Algonquin Park Trip and a Delicious Hearty Vegetarian Chili Recipe
Last week we took a 3 day trip to Algonquin to enjoy being out in nature and see the colorful trees and leaves. It had been raining almost every day for the past 3 weeks and we got some too. But we were fortunate to have a mostly clear and sunny day to enjoy walking through the park. Come join me and then I’ll share my favorite – really delicious – hearty vegetarian chili recipe.
The drive to Algonquin park and around Muskoka is beauiful in itself. Many people live, camp and cottage up here. It’s a couple hours north of Toronto and filled with gorgeous lakes and natural beauty.
Mom took lots of photos!
This became my favorite spot to eat, Soul Sistas. Lots of great juices, smoothies and delicious meals in a wonderful ambiance. Lorraine who runs it was amazing. I loved this soulful and nourishing place! We even got wraps and treats to go to enjoy in the park!
Hearty Vegetarian Chili Recipe
2 Red Peppers – chopped
3 Onions – chopped
3 Celery stalks – chopped
1 Zucchini – chopped
2 cups Mushrooms – chopped
4 Garlic cloves – minced
2 Jalapenos – chopped
1 Tbsp Olive oil
16 Tomatoes – blanched and peeled, or 2 cans (1 diced, 1 crushed)
1 small can Tomato paste
2 cups Kidney beans, or 1 19 oz can
2 cups Chickpeas, or 1 19 oz can
2 cups Black beans, or 1 19 oz can
3 cups cooked Lentils
6 to 8 stalks Parsley – chopped (¼ cup)
2 Tbsps Oregano
2 Tbsps Chili powder, or more
1 tsp each of Salt, pepper, Turmeric, Cumin, Basil
Pan fry the first 7 ingredients together with olive oil for 5 to 10 minutes until the onions are softened. Place all the rest of the ingredients together in a pot with the softened vegetables and bring to a boil. After boiling, lower heat and lower to simmer chili for 30 to 40 minutes to allow flavors to combine.
Then it’s ready to serve.
Chili freezes well. So if you are rushed for time you can make a huge batch and freeze portions for later to save time in the kitchen.