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!

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