DEAR GIRL:

So, it’s spring, and I’ve decided to do the annual cleansing diet to get back into the bikini and lose this logy, late-winter lethargy. But on carrot sticks and lettuce, I’m STARVING to death? What kind of vegetarian food can I possibly eat that’s filling and fun.

Clean as a Whistle in Cleveland

DEAR CLEAN:

Don’t take my word for it, but I’m pretty sure the usual “cleansing” routine includes a diet that’s big on veggies and low on meat, potatoes, French cheese and all of those other good things that we just get too much of these days. But it doesn’t mean it has to be boring. When you pump up the veggies in your life it’s good for all kinds of things, including that spring internal house cleaning.  And even if you’re not going into radical mode, it doesn’t hurt to have a few meat-free days every week.

This chili is just the thing to get you going – you won’t miss the meat and it hits the spot for carnivores, too. Bet you’ll be hauling out this yummy recipe even when you’re back on the meat and potatoes gravy train. Make it on Monday for instant eats all week.

And don’t skip the fresh dill and fennel seed – they’re the secret ingredients that pump up the flavour of all that plant food.

VEGETARIAN CHILI

1/3 cup olive oil

1 pound of zucchini in 1/2-inch dice

1 pound onion in 1/2-inch dice

4 cloves garlic, minced

1 large red bell pepper, chopped

2 large cans (28-oz. each) tomatoes with juice, crushed or pureed

4 cups fresh tomatoes, chopped

4 teaspoons chili powder

1 tablespoon ground cumin

1 tablespoon dried basil

1 tablespoon dried oregano

1 1/2 teaspoons pepper

1 teaspoon salt

1 teaspoon fennel seeds

2 tablespoons  chopped parsley

1 19-ounce can red kidney beans, drained and rinsed

1 14-ounce can chickpeas, drained and rinsed

1 tablespoon chopped fresh dill

1 tablespoon lemon juice

3/4 teaspoon sugar

In a large Dutch oven, heat olive oil over medium high heat. Add zucchini, onions, garlic and peppers, and saute, stirring often, until starting to soften.

Puree the canned tomatoes in a blender or food processor (don’t start with canned tomato puree, it’s too strong).

Add tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel and parsley to pan and bring to a boil. Reduce heat to medium and simmer, uncovered and stirring often, for 30 minutes.

Stir in kidney beans, chickpeas, fresh dill, lemon juice and sugar. Simmer for 15 minutes longer. Serve immediately with brown rice. Serves 6-8.

©Cinda Chavich

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Sure you’re busy rock climbing and running your own company, but you gotta eat, and sometimes you gotta cook.  So let the Girl solve your culinary conundrums – and make you look good next time the kitchen calls. Send your dining dilemmas to girlcantcook@telusplanet.net