Easy Veggie Chili

Back to list

Ingredients:

• olive oil
• 1 cup frozen peppers and onions
• 1 tablespoon of minced garlic
• 1 28 ounce can tomato sauce I didn't use the entire can but I guess this depends on how think or thin you like your chili
• 2 8 ounce cans diced tomatoes
• 1 4 ounce can diced green chilies
• 1 1 1/4 ounce packet taco seasoning You choose the spice level mild or hot
• 1/2 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 8 ounce can kidney beans
• 1 8 ounce can black beans
• 1 8 ounce can chickpeas
• 1 cup frozen corn
• salt and pepper

Steps:

• Heat a few tablespoons of olive oil in a large pot Fry the onions/peppers and garlic for about 5 minutes
• Add the diced tomatoes sauce green chilis taco seasoning chili and cumin powder
• Bring to a boil and then add all the beans
• Cook for 25 mins on medium flame
• Add corn and cook for another 5 minutes
• Serve with shredded cheddar cheese and/or sour cream

Rocco's Vegan Chili

Back to list

Ingredients:

• 3 tablespoons olive oil
• 2 cups diced onions divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves minced
• 2 cups chopped bell peppers
• 1/2-1 tablespoon chili powder to taste
• 1 tablespoon ground cumin
• 1 28 ounce can chopped tomatoes with liquid
• 3 tablespoons tomato paste
• 1 15 ounce can black beans with liquid
• 1 15 ounce can kidney beans with liquid
• 1 11 ounce can whole kernel corn undrained
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• sea salt to taste
• black pepper to taste
• 1 tablespoon lime juice
• 1/2 cup chopped cilantro
• shredded soy cheese

Steps:

• Heat oil in a large saucepan over medium heat Saut 1-1/2 cups of the onion reserve the other 1/2 cup along with the celery and the carrots until soft
• Stir in the peppers garlic chili powder and cumin Cook about 6 minutes
• Stir in tomatoes tomato paste beans and corn Season with oregano basil salt and pepper
• Bring to a boil and reduce heat to low Cover and simmer for 30 minutes stirring occasionally
• Stir in lime juice and cilantro just before serving Top with the reserved 1/2 cup of chopped onion and soy cheese if using

Spicy Mixed Bean Chili

Back to list

Ingredients:

• 1/2 cup black-eyed peas
• 1/2 cup mung beans
• 1/2 cup lentils
• 2 plum tomatoes
• 1 tablespoon tomato puree
• 1 vegetarian beef stock cube
• 1 teaspoon garam masala
• 1 teaspoon cumin coriander powder
• 1/2-1 teaspoon chili powder
• salt
• water

Steps:

• Soak the beans overnight
• Boil the beans in enough water
• stock cube
• diced tomatoes
• puree and spices together for around 1 hour on medium heat until cooked Towards the end the sauce will thicken up
• make sure it doesnt dry up though by adding some water Add enough water to produce a thick sauce to your own preference
• Taste before adding more salt or chili

Sweet and Savory Vegetarian Bean Casserole

Back to list

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion diced
• 1 apple peeled cored and grated I like Granny Smiths
• 2 medium carrots peeled and grated
• 3 tablespoons tomato paste
• 1 1/4 cups broth or water
• 2 tablespoons apple cider vinegar
• 1 tablespoon dried mustard powder
• 1/2 teaspoon oregano
• 1 teaspoon cumin
• 2 tablespoons dark brown sugar
• salt and pepper
• 3 cups cooked beans of your choice
• scallion
• sour cream

Steps:

• Preheat oven to 350 degrees
• In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
• Mix together the tomato paste with the stock or water
• Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
• Stir well cover and simmer for 5 minutes
• Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
• Garnish with swirls of sour cream and thinly sliced scallions if desired
• NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry