Vegetarian Chili

Here's another recipe that I have seen (this one from Martha Stewart) that I have adapted to my taste in my quest to detox off of meat and animal products for two weeks.  This one is easy and can be prepared on the stove, or as I did, in an electric pressure cooker. Lots of flavor and textures, all important in helping us to not miss the fats and meat.

Ingredients (serves 6-8)

1 tbsp olive oil
1/2 medium yellow onion, medium chop
3 garlic cloves, rough chop
2 stalks celery, sliced
1 small zucchini, quartered and chopped medium
1 green or red pepper, medium chop
1 jalapeno pepper, seeded and chopped
1 1/2 tsp ground cumin
1 tbsp chili powder
1 tsp chipotle chili powder *(a little more heat)
coarse salt and black pepper to taste
3/4 cup tomato paste
1 14.4 oz can diced tomatoes and green chilies (Rotel is fine)
1 14.5 oz can pinto beans, drained
1 14.5 oz can black beans, drained
1 14.5 oz can diced tomatoes
1 cup low sodium vegetable broth
sprigs of fresh cilantro

Directions

If cooking on a stove top, heat the oil in the pot and toss in the chopped vegetables. Heat through till the onions are translucent, then spoon in the tomato paste.  Continue saute until the tomato paste turns a shade darker, about 5 or 6 minutes.  Stir frequently.

Now add the beans, diced tomatoes and spices, holding off on the salt until the end, when levels to taste can be tested. If the mixture is too thick add some broth to desired consistency and cover, and simmer over medium low heat for 45 minutes.  At the end test for salt.  Serve with a few sprigs of cilantro as a garnish.

If you are preparing this in a modern electric pressure cooker, heat the oil in the browning mode in the inner pan and saute the vegetables and tomato paste as above before adding the beans, tomatoes, spices and stock.  Again save the salt for the end, to prevent over-salting.  Cancel the browning mode and set the cooker to soup/stew and lock on the lid, following the directions of your specific pressure cooker.  Set the time for 15 minutes.  When time has elapsed carefully vent the pressure cooker and let steam escape.  Once you can open the lid check the salt level and ladle out to serve.