Who needs meat when one can pack in the flavor with vegetables and spices? This chili is full powered in every way and I doubt anyone would even realize, it is meatless. If you are a confirmed meat eater, throw in the meat after browning it. Personally, I would use sausage since that appeals to me more than beef.
The less I eat more, the less, I want it. Someone asked me, recently, how do I determine the main dish, if there is no meat. I never think about it. If the meal is dairy, the lasagna or stuffed shells would be the main dish. Otherwise, I consider each dish to be equal. This brought to be wonder why we have a main dish, in the first place. Any thought?
Veggie Chili (adapted from Allrecipes.com)
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup shredded cabbage
1 cup chopped red bell pepper
2 teaspoons chili powder
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
2 cups frozen corn
1 teaspoon cumin
1/2 tablespoons dried oregano
1/2 tablespoons dried basil
1/2 tablespoon garlic powder
Heat the oil in a large pot over medium heat. Cook and stir the onion, cabbage and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Simple, isn't it? Looking back.......
|Vegetarian Paella from the 21st Century Housewife|
Roasted Vegetable Risotto from The Adirondack Chick
|Maple Syrup Roasted Potatoes and Cauliflower from Simple Living|