Sunday, October 9, 2011

Need some vegetation!

So I just got back from a 2 week whirlwind tour of the Mediterranean (Spain, France & Italy) and stuffing my face full of European delights.  Waaaaaaay too much ham, cheese, bread, Nutella, sangria, more ham, pasta, pizza, wine, more ham, and gelato every day.  Sometimes twice a day.  While all of the food was very delicious (ok, that's not true, Spain's food wasn't all that impressive), I have one gripe about Europe cuisine:  where are the fruits & veggies!?!? The closest thing to fruit I ate was blackberry gelato (and it was AMAZING), and some fresh currants we found at a street market.  And vegetables?  Tomato sauce on the pizza.  Lots of potatoes, usually fried, and uh, that's about it.

Today's creation was a desperate need for some veggies, with no freaking ham.  I am definitely on a ham strike.  I started looking for recipes for vegetarian chili and found a few that sounded pretty good.  And then when I went to the grocery store, I apparently remembered parts of several different recipes so I ended up improvising.  The final product is actually my own creation from several other recipes; here's what I ended up with:

Makes 5 Servings
1 Tbsp olive oil
1 yellow onion, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 heaping teaspoons of minced garlic (from a jar)
palmful of chili powder
palmful of ground coriander
1 14.5 oz can fire roasted tomatoes
2 14.5 oz cans of black beans, drained
3 chipotle chiles in adobo sauce, minced
4 cups veggie stock (1 box)
small palmful of dried oregano
1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
~1/2 cup wheat bulgur
juice of 1 lime
Salt to taste

1. Heat oil in a large, heavy pot over medium high heat. Add the onions and peppers, stirring occasionally, and cook until soft and beginning to brown, 8-10 minutes. Add the garlic and stir for a minute, then add the chili powder and coriander and stir for 1 more minute.

2. Stir in the tomatoes and their juices, the beans, chipotle, oregano and veggie stock. Bring the mixture to a boil. Season with salt to taste. 

3. Stir in the sweet potato and bulgur. Simmer uncovered until the sweet potato and bulgur are tender, about 30 minutes. Taste again for salt. Squeeze in lime juice & package up for a healthy lunch all week!

Not the prettiest picture...but very tasty!

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