A few Meatless Monday recipes that are perfect for the cold weather! I found both of these recipes on Fitness Magazine’s website (Click Here to see their top 10 vegetarian recipes).
Chipotle Vegetable Chili
![Chipotle Vegetable Chili, photo from FitnessMagazine.com.](http://simplesolutionsdiva.com/wp-content/uploads/2014/11/Screenshot-2014-11-09-12.04.09.png)
This Meatless Monday recipe features healthy and yummy ingredients like kale, black beans, and butternut squash!
Ingredients:
- 2 Tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 medium cloves garlic, finely chopped
- 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
- 1 large sweet potato, cut into 1/2-inch pieces
- 3 cups peeled, seeded butternut squash, cut into 1/2-inch pieces
- 2 tablespoons chili powder
- 2 Tablespoons ground cumin
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 26 – ounce can diced tomatoes with juice
- 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce
- 2 cups low-sodium vegetable stock
- 2 cups chopped kale
- 1 15 – ounce can black beans, rinsed and drained
- Salt, to taste
- Freshly ground black pepper, to taste
Directions:
In a medium stockpot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the parsnips, sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.
Add the tomatoes, chipotle peppers and adobo sauce, and vegetable stock. Partially cover and simmer 20 minutes. Mix in the kale and stir until wilted. Add the black beans; stir to combine. Season with salt and black pepper to taste; serve.
Curried Vegetable Stew With Couscous
![Curried Veggie Stew With Couscous, photo from FitnessMagazine.com.](http://simplesolutionsdiva.com/wp-content/uploads/2014/11/Screenshot-2014-11-09-12.03.36.png)
The warm and sweet taste of curry pairs so well with chickpeas! I love this as a perfect meatless Monday Meal!
Ingredients:
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/4 cups water
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh cilantro
- 1 head cauliflower, cut into florets
- 2 zucchini, diced
- 1 cup green beans, cut into 1/2-inch diagonal pieces (You can use frozen green beans as a shortcut!)
- 1 cup canned chickpeas, drained and rinsed
- 1 cup diced fresh tomatoes (You can also use canned, stewed tomatoes – I use low sodium version)
- Cooked couscous (I use Near East Couscous – cooks up in 5 minutes!)
Directions:
Stir spices, salt, pepper and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
Add cauliflower, zucchini and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.
Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.