I found this recipe online, allrecipes.com to be exact. This is ineffably one of the most delicious things I've made - especially for fall weather. Get your chopping knife, soup pot and can opener ready. Make sure your freezer is clear so you can freeze half and have delicious easy lunch when it really starts getting chilly. I never add any extra salt because the canned goods have plenty. I purchase one can of tomatoes that have green chiles. I always add a little cilantro to mine, too, because I love it. Trust me, it's easy once you have everything chopped. Here's my ever-so-slightly modified recipe for The Best Vegetarian Chili in the World! (Did I mention it's healthy?)You'll need: 1 Tbsp olive oil1/2 med. red onion, chopped2 bay leaves1 tsp ground cumin2 Tbsp dried oregano2 stalks celery, chopped2 green bell peppers, chopped2 jalapeno peppers, chopped - leave seeds if you want spice!3 cloves garlic, chopped2 (12 oz) packages vegetarian burger crumbles2 (28 oz) cans diced tomatoes1 (28 oz) can diced tomatoes with green chiles
1/4 c. chili powder1 Tbsp ground black pepper1 (15 oz) can kidney beans, drained and rinsed1 (15 oz) can garbanzo beans, drained and rinsed1 (15 oz) can black beans, drained and rinsed1/2 c. cilantro, chopped
1 (15 oz) can whole kernel corn1. Heat olive oil in a large soup pot over medium heat. 2. Stir in onion, drop in bay leaves, cumin and oregano. 3. Cook and stir until onion is tender, then mix in celery, green bell peppers, jalapeno peppers and garlic. 4. When vegetables are heated, mix in veggie burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.5. Mix in tomatoes and cilantro. No need to drain, unless you like a thicker chili. 6. Season chili with chili powder & pepper. Stir in kidney beans, garbanzo beans, and black beans. 7. Bring to a boil, reduce heat to low, and simmer 45 minutes. 8. Stir in corn, and continue cooking 5 minutes before serving.9. For non-vegetarians, top with low-fat sour cream and reduced fat cheddar cheese. Garnish with cilantro leaves.Tip: Spoon leftover chili into individual containers & freeze them. Put a container in the fridge the night before to have a super delicious meal thawed by lunchtime! I also bring a small container with cheese & sour cream too!
It's no mystery I like Italian-esque food. I adore pasta, but sometimes it's just too much at the end of the day. I'm always trying to get in more veggies, you know, because More Matters and all. Zucchini is actually a wonderful substitute for the carb-backed noodles. You'll need: 3 straight Zucchinis (I used two green and one yellow)1 T Extra Virgin Olive Oil3/4 c. Baby Bellas mushrooms2 Roma tomatoes1/4 c. red wine1/2 T. Minced Garlic (I use jarred when cooking for myself)a few basil leaves (of course!)1/2 c. Prego Mushroom tomato sauce (I cheat a little)Salt & Pepper to tasteShredded Asiago cheese for garnish1. Measure EVOO in a sauté pan and put on low heat.2. Slice tomatoes, basil and mushrooms to sauce-sized pieces and place in a saucepan. 3. Add red wine, garlic and Prego to saucepan and then turn to Low-medium heat. 4. With a vegetable peeler, start making "noodles" by peeling zucchini. Yes, you can use the skin. Peel zucchini until you almost get to the seeds. Discard core. 5. Stir sauce in between peeling zucchini. 6. When all zucchini is peeled, turn heat in sauté pan to Medium. 7. Add zucchini "noodles" to oil and stir often. Zucchini will only take 2-3 minutes. It's done when it begins to turn translucent. 8. Add salt and pepper to taste, then strain excess water from zucchini. 9. Place in the middle of a pretty plate, top with your "homemade" sauce and Asiago cheese.