Funny thing about living near Cincinnati...everyone loves their chili! And they all have a preference- Gold Star vs. Skyline. Honestly, I couldn't stand either one even before I began to eat a more vegetable based diet.
But about two years before we moved here, I came across this recipe in an old cookbook my husband's mother gave him, Healthy Heart One-Dish Meals. It doesn't take much to modify any chili to fit a Vegetarian lifestyle. To be purely Vegan, it would probably have to be a strictly bean version.
Basic Recipe:
1 pound meat (I use Quorn grounds, but it does have rehydrated egg white in it)
2 cups chopped organic onion*
1 cup chopped organic green pepper*
2 cloves organic garlic, minced
2 Tbsps. organic chili powder
1 tsp. sucanat
1 tsp organic paprika
1/2 tsp. sea salt
1/4 tsp. ground red pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1 tsp. Bragg's raw apple cider vinegar**
1 (15 oz) can organic kidney beans, drained and rinsed
1 (14 1/2 oz) can organic whole tomatoes, undrained and coarsely chopped***
1 (8 oz) can organic tomato sauce***
1 organic bay leaf
Coat a dutch oven with cooking spray or small amount of organic canola oil. Add meat, onion, green pepper and garlic; cook over medium heat until meat is browned, stirring until it crumbles. [IMPORTANT- If you are using Quorn, do NOT add until these veggies are cooked and you have added all other ingredients, including liquid from tomatoes to the pot.] If using beef, drain meat mixture and return to pot.
Add chili powder and next 11 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until mixture is very thick, stirring often. remove and discard bay leaf.
Recipe Book Notes- "That's one way to serve traditional cinnamon-spice chili in the Queen City. If you want this two-way version plus extra toppings, just keep counting:"
Two-way = place one serving chili on 3/4 cup cooked spaghetti
Three-way = plus shredded cheese
Four-way = plus chopped onions
Five-way = plus beans (already in this recipe!)
All-the-way = plus oyster crackers
My notes:
*Onion and green pepper can be minced to cook down to the point of unnoticeable for picky eaters.
**Raw apple cider may be stronger than conventional, so taste and adjust sucanat amounts or switch to evaporated cane juice crystals if necessary.
***I often use canned organic diced tomatoes to eliminate the step of chopping these. I've also sometimes been without tomato sauce on hand and have used organic tomato juice to add additional liquid. Filling the empty diced tomato can with that amount of water (14 1/2 oz) can serve also. Saves you some money too!
This is a great, flexible recipe that our whole family eats. Admittedly, my meat eaters prefer the beef, but my theory is over time their taste buds will adjust and they won't even notice. The great thing about Quorn is that my vegetarian daughter came to me and said she couldn't eat the chili because it had meat in it. Love it when I fool them! After I let her in on the secret, she enjoyed the chili too!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, April 13, 2011
Wednesday, February 16, 2011
Lentil Chili
8 cups vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 tsps chili powder
16 ounces brown lentils (about 2 1/4 cups)
2 (15-ounce) cans diced tomatoes
1/4 cup chopped cilantro
1. Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion and pepper are tender.
2. Stir in chili powder and cook 1 minute, stirring constantly.
3. Add lentils, tomatoes and remaining 7 1/4 cups broth.
4. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender.
5. Uncover and cook 10 minutes longer.
6. Stir in cilantro and serve.
Notes:
You can add a piece of kombu to the pot while the beans are cooking to add iodine and speed up the cooking time a little.
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 tsps chili powder
16 ounces brown lentils (about 2 1/4 cups)
2 (15-ounce) cans diced tomatoes
1/4 cup chopped cilantro
1. Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion and pepper are tender.
2. Stir in chili powder and cook 1 minute, stirring constantly.
3. Add lentils, tomatoes and remaining 7 1/4 cups broth.
4. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender.
5. Uncover and cook 10 minutes longer.
6. Stir in cilantro and serve.
Notes:
You can add a piece of kombu to the pot while the beans are cooking to add iodine and speed up the cooking time a little.
Zippy Corn Chowder
1 medium onion, chopped
1 medium green pepper, chopped
2 Tbsp. coconut oil*
14 1/2 oz vegetable broth or bouillon
2 large red potatoes, cubed
1 jalapeno, chopped
2 tsp Dijon mustard
1 tsp salt
1/2 tsp paprika
1/2-1/2 tsp red pepper flakes
3 cups frozen corn
4 green onions, chopped**
3 cups milk of choice***
1/4 cup flour of choice****
1. In a large saucepan, saute onion & green pepper in the coconut oil until tender.
2. Add broth & potatoes. Bring to a boil, reduce heat, cover & simmer about 15 minutes.
3. Remove lid, stir in jalapeno, mustard, salt, paprika & red pepper flakes.
4. Add corn, green onions & 2 1/2 cups of the milk.
5. In a separate bowl or cup, combine flour & remaining milk until smooth. Gradually add this to the soup.
6. Bring to a boil. Cook and stir about 2 minutes or until thick.
Notes:
*I prefer coconut oil for sauteing because it will not oxidize at normal cooking temperatures.
**The green onion are optional
***I prefer unsweetened almond or coconut milk.
****I prefer spelt flour or you could substitute organic corn starch or potato starch for high sensitivities to gluten.
This is a versatile recipe that you can reduce or increase the heat to accommodate your personal taste. As always, with all of my soup recipes, this is great paired with the Fast Cuban Bread.
