Vegetarian Chili & Bruschetta

Whenever I mention vegetarian chili, I get a 'look'. You know, the 'stink eye'. Especially from men, being the carnivores that they are.

                       "What do you mean there's no meat in that chili??"

Perhaps it takes trying a vegetarian chili to realize that the meat doesn't in fact make the chili. I was skeptical at first too, I'll admit. I mean, meat gives chili that heartyness that I love in comfort food. Without the heartyness, what's left? Vegetable soup with beans?

Not necessarily..

Lentils are the trick. The first time I had my boyfriend try my attempt at vegetarian chili, he admitted that he couldn't really tell that there was no meat in it. Of course the ground beef texture isn't there, but the heartyness? Full force ladies & gents, full force.

My recipe is super easy & perfect for during the work week if you have a slow cooker.

Vegetarian Chili topped with Balkhan Yogurt

What you'll need:
1 can of lentils (540 mL)
1 can of white kidney beans (540 mL)
1 can of dark red kidney beans (540 mL)
1 can of black beans (540 mL)
2 cups (approx.) of summer sweet peas
1 cup (approx.) of chopped scallions
1 cup (approx.) of chopped green bell pepper
1 can of crushed stewed chili seasoned tomatoes
2 cups of crushed tomatoes (puree)
1 packet of chili seasoning
1 - 2 tablespoons of curry powder (depending on how prominent you'd like the taste to be)

Simply toss all of these ingredients into a slow cooker, or a large pot if you're cooking it that way, & let it simmer for a few hours.

While we're being healthy, if you like to add a dallop of sour cream onto your chili, try all natural balkam style yogurt! There are no additives & it tastes like a light sour cream.

Play with the measurements as you please! Everyone has a different preference. I like my chili thick - like, stick your spoon in it & watch it stand on it's own kind of thick.



I had my cousin over for dinner last night to enjoy this chili with me. Him being a self-proclaimed chef in his own kitchen as well, he wanted to contribute. He's known in our circle of friends as the 'Bruschetta Master', so he made a quick, simple yet mouth-watering bruschetta toast to pair with our chili.

Aaron's Bruschetta Toast



You will need:
Fresh Italian bread
Diced tomatoes
Diced scallions
Minced garlic
Olive oil
Margarine
Shredded mozzarella cheese
Fresh chopped basil

Whip it up:
Pre-heat your oven at 325 degrees.
Spread margarine on your slices of bread & set aside.
In a bowl, mix your tomatoes, scallions, garlic & chopped basil.
Drizzle with olive oil.
Topple your mix onto your bread & garnish with shredded mozarella cheese.

Bake for approx. 15 minutes.

This bruschetta recipe may sound simple, but the result will knock your socks off with it's light crunch & fresh, summery taste. Also, it paired really well with my vegetarian chili.