Vegetarian chili recipe
Feb. 9th, 2008 04:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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tattycat, to aid her in her pursuit of a meatless Lent. This recipe is dead easy -- you're just chopping things up and opening cans. The hardest part is leaving it alone until it's done cooking.
I usually just slice the peppers into strips instead of dicing them into little squares. It looks more festive, I think. And it takes less time. Cook/preparation time is about an hour.
It's vegetarian if you garnish it with cheese and sour cream, and it's vegan if you leave those off. Don't be tempted to use vegan cheese -- totally not worth it. You might as well pick up a cube of yellow Fimo clay and grate that over your chili.
Vegetarian/Vegan Chili
1 tbsp oil
1 large chopped onion
1 tsp/clove minced garlic
2-4 tbsp chili powder
1 diced red pepper
1 diced green pepper
1 each medium diced zucchini and yellow/summer squash
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 14 1/2-oz can stewed tomatoes, undrained
1 11-oz can corn with peppers and onions, drained
1 15-19 oz can rinsed and drained black beans
1/4 tsp salt
For vegetarians: reduced-fat sour cream and Cheddar cheese for garnish
Directions: Heat oil in soup pot over medium heat. Add onion, garlic and chili powder; cook until onions are softened. Add red and green peppers; cook until softened. Add squashes, oregano and cayenne pepper, and cook five minutes. Add tomatoes; cook 10 minutes. Stir in rest of ingredients, cook until heated through. Serve with rice and desired garnishes. Serves 8 normal people, or two very hungry college girls for lunch and dinner.
Less than 150 calories per serving, with the sour cream, and unbelievably good.
Another vegetarian "recipe" I like to make is fajitas. Grab a packet of fajita seasoning from the spice aisle (check the ingredients if you're aiming for vegan; sometimes there's dairy or bouillon), slice three or so bell peppers into strips along with a Vidalia onion, cook the onion until it's softened in a skillet with some oil, toss in the peppers, cook until they're soft, add the seasoning packet and water, and cook until you're satisfied with it. Serve with toppings of your choice -- I recommend black bean and white corn salsa. Refried beans and cheese if you're looking for protein. As an avowed omnivore, I do not miss the meat in fajitas at all when I make these.
To get the closest meat fajita experience, you'll want to let the onions and peppers blacken a bit. Don't let it burn to a crisp, but definitely let the onions caramelize. Or you can roast the peppers under the broiler before you cut them up.
tattycat, to aid her in her pursuit of a meatless Lent. This recipe is dead easy -- you're just chopping things up and opening cans. The hardest part is leaving it alone until it's done cooking.I usually just slice the peppers into strips instead of dicing them into little squares. It looks more festive, I think. And it takes less time. Cook/preparation time is about an hour.
It's vegetarian if you garnish it with cheese and sour cream, and it's vegan if you leave those off. Don't be tempted to use vegan cheese -- totally not worth it. You might as well pick up a cube of yellow Fimo clay and grate that over your chili.
Vegetarian/Vegan Chili
1 tbsp oil
1 large chopped onion
1 tsp/clove minced garlic
2-4 tbsp chili powder
1 diced red pepper
1 diced green pepper
1 each medium diced zucchini and yellow/summer squash
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 14 1/2-oz can stewed tomatoes, undrained
1 11-oz can corn with peppers and onions, drained
1 15-19 oz can rinsed and drained black beans
1/4 tsp salt
For vegetarians: reduced-fat sour cream and Cheddar cheese for garnish
Directions: Heat oil in soup pot over medium heat. Add onion, garlic and chili powder; cook until onions are softened. Add red and green peppers; cook until softened. Add squashes, oregano and cayenne pepper, and cook five minutes. Add tomatoes; cook 10 minutes. Stir in rest of ingredients, cook until heated through. Serve with rice and desired garnishes. Serves 8 normal people, or two very hungry college girls for lunch and dinner.
Less than 150 calories per serving, with the sour cream, and unbelievably good.
Another vegetarian "recipe" I like to make is fajitas. Grab a packet of fajita seasoning from the spice aisle (check the ingredients if you're aiming for vegan; sometimes there's dairy or bouillon), slice three or so bell peppers into strips along with a Vidalia onion, cook the onion until it's softened in a skillet with some oil, toss in the peppers, cook until they're soft, add the seasoning packet and water, and cook until you're satisfied with it. Serve with toppings of your choice -- I recommend black bean and white corn salsa. Refried beans and cheese if you're looking for protein. As an avowed omnivore, I do not miss the meat in fajitas at all when I make these.
To get the closest meat fajita experience, you'll want to let the onions and peppers blacken a bit. Don't let it burn to a crisp, but definitely let the onions caramelize. Or you can roast the peppers under the broiler before you cut them up.