Veggie Bean Chili: The only chili recipe you'll ever need.
This chili is spice level 3.5/5 stars -- extra medium, if you will. Please adjust the spices to suit your palate. The dish is perfectly suited for a main course over white rice, as a side dish for dipping, or *even* enjoyed as a midnight snack, because, why not?!
1/4 cup chili powder (don't be afraid to add more!)
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Heat the olive oil in a large pot over medium heat. Stir in the onion, half of the garlic, half of the carrots and season with bay leaves, cumin, oregano, and salt. Cook and stir until veggies are tender, but before the onion starts to brown, then mix in the celery, sweet bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian ground "meat" crumbles [optional]. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Don't forget to taste as you go!
It's okay to let this simmer for a couple hours on a very low temp -- it will fill your home with a lovely aroma!
I discovered this dish at the food bar at PCC - Columbia City. After trying it one evening, I decided it would be an excellent addition to the menu for the Autumn Equinox celebration. This soft dish can be served cold, warm, or at room temperature.
Ingredients (for 8 servings)
4 cups vegetable stock
2 cups quinoa
¼ cup olive oil
1 medium butternut squash - peeled, seeded, and diced (~2lbs)
2 medium sized zucchini squashes, turned on end, sliced lengthwise on north-south axis, then along the east-west axis, then chopped at about a 1/4in piece. (like this)
1 bunch green onions, chopped
1 cup fresh parsley, chopped
1 lime, juiced
~dash of sea salt or kosher salt, black pepper, and pixie dust, to taste.
Bring vegetable stock to a rolling boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, about 15-20 minutes (a little quicker than white rice). Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchini in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, and parsley into the stuffing.
Drizzle with lime juice to taste. Click your heels twice together to complete the magic.
Enjoy as a snack, side dish, or as a main entree.
If the recipe turns out bland, continue to add salt and pepper to the mix to suit your palate.