Veggie Chili & Vegan Skillet Corn Bread

We got a bunch of stuff done today including our taxes, which = money back- woohoo! It has been raining all day long so something warm and comforting for dinner sounded really good. I whipped up a batch of Vegetable Chili:


1 Tbsp olive oil
1 onion, chopped
1 cup chopped celery
1 bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
** You can add any other veggies you like, carrots, zucchini, squash as well
2 cans kidney beans, drained and rinsed
28 oz canned diced tomatoes
8 oz can tomato sauce
1/2 cup your favorite salsa
Chili Seasoning* (as below) or using a package mix
Optional: add your favorie meat substitute for additional protein

*Make your own chili seasoning here.

Toppings:

Soy cheese
Chopped green onions
Chopped Cilantro

Served with organic corn tortilla chips for dipping and crunch or corn bread ~ Yum!

Heat the olive oil over medium heat. Add all the vegetables through the garlic and saute for about 5-10 minutes until softened. Add the beans through the salsa and spices. Stir, cover and simmer for 1 hour.

Scoop and serve with your favorite toppings. It makes about 6-7 1 cup servings.


This is a very low cal recipe that is so feeling and satisfying. The Husband and I really loved it. He had chips with his (which I stole a couple) and I had this Vegan Skillet Corn bread with mine.


The corn bread is definitely not a sweet bread even though I used vanilla soy milk. I topped my 1 1/2 slices with a little vegan butter and honey. Yum!

After I put the chili on and the corn bread in the oven, I settled down for a Quick 20 minutes of Gentle Hath Yoga from yogadownload.com. This has to be one of my favorite ones ~ it's all about relaxing, stretching and letting everything in your day go.....Ahhh! It really made me want to do nothing after though. Good thing dinner was pretty much done.

I am off to read, relax and maybe watch a movie with The Husband again. We picked up 3 on Friday that we are slowly making our way through.

Nite all!