1 medium green pepper, chopped
2 Tbsp. coconut oil*
14 1/2 oz vegetable broth or bouillon
2 large red potatoes, cubed
1 jalapeno, chopped
2 tsp Dijon mustard
1 tsp salt
1/2 tsp paprika
1/2-1/2 tsp red pepper flakes
3 cups frozen corn
4 green onions, chopped**
3 cups milk of choice***
1/4 cup flour of choice****
1. In a large saucepan, saute onion & green pepper in the coconut oil until tender.
2. Add broth & potatoes. Bring to a boil, reduce heat, cover & simmer about 15 minutes.
3. Remove lid, stir in jalapeno, mustard, salt, paprika & red pepper flakes.
4. Add corn, green onions & 2 1/2 cups of the milk.
5. In a separate bowl or cup, combine flour & remaining milk until smooth. Gradually add this to the soup.
6. Bring to a boil. Cook and stir about 2 minutes or until thick.
Notes:
*I prefer coconut oil for sauteing because it will not oxidize at normal cooking temperatures.
**The green onion are optional
***I prefer unsweetened almond or coconut milk.
****I prefer spelt flour or you could substitute organic corn starch or potato starch for high sensitivities to gluten.
This is a versatile recipe that you can reduce or increase the heat to accommodate your personal taste. As always, with all of my soup recipes, this is great paired with the Fast Cuban Bread.
Friday, December 3, 2010
Pasta e Fagioli
I was in Half-Price Books today browsing for some Vegan cookbooks...didn't find any! But, one vegetarian cookbook had a recipe for this Italian veggie soup that I've liked in the past. Came home & googled the name, but came up with about 10 different websites for recipes of Olive Garden's version...sorry, don't want to make anything that requires 9 quarts of chicken broth.
Then I remembered my Rachael Ray cookbooks. Surely, she had a usable version! And as always, Rachael didn't disappoint! I have a habit of marking my cookbooks so I know if I've tried something and if we liked it. Turns out, I had "very good" underlined at the top. So here's my modified vegan version.
2 cloves garlic, minced
2 Tbsp EVOO (RR says "two times around the pot")
1 carrot, peeled & finely chopped
1 medium yellow onion, peeled & chopped
2 stalks celery, tender pieces (from the heart?), chopped
2 stems fresh rosemary, left whole (I had to sub about 2 tsps dry)
Several sprigs fresh thyme, leaves stripped from stems & chopped, about 2-3 Tbsp
coarse salt & black pepper, to taste
16 ounces tomato juice or sauce (my sauce is home canned, so it's more like thick tomato juice)
30 ounces vegetable broth (I used the equivalent of bouillon)
1 can Organic kidney beans, drained (can use cannellini too!)
1 cup pasta (I used Barilla piccolini wheels. To make gluten free, use quinoa or rice pasta, etc.)
Heat garlic in olive oil over medium heat in a Dutch oven (deep pot). Add veggies, herbs and salt & pepper. Cover & cook 5 minutes, stirring ocassionally. Add broth and bring to a boil. Add beans and pasta. Reduce heat to a simmer and cook 10 minutes, until pasta is al dente.
Paired this with a salad and homemade crusty bread dipped in olive oil & herbs. Yum!
**My whole purpose in looking for this recipe was because I'd thawed some previously frozen chili for the family and wanted to have a hearty soup/stew for myself...it's cold here! But the smell & appearance was so tantalizing that all but 2 of the family dove into the pasta e fagioli. I had to get aggressive to have a 1/2 cup of it left for my lunch tomorrow!**
Then I remembered my Rachael Ray cookbooks. Surely, she had a usable version! And as always, Rachael didn't disappoint! I have a habit of marking my cookbooks so I know if I've tried something and if we liked it. Turns out, I had "very good" underlined at the top. So here's my modified vegan version.
2 cloves garlic, minced
2 Tbsp EVOO (RR says "two times around the pot")
1 carrot, peeled & finely chopped
1 medium yellow onion, peeled & chopped
2 stalks celery, tender pieces (from the heart?), chopped
2 stems fresh rosemary, left whole (I had to sub about 2 tsps dry)
Several sprigs fresh thyme, leaves stripped from stems & chopped, about 2-3 Tbsp
coarse salt & black pepper, to taste
16 ounces tomato juice or sauce (my sauce is home canned, so it's more like thick tomato juice)
30 ounces vegetable broth (I used the equivalent of bouillon)
1 can Organic kidney beans, drained (can use cannellini too!)
1 cup pasta (I used Barilla piccolini wheels. To make gluten free, use quinoa or rice pasta, etc.)
Heat garlic in olive oil over medium heat in a Dutch oven (deep pot). Add veggies, herbs and salt & pepper. Cover & cook 5 minutes, stirring ocassionally. Add broth and bring to a boil. Add beans and pasta. Reduce heat to a simmer and cook 10 minutes, until pasta is al dente.
Paired this with a salad and homemade crusty bread dipped in olive oil & herbs. Yum!
**My whole purpose in looking for this recipe was because I'd thawed some previously frozen chili for the family and wanted to have a hearty soup/stew for myself...it's cold here! But the smell & appearance was so tantalizing that all but 2 of the family dove into the pasta e fagioli. I had to get aggressive to have a 1/2 cup of it left for my lunch tomorrow!**
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