Tuesday, February 12, 2013

vegetarian gumbo

I. loved. this. meal. This is hearty and super filling, but light and good for you. Win-win. It's a gumbo-ish veggie chili with the perfect amount of heat. Although I made this when Miles was out of town last week, I think even he wouldn't miss the meat; it's that satisfying. But if you'd like to add meat, I think chicken or shrimp would be lovely.

I made this on the stovetop, but I imagine it would work beautifully in a slow cooker as well. I'd just throw it all in there and let it go for about 3-4 hours on high or 6-8 hours on low. You also probably want to bump up the spices a bit, as they tend to mellow significantly in the slow cooker. Let me know if you try it in the slow cooker; I'd love to know how it turns out!

However you make it, I hope you enjoy it as much as I did!

Vegetarian Chili Gumbo (adapted from Oh Ladycakes)
serves 4-6

you'll need:
2-3 tablespoons olive oil
1 onion, diced
1 jalapeno, diced
1 red bell pepper, diced
3 cloves garlic, minced
1/4 cup tomato paste
2 tablespoons lemon juice
4 cups vegetable broth
1 (14 oz.) can great northern beans
1 (14 oz.) can garbanzo beans
3 stalks celery, thinly sliced
3/4 cup sliced okra
2 teaspoons chili powder
1 teaspoon ground paprika
1/4 teaspoon ground ginger
1/8 teaspoon cinnamon
couple dashes of cayenne (or to taste)
1/4 cup light sour cream
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper

Heat the oil in a large saucepan over medium heat. Add onions and cook for 2-3 minutes. Add jalapenos and bell peppers and saute for 1 minute. Add garlic and saute for 1 more minute. Mix in the tomato paste and lemon juice and stir for about 30 seconds. Add the vegetable broth. Cover and bring to a boil.

Once boiling, stir in the beans, celery, okra, and spices. Reduce heat to the lowest setting and cover. Let simmer for about 2 hours, stirring occasionally. After 2 hours, mix in the sour cream and let simmer for 30-45 more minutes. Add salt and pepper (add more to taste).

I served ours with saffron rice and garnished with green onions, but ate it for several days afterwards on its own. Either way, it's fabulous! Enjoy!


  1. This sounds so good and very Mardi Gras-themed. Thanks for sharing :).

  2. YUM! This sounds like the kind of meal I eat when I'm having a single lady night... no make-up, hair piled on top of my head in a messy bun, cross-legged on a mountain of pillows on the sofa, eyes glued to the TV. Must pencil it in for the next time I'm home alone.

    1. That is EXACTLY how I ate this. Made it in my PJs and fuzzy socks and ate a big bowl of it sitting on the couch watching Top Chef...all while Miles was out of town last week. :)

    2. Just made this tonight, didn't have a few things in it (ginger, okra, jalapeño) but turned out delicious, and am definitely keeping this recipe! VERY HEARTY AND FILLING.

    3. So glad you tried it and that you loved it! And that you reminded me to make this recipe again soon :) Thanks for letting me know!!

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