Chillin with Veggie Chili

Every January (for the past 3 years), I start the year with a little cleanse.  My husband dreads it... "not even a glass of wine?" he whines... as he pours himself a glass of Adelsheims 2009 Elizabeth's Reserve Pinot Noir... "oh, what's so bad about a prawn, it's not red meat?" again he whines as he takes a bite out of the sweet tender morsel lathered in freshly grated horse radish cocktail sauce, and it's not even him on the cleanse... I guess gluttony loves company.

The first two weeks of the new year, I give up wheat, dairy, and meat. I avoid caffeine and alcohol for the entire month.  It's a nice little break for the body and soul, and a good chance to load up on fruits, veggies, grains, and nuts.  The one drawback is that I am cloistered in my house, which isn't too bad considering the 30 deg temps and howling winds in the NW and it gives me a chance to update this blog.  I may venture out, but I'm never far from home, out of fear of being stuck "out" at mealtime - there's not many good choices unless you're stuck at Whole Foods.  I do love the challenge of excluding items from my daily eating life, it's creepily fun.

Here's my version of Veggie Chili

Cube eggplant and toss with olive oil and sea salt (be sure to add enough olive oil, 4-5 tablespoons),  bake in 350 deg for 30 minutes (I've lined and oiled my baking sheet with aluminum foil so that the eggplant doesn't stick and no baking sheet to clean).

 I'm using tins of black and white beans (that's cans to you - it's the Downton Abbey influence)

Zest half a lemon, more if you like (I got this great bowl and lemons from a beautiful friend, thanks Kellie) and chop some cilantro, 6-8 sprigs.

Chop, zucchini, red bell pepper, onion, garlic, pepper (serrano or jalepeno) - for some heat, do not discard seeds - (I left half in and removed the other).  You can use any veggies you have on hand, I just happened to have these left over from a veggie curry.

Put a pot (I use a dutch oven) on the stove on medium-high heat, and drizzle some olive oil (about 2 tablespoons), add onion - why do onions smell so good when they are cooking? cook for about 4 minutes, until translucent, add garlic, cook 1 minute, add the rest of the veggies including the lemon zest and juice of 1/2 of a lemon, then add the spices, 1 tsp cumin, 1 tsp of fennel seeds, 1 tsp of oregano and 1 Tablespoon of chili powder.  Toss the veggies and spices a bit... and cook for about 5 minutes.  Open a tin (yes, I am done with cans forever!) of chopped or cubed or whole tomatoes, if using whole tomatoes then smash them with your hands right into the pot (that's the fun part), add tomatoes and the juices to the pot and cook for about 20 minutes.  Add the roasted eggplant (I know everything taste better roasted but these you can eat as a snack - try it), beans, and cilantro and cook for about 5 minutes, until the beans are heated through.  Of course for those of you not on a "cleanse," can top a bowl of this chili with sour cream and grated cheese, but you won't miss it if you don't.