Yesterday two things happened. I wore long sleeves, and I put in the Gilmore Girls DVDs.
I realize this probably means nothing you you. To me, this means Fall is coming.
I know I get enthusiastic about fall a little early. Like, as soon as September hits I start suggesting we go apple picking, eat pumpkin flavored everything, and ask hubby every weekend if we can go to Target to look at their fall things. He reminds me patiently, every year, that I do this every year.. and that Target doesn’t jump on the autumn bandwagon as soon as I do.
So I am trying not to rush it as much this year. I know summer is glorious and amazing. But I kinda can’t help myself because with new seasons come new flavors. And that is very exciting to me.
I feel like this recipe is kind of a compromise. Okra feels summery to me, and I got some this week. And okra is one of those ingredients that I get and often don’t really know what to do with. Chili seemed the perfect application. Not to toot my own horn here, but it was a good call. Because this chili is my new favorite thing.
When I was giving Hubby dinner options for last night, one option was pasta and the other was chili. He said how about chili pasta? I couldn’t tell if he was kidding. So I sat there quietly and waited for the punch line. Turned out he was serious. I figured it might be weird, but I am always up to try something new. So I made the chili, it was delicious, and took a few pictures while the pasta cooked. When the pasta was done I threw it in the pot with the chili and took a big spoonful.
…And I was hooked. Obsessed. Excited. Couldn’t wait to share. Because it ended up kind of reminding me of a vegan healthy hamburger helper. In a bowl-full-of-comfort kind of way. So if that tickles your fancy, I think it’s my obligation to urge you to try it. Because yum might be on the other side of those 20 minutes it takes to make this dish!!
Health highlight of okra: Okra is a really good source vitamin K, which is good for your bones and heart. It is high in fiber but low in calories, which means you can get full fast with lots of nutrition and not so many calories. The fiber in there is soluble fiber, which can help lower cholesterol. Okra also has lots of other micronutrients including folate, beta carotene, and calcium.
- 1 tablespoon EV Olive Oil
- ½ lb Okra (sliced)
- 1 Onion
- 4 cloves Garlic
- 3 teaspoons Chili Powder
- 2 Bell Peppers (diced)
- 1 – 28 oz can Crushed Tomatoes
- 1 – 15 oz can Kidney Beans (drained and rinsed)
- Sea Salt and Pepper
- In a large pot add the sliced okra
- Saute until it begins to brown, about 5 minutes
- Add the onion and garlic, cook until the onions soften, about 5 additional minutes
- Add the chili powder and stir and allow the chili to cook about 1 minute with the veg
- Add the bell peppers, tomatoes, and beans
- Allow to boil until the peppers begin to soften, but still have a little bite to them, about 5 more minutes
- Taste and season with salt and pepper
- Add pasta if using
- Stir well and dish up!! I liked it with a little sprinkle of nutritional yeast and a little drizzle of olive oil.. but go however you like!! Enjoy!!!!