I absolutely love a good stew or chili. I could pretty much eat a bowl every day for lunch…if somebody else wanted to make it for me. Don’t get me started on that tangent. I think my family has been a little too spoiled with unlimited service of snacks and meals. Yes, I do very much enjoy cooking and baking, and it truly does make me happy to see my family eating and appreciating the meals I create. However, there are days or nights that are just plain old tiring where all I want to do is heat up something out of the fridge and slap it on the table. And for those nights, my family must join in my chili love.
This chili is fairly simple to make the first time around, and it keeps very well for those days or nights where all you can fathom serving are plain old leftovers…except this chili is neither plain nor old, well unless you leave it in the fridge too long. Then yes, it will be old. And that would be your fault, not mine. Hehe!
Most people don’t think of serving chili over a bed of rice, but it is the perfect combo to round out your meal with some substantial whole grain carbs that will leave you feeling more than satisfied. Think of it as kind of a red beans and rice type combo. Those people down south knew what they were doing with that one! And you know me and my avocados; they just make everything taste better with their subtle nutty flavor and smooth creamy texture. Avocados pretty much escalate any dish. So of course I complete this dish with a few slices of this heavenly fruit.
As for the chili itself, it is flavored with tender carrots that have been sautéed with onions and garlic. Scents of fresh basil and oregano fill the kitchen as this chili is simmering, allowing you to sit down, relax and put your feet up for a few. That’s right, let the stove top take a turn and you can take a load off. I also like to hide chopped spinach in this dish. My kids and hubby don’t even know they’re eating it, but I sure do! Don’t underestimate my super mom powers in gently forcing my family to eat their fruits and veggies. I definitely have my disguise skills down pat.
And the secret ingredient of this dish? The one that makes this chili zing? The goat cheese at the end. The melted goat cheese paired with the lemon juice gives it just the tang it needs to catapult this past the category of ordinary chili and into the category of gourmet chili. Yes, I do believe there is a category for gourmet chili. And, well, if there is not then there should be. And that is where you will find this recipe.
Carrot Basil Chili with Goat Cheese
Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 garlic clove, minced
2 cups water
1 can diced tomatoes
3 cans beans of your choice, rinsed and drained (I used pinto beans, dark red kidney beans and white navy beans)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons freshly chopped basil
1 teaspoon dried oregano
1/2 teaspoon dried mustard
1 teaspoon chili powder
1/2 teaspoon cumin
10 oz. bag of frozen corn
2 cups packed spinach, chopped
2 tablespoons lemon juice
3 oz. goat cheese
Directions:
1. Prepare vegetables by chopping onion, slicing carrots, mincing garlic and chopping basil and spinach. Rinse and drain canned beans and set aside.
2. Heat olive oil in a large pot over medium high heat. Add carrots and onions. Saute for 5 minutes until they become slightly tender, seasoning with salt and pepper as you stir. Add garlic and cook 2 minutes more, constantly stirring.
3. Reduce heat to medium and add water, tomato sauce, diced tomatoes, canned beans, salt, pepper, basil, oregano, dried mustard, chili powder and cumin. Stir to combine. Add corn and chopped spinach. Stir and bring to a light boil.
4. Simmer with top off for 25 minutes or until chili reaches desired consistency. I prefer mine thicker so I simmer the full 25 minutes. Once done simmering, add goat cheese and lemon juice. Stir until goat cheese is thoroughly melted and mixed throughout chili. Adjust salt and pepper to taste.
5. Serve over cooked brown rice and garnish with toppings such as avocados, sour cream, olives and lemon wedges.
Serves 6
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped carrots
- 1 garlic clove, minced
- 2 cups water
- 1 can diced tomatoes
- 3 cans beans of your choice, rinsed and drained (I used pinto beans, dark red kidney beans and white navy beans)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons freshly chopped basil
- 1 teaspoon dried oregano
- ½ teaspoon dried mustard
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 10 oz. bag of frozen corn
- 2 cups packed spinach, chopped
- 2 tablespoons lemon juice
- 3 oz. goat cheese
- Prepare vegetables by chopping onion, slicing carrots, mincing garlic and chopping basil and spinach. Rinse and drain canned beans and set aside.
- Heat olive oil in a large pot over medium high heat. Add carrots and onions. Sauté for 5 minutes until they become slightly tender, seasoning with salt and pepper as you stir. Add garlic and cook 2 minutes more, constantly stirring.
- Reduce heat to medium and add water, tomato sauce, diced tomatoes, canned beans, salt, pepper, basil, oregano, dried mustard, chili powder and cumin. Stir to combine. Add corn and chopped spinach. Stir and bring to a light boil.
- Simmer with top off for 25 minutes or until chili reaches desired consistency. I prefer mine thicker so I simmer the full 25 minutes. Once done simmering, add goat cheese and lemon juice. Stir until goat cheese is thoroughly melted and mixed throughout chili. Adjust salt and pepper to taste.
- Serve over cooked brown rice and garnish with toppings such as avocados, sour cream, olives and lemon wedges.
