’t think I was going to make it home on time to cook anything. With my new promise to myself that I was not going to stock up after Pesach and be more mindful of leftovers, I didn’t have a thing in my fridge except for a few essential ingredients.
But knowing how much Tunie B. & I look forward for Thursday nights, I was going to do my best to make it work. So when I got home with 45 minutes to spare, it was time to be inventive. This Veggie chili feast was inspired by the avocados I had and the few cans of beans sitting on my shelf. Not sure if I can make a chili in under 30 minutes I was taking a chance of having to order up pizza if things didn’t go my way.
Canned beans were the key, and I was surprised how tender and delicious the chili really was. Adding my favorite gaucamole a few soft tacos, sour cream and some cheese and we all ate very very well that night.
Best Vegetarian Chili Recipe:
Ingredients:
3 Tbsp. olive oil
1 large onion,diced
1 pint mushrooms, chopped
1 can (15.5 oz) chickpeas, rinsed
1 can (15.5 oz) black beans, rinsed
1 can (15.5 oz) dark red kidney beans, rinsed
1 can tomato sauce (15 oz)
3 tbsp.tomato paste
2. Tsp. garlic powder
1 tsp. cumin
1 tsp.each of oregano, thyme, and basil
2 tsp. sweet paprika
1 tsp. mustard powder
1/4 cup maple syrup or silan
1/4 cup brown sugar
Directions:
In a medium pot over med-high flame , sautee the onions in the olive oil for about 5 minutes.
Add the mushroom to the pot and mix with a wooden spoon. Cover pot and let cook for about 3 minutes.
Remove cover and add the rest of the ingredients. Mix everything well.
Cover pot and let cook on stove top for another 20-25 minutes. Make sure to mix every 5-6 minutes to evenly cook the beans and prevent burning the bottom of the pot.
Serve hot with your favorite guacamole and chips or make it Taco night in your house.
