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!

6 comments:

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

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  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.

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    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. :)

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

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    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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