Meatless Monday Menu: Veggie Chili

So tonight I made vegetarian chili with 12 oz. of cooked black beans, yellow squash, carrot, onion, zucchini and garlic. I cooked the beans in my pressure cooker for 20 minutes, then I opened it up and added 1 small can of tomato sauce, 1 can of diced tomatoes, and the chopped vegetables. For spice I used 1 TB of chili powder, 1 TB of Emeril's Southwestern Seasoning Blend and 1 TB of my in-laws magical, mythical spice rub. I also added some sea salt. I put the lid back on the pressure cooker and brought it up to pressure and cooked it for another 5 minutes, then I let everything come back to pressure naturally. (As opposed to releasing the pressure manually.)

I served it with shredded cheese and sour cream toppings and that's it. Normally I'd make some corn bread or something, but this is so full of vegetable-y goodness and due to our busy schedule I just declared it a one-dish meal sort of night. If you like you could also serve this lovely chili over spaghetti noodles or rice or with a side of salad and tortillas. YUM! Other toppers could be saltine crackers, goldfish crackers (my kids love that) and onions or scallions or even cubes of avocado.

Ever notice that chili taste better the second day? My father (a native Texan) remedies that by cooling the chili off and then reheating it on the same day the better to let the spices fully blend! It is a good trick and when I have the chance I do it too. It never fails to impress.