Vegetarian Chili
by www.trainermomma.com
1 pkg of Hurst's HamBeens Cajun 15 Bean Soup -- beans ONLY (not the Cajun spice packet)
3 8-oz. cans of tomato sauce, no salt added
4 large spoonfuls of salsa
1 1/2 tsp salt
2 Tb chili powder (or more if your family prefers more kick)
pepper, sprinkle generously
favorite seasoning blend, sprinkle generously
1 yellow squash, grated
1 cup matchstick carrots
1 can corn, drained
I use the Quickcook method on the back of the Bean Soup bag to soften my beans:
1. Place rinsed beans in a pot with 3 quarts of water.
2. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking.
Beans should be soft and tender. Sometimes I drain off water or add water, depending how chunky or soupy I want my chili to be. I lean towards the chunky side.
This recipe can take ANY other veggies you want to add. These are just some safe ones I had on hand, however eggplant, peppers, sweet potatoes, etc. would ROCK this dish.
Add the rest of the ingredients, then let simmer for 30 minutes.
Makes 8 1-cup servings.
1 cup is 315 calories.
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1 comments:
Mandi, You should try out this vegan chili. It's AMAZING!!!
Black Bean and Sweet Potato Chili
a goodLife{eats} creation
serves 4
Ingredients:
1 1/2 onions, chopped
3 cloves garlic, minced
1 poblano pepper, diced (deseed if you like)
1 tablespoon olive oil
1 1/4 teaspoons cumin
1 tablespoons chili powder
15 ounces crushed tomatoes
8 ounces vegetable broth
1 teaspoon Morton Season All Seasoned Salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 large carrot, peeled and diced
2/3 cup diced sweet potato
1 cup frozen corn
37.5 ounces canned black beans, drained but not rinsed
1/2 cup fire roasted salsa
2 bay leaves
14 ounce can petite diced tomatoes
1 1/4 teaspoon cornstarch
toppings for serving: Monterrey jack cheese or feta and cilantro
Directions:
Heat the olive oil in a large pot over medium high heat. Add the diced onion and saute for 5 minutes, until tender and golden. Add the garlic and poblano pepper and saute another minute, until fragrant. Add the cumin and chili powder and saute another 2 minutes.
Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.
In a small bowl whisk together the reserved 1/4 cup of broth and the cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat uncovered for one hour. Then, simmer covered with a lid for 30 minutes.
Serve topped with your choice of toppings.
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