If you have never been to Miraval Spa in Arizona you must put it on your list of places to visit. It is fabulous and every time I go I say I am going to come back sooner rather than later or stay longer the next time, but life gets in the way. I normally go with girlfriends, but the last time I went it was just me and my husband and it was wonderful! It was a much needed couple days of quiet, rest, eating well and focus.
One of the things I like most about Miraval is the food. It is healthy and delicious, but most of the recipes are very complicated or time consuming and as you know I don’t like those kind of recipes. I am most happy to eat them if a chef prepares them for me, but I just don’t have the time or inclination to spend 2 hours on one dish. So, when I came across this recipe for their amazing Vegetarian Chili and it seemed pretty easy I gave it a try. And yes it is super easy! A LOT of ingredients and a lot of chopping, however, you can buy most of these veggies pre-chopped in most grocery stores now. So don’t be thrown off by the ingredient list-trust me you will love this recipe. It makes a ton! I am not sure how well it would freeze so either cut the recipe in half or just make it on Sunday and eat on it all week. When I made this the other day I gave half to my neighbor and still had a ton leftover-which has been delicious for lunch!
Oh one other note-I had a bag of lentils from Trader Joes and I added that (I rinsed them first), but it is not in the original recipe. I also added cayenne pepper, but I am from Texas and chili just needs a bit of heat, but feel free to leave it out!
Miraval Vegetarian Chili
A favorite recipe from the famed Miraval Spa. Add any traditional chili topping you like to make it your own.
- 1 teaspoon oil-olive, vegetable, grapeseed...
- 1 onion, chopped (about 2 cups)
- 4 carrots, chopped (about 2 cups)
- 2 celery stalks, chopped (about 1 cup)
- 1 red bell pepper, chopped
- 1 yellow or orange bell pepper, chopped
- 1 Tablespoon garlic, minced (about 3 cloves)
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 2 cups broccoli florets (one small head)
- 1 can corn, rinsed and drained
- 1 17 oz bag of lentils (Trader Joes) or use about 1lb. of lentils
- 1 can(14.5oz) black beans, rinsed and drained
- 1 can (14.5oz) pinto beans, rinsed and drained
- 1 can (14.5oz) white beans, rinsed and drained
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 Tablespoons fresh basil chopped (or 1 Tablespoon dried)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (use less or omit if you don't like it spicy)
- 1 can diced tomatoes
- 1/2 cup tomato paste (1 small can)
- 4 cups tomato juice
- 2 cups vegetable stock
- 1 Tablespoon Kosher salt
- 1/2 teaspoon black pepper
Heat oil in a large pot over high heat. Add onions, carrots and celery and cook for about 5 minutes or until soft.
Add bell peppers and garlic and cook for another few minutes just until the peppers begin to soften.
Add squash, zucchini broccoli, corn, lentils and all three beans. Stir and allow to warm through.
Add chili powder, cumin, coriander, basil, oregano and cayenne (if you want). Stir to combine.
Add tomato paste, tomato juice, diced tomatoes and stock.
Bring to a boil and reduce to a simmer and allow to simmer for 20 minutes or until all the vegetables are tender.
Add salt and pepper to taste. Serve immediately.
Store leftovers in the fridge for up to a week.
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