Happy Meatless Monday!!

So, did you hear Martha Stewart has a new cookbook out?! It’s called Meatless: More Than 200 of the Very Best Vegetarian Recipes

Wouldn’t you know, being as amazing as she is, she would put together a book of meatless recipes to encouraging people to try a healthier lifestyle.


For the next 3 weeks, I will feature a recipe from her new cookbook for you to try.

If you’re like me and you already know you’re going to love the book because you love, love, love everything Martha Stewart does, you can go ahead and purchase the book right away with the following link (yes, there’s a digital version too):

This week, I’m featuring her recipe for

Versatile Vegetarian Chili

A bowl of chili is a tried-and-true vegetarian main course, and with good reason: it’s hearty but not heavy, packed with protein, and highly adaptable. There’s an infinite number of ways to vary the basic recipe below, including a bevy of toppings (see page 148) for a build-it-yourself buffet.

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 poblano chile, ribs and seeds removed, chopped
  • 4 garlic cloves, minced
  • Coarse salt
  • 1 can (4 ounces) diced green chiles
  • 1 tablespoon plus
  • 11/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 3 cups cooked kidney beans (see page 365), drained and rinsed
  • 3 cups cooked pinto beans (see page 365), drained and rinsed
  • 1 can (28 ounces) diced tomatoes, with juice
  • Assorted toppings, for serving


Serves 6

1. In a large Dutch oven or other heavy pot, heat olive oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes.

2. Stir in green chiles, chili powder, and cumin; cook, stirring frequently, until spices are darkened and fragrant, about 3 minutes.

3. Add beans, tomatoes and their juice, and 2 cups water; bring to a boil over high heat. Reduce to a simmer and cook until vegetables are tender and chili is thickened, 20 to 30 minutes.

4. Remove from the heat. Season with salt. Serve with suggested toppings (see page 148), as desired.

G Per serving (without toppings): 342 calories, 7 g fat (1 g saturated fat), 0 mg cholesterol, 57 g carbohydrates, 17 g protein, 18 g fiber


Chili actually benefits from a little improvisation, and assorted toppings are a good way to change up the flavor and texture. In many cases the toppings can temper the heat as well. Choose among those shown opposite. See page 363 for how to toast pepitas. Toast whole flour or corn tortillas over the flame of a gas burner, turning with tongs, until lightly charred, about 30 seconds per side; let cool slightly and cut into strips. Try queso blanco or Monterey Jack cheese.

Vegetarian Bean Chili

To keep the toppings vegan, be sure to use some of the delish vegan cheeses available like Daiya or Galaxy – or even Trader Joe’s new vegan cheeses.

Let me know if you give this recipe a try – or any other ones from the cookbook as well. I’d love to hear what you think – all the recipes look super yummy!

Come back next week for another recipe sample.

Enjoy your Meatless Monday!




P.S. This recipe was printed with permission – in case you were wondering.