Meatless Monday is a Thing {Recipe: Crock-Pot Vegetarian Chili with Lentils, Black Beans and Quinoa}

One of the kids finally noticed that on Mondays I usually make something vegetarian. When asked why we have to have vegetarian on a Monday again I replied, "Because it is Meatless Monday!" The response I got was, "Oh, so now that's a thing." To that I said, "Yes, yes it is." (Queue eye roll.)

We have tried to go strictly vegetarian, but not everyone in the family was happy with that. So, we compromised and have vegetarian meals 3-4 days a week. Why having vegetarian every Monday is an issue, I do not know. Kids just being kids, I guess.

This week we tried a Crock-Pot vegetarian chili. To make "Meatless Monday" go a little easier, I made the kids' favorite accompaniment to chili, Pumpkin Cornbread with Cinnamon Honey Butter.

Crock-Pot Vegetarian Chili with Lentils, Black Beans and Quinoa

Adapted from a recipe found at: http://www.colorfulrecipes.com

Ingredients for Chili: 

2 tablespoons olive oil
1 large red onion, chopped 
4 garlic cloves, minced
3-4 sweet mini peppers or 1 red bell pepper, chopped
1 cup diced carrot
1 tablespoon cumin
1/2 tablespoon coriander
3 cups diced fresh Roma tomatoes
1 6 ounce can of tomato paste
2 teaspoons Mexican oregano (regular dried oregano works as well, but the flavor is a bit different)
1-3 tablespoons of chili powder, depending on how spicy you like it. 
1 15 ounce can black beans, drained and rinsed
1 cup dry lentils
1/2 cup dry quinoa
1 cup frozen corn
4 cups vegetable broth
2 cups water


Toppings:

Greek yogurt 
Cheddar cheese
Diced avocados
Chopped red onion or sliced green onion
Tortilla chips


Instructions:

Heat up 2 tablespoons of olive oil over medium-high heat in a large frying pan or Dutch oven. Add onion, garlic, peppers, carrots, cumin, and coriander and sauté until tender and starting to tun brown.  Add tomatoes, tomato paste, oregano, chili powder; cook for 5 more minutes. Spoon the cooked mixture into the Crock-Pot and add the remaining ingredients. Give all a good stir. Cover and cook on high for 4 1/2 hours or on low for 8 hours. Dish out servings and top with toppings of choice. For vegan chili, leave off the Greek yogurt and cheddar cheese. 

Makes 6-8 servings 

Pumpkin Cornbread 

Note: I rarely use mixes. Unfortunately our local grocery store was out organic cornmeal, so I bought Krusteaz Organic Honey Cornbread & Muffin mix instead. I would  use it again in a pinch, but prefer not to use a mix. It is more expensive and has more sugar. The Pumpkin Cornbread recipe I usually use is  from the blog Two Peas and Their Pod. 

Ingredients:

1 box Krusteaz Organic Honey Cornbread & Muffin Mix
2/3 cup milk
1/3 cup oil or melted butter
1 egg
1/3 cup pumpin puree
1 tablespoon molasses 
2 teaspoon cinnamon
1/4 teaspoon nutmeg 

Pre-heat oven to 375°F. Lightly grease a 8x8x2-inch baking pan. Whisk together milk, oil, egg, pumpkin puree, molasses, cinnamon and nutmeg. Add cornbread mix and stir until just moistened. Spoon into the prepared baking pan and spread evenly. Bake 25-29 minutes, or until golden brown and toothpick inserted to the center comes out clean. Cool 5 minutes and cut into squares. Serve warm. Leftovers can be stored after completely cooled in an airtight container. 

Makes 9 servings

Cinnamon Honey Butter

Mix in a small bowl: 6 tablespoons of butter with 2 teaspoons honey and 1/2 teaspoon cinnamon until thoroughly combined. Serve in a small decorative bowl. 

I am happy to say that everyone in the family enjoyed the vegetarian chili.

Here is to Meatless Mondays!