The Casual One Pot, Vegetarian Chili

I recently attended a Master Class on Food Sensitivities, Allergies, and Gut Health led by a doctor and a scientist. The major take away for me, EAT YOUR FIBER. I am fully stocked with colorful veggies, fruits, nuts, and grains. Cooking game is strong this weekend. Here is a vegetarian chili From Gwyneth Paltrow’s cookbook, My Father’s Daughter. Love the lentil addition to this recipe.

I doubled the recipe with the exception of the kidney beans. Adjusted the tomatoes with 1 28- ounce can of whole tomatoes and 1 28- ounce can of diced tomatoes. Upped the chipotle in adobo sauce for more heat (we are a spicy family).

The usual fixings for this comfort bowl included: diced avocado, sour cream, fresh chopped cilantro, and jalapeno peppers. An easy peasy recipe that takes little prep. I let it simmer for most of the day so all the flavors could really come together. Add additional water if too thick for your liking. This is a healthy, flavorful, and not to mention economical meal.

Whipped up a fresh batch of my isostilo granola while the chili was cooking. A winter zen kitchen morning for me with a little kitchen swagger playing on Spotify in the background.