Food recipes
Coarsely Spoonful Vegetarian Chili
Coarsely Spoonful Vegetarian Chili
Ingredients:
1 large onion coarsely chopped
6 large garlic cloves chopped or 4 spoonful’s of minced garlic
3 14 ½ ounce cans diced tomatoes in juice
1 4 ounce can diced mild green chilies
2 cans of organic kidney beans, drained – preferably Westbrae
2 green bell peppers cut into ½ inch pieces
Boxed vegetable broth
Sea salt / Real salt, pepper, chili powder, cumin and oregano to taste
Kitchen Items Required:
Medium to Large Pot
Knife / Spoon
Cutting Board
Can Opener
Other Options to Consider: This is one recipe where you can mix it up quite a bit.
Zucchini, corn and mushrooms are also nice additions to vegetarian chili. So you can add
them to this recipe or use them in place of the green peppers.
You can also use other beans aside from all kidney beans – black beans, garbanzo and red
beans are so great with chili. If you like to have the meat consistency in the chili we use
the ground soy meat from Boca. Add it when you add the beans and green peppers to the
mixture.
To make it even thicker, this dish goes really well with quinoa elbow macaroni noodles or
jasmine rice.
If you do not want a spicy chili do not add the green chilies and go easy on the chili
powder. When you are ready to serve the chili, top it off with some shredded rice cheese,
sliced avocado, chopped onions or chives. Or you can keep it simple and garnish with
cilantro.
Salad Option to Consider: We love the Cabbage Salad on with this meal.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. Chop the onion and garlic and add it to pot with enough vegetable broth to cover the
bottom. Steam on medium-high heat for about 5 minutes.
3. Add tomatoes with juices, green chilies, chili powder, cumin and oregano to taste.
Cook 10 minutes on medium-high heat to blend flavors.
4. Use this time to clean and cut the green peppers.
5. Add beans and bell peppers to pot.
6. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally,
about 30 minutes.
7. Season to taste with salt and pepper.
8. Add your favorite garnishes as specified above.
9. Cleanup consists of your pot, spoon and knife.
Chinese OR Thai Stir-Fry
We love stir fry at our house, we make a stir fry almost every week. We typically use the
same vegetables for the stir fry but this is one dish where you can get as creative as you
would like. Sometimes we serve it over rice, sometimes over noodles. We will also mix up
the flavors by doing a Thai version with coconut milk and Thai curry paste.
Prep / Cooking Time: 15 minute preparation, 20 minutes cooking.
Ingredients:
1 large onion coarsely chopped
6 large garlic cloves chopped or 4 spoonful’s of minced garlic
3 14 ½ ounce cans diced tomatoes in juice
1 4 ounce can diced mild green chilies
2 cans of organic kidney beans, drained – preferably Westbrae
2 green bell peppers cut into ½ inch pieces
Boxed vegetable broth
Sea salt / Real salt, pepper, chili powder, cumin and oregano to taste
Kitchen Items Required:
Medium to Large Pot
Knife / Spoon
Cutting Board
Can Opener
Other Options to Consider: This is one recipe where you can mix it up quite a bit.
Zucchini, corn and mushrooms are also nice additions to vegetarian chili. So you can add
them to this recipe or use them in place of the green peppers.
You can also use other beans aside from all kidney beans – black beans, garbanzo and red
beans are so great with chili. If you like to have the meat consistency in the chili we use
the ground soy meat from Boca. Add it when you add the beans and green peppers to the
mixture.
To make it even thicker, this dish goes really well with quinoa elbow macaroni noodles or
jasmine rice.
If you do not want a spicy chili do not add the green chilies and go easy on the chili
powder. When you are ready to serve the chili, top it off with some shredded rice cheese,
sliced avocado, chopped onions or chives. Or you can keep it simple and garnish with
cilantro.
Salad Option to Consider: We love the Cabbage Salad on with this meal.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. Chop the onion and garlic and add it to pot with enough vegetable broth to cover the
bottom. Steam on medium-high heat for about 5 minutes.
3. Add tomatoes with juices, green chilies, chili powder, cumin and oregano to taste.
Cook 10 minutes on medium-high heat to blend flavors.
4. Use this time to clean and cut the green peppers.
5. Add beans and bell peppers to pot.
6. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally,
about 30 minutes.
7. Season to taste with salt and pepper.
8. Add your favorite garnishes as specified above.
9. Cleanup consists of your pot, spoon and knife.
Chinese OR Thai Stir-Fry
We love stir fry at our house, we make a stir fry almost every week. We typically use the
same vegetables for the stir fry but this is one dish where you can get as creative as you
would like. Sometimes we serve it over rice, sometimes over noodles. We will also mix up
the flavors by doing a Thai version with coconut milk and Thai curry paste.
Prep / Cooking Time: 15 minute preparation, 20 minutes cooking.
Printed from https://recipe.bluelayer.org/recipe/74368/coarsely-spoonful-vegetarian-chili