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

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

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.