Tag Archive for Chili

Vegetarian Chili

Vegetarian Chili

When I was trying to figure out what type of vegetarian chili to make for New Year’s Day, none of the recipes I saw completely appealed to me. So what did I do? I combined several recipes and threw in a few extra ingredients for fun! The result was delicious…and spicy!! Consider yourself warned! What I love about this dish is that you can very easily make it your own depending on your specific tastes. Since it was New Year’s Day, I threw in some black-eyed peas and greens. When I make it again throughout the year, I likely won’t use the black-eyed peas and will add more of another type of bean. 

Level of Difficulty: Easy
Time Required: Prep Time – 30 min; Cook Time – 3 hours

Ingredients:

6 T. olive oil (better yet, garlic infused oil if you have it)

2 onions, chopped

2 carrots, chopped

5 celery stalks, chopped

2 green peppers, seeded and chopped

2 red peppers, seeded and chopped

4 zucchini, cut into cubes

1 can chipotles in adobo sauce, chopped

2 T. chili powder

2 T. dried oregano 

4-28 oz. cans diced tomatoes with liquid

1 can black beans, drained

1 can red kidney beans, drained

1 can chiles

1 can sweet corn, drained

1 can black-eyed peas, drained

2 bags baby kale

Shredded Cheddar Cheese (optional)

Special Equipment and Other Items Needed:

Large Pot

Preparing Vegetarian Chili:

In a large pot, heat oil over medium heat. Add onions and next 5 ingredients. Cook until vegetables are soft, about 10 minutes. Add the chipotles AND the adobo sauce, oregano, and chili powder. Mix well. Add the tomatoes and simmer, uncovered for 60 minutes. Add all of the beans, corn, chiles and kale. 

Spicy Vegetarian Chili

Simmer for an additional 30 minutes. Serve hot. Sprinkle with shredded cheddar cheese, if desired. 

Vegetarian Chili

Variations:

You can use whatever beans and greens you like. I used the black-eyed peas since it was New Year’s Day and every good Southern knows you need black-eyed peas and greens on New Year’s Day for good luck! 

Got Leftovers?:

Double bag the leftovers in freezer safe resealable bags and it will last through the winter! 

No time to cook

No time to cook? We’ve all had those times in our lives when we are literally just too busy to cook. As you can tell from the lack of posts that Melissa and I have done, this is one of those times for us.

No time to cook

Actually, it’s not that we aren’t cooking, we just aren’t cooking anything NEW! No matter how busy we get, we still don’t cave to 1-800-PIZZA-NOW. When we are in a pinch, we either make one of our tried and true recipes, or throw something together from our well stocked kitchen.

This week, I know that dinners (and making healthy lunches) are going to be a challenge. I am having a huge event at my children’s school Friday night that will require me to be gone almost all day, everyday leading up to it.

This is one of those times that I am not upset being called “Type A” as I think it will serve me, and my family well. Here’s my game plan….

School Lunches

First of all, have you done the online ordering from the deli at your local Publix yet? If not, it’s a game changer! I don’t like waiting in line and would purposely avoid the store at certain times if I needed deli meat because it was such a cluster. Not anymore! Order whatever you want online and put in the time you want to pick it up. When you arrive, voila! It’s right there waiting for you! (No…Publix didn’t pay me to say that, either). Anyway, I ordered all of my meat and cheese and picked up a few other things for the week on Sunday. I came home and cut, portioned and bagged fruit, hummus, chips, and anything else I could think of to make the school lunch situation easier for me this week (I am anticipating exhaustion by Thursday). All that is left to do is to make the sandwiches and fill the lunch boxes with the prepared bags.

Dinner

On Saturday, I made my menu for the week. It’s a rough menu since there are lots of unknowns and I know things will change, but at least I got something down on paper. I made my chili knowing that Sunday was not going to be a great day for me to cook. We had that on Sunday with enough for leftovers on Tuesday. Today is carnitas day. SUCH a great recipe when you really have no more than 5 minutes to prep for a meal!! This will double as leftovers for either the kids’ lunches later in the week and/or another dinner (whatever is left will be frozen for another time). The plan is to do a spicy roasted chicken on Wednesday since I can easily prep the sides while the bird is cooking and Thursday is clearly going to be “leftover/fend for yourself night.” The rest of the week and weekend is followed by a 3 day “cooking break” and then it’s back to bringing you new and amazing dishes for you and your family to enjoy!