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Home-style vegetable chili

(Recipe adapted from Betty Crocker Vegetarian Cooking)

Cold snowy night  or just cold and windy?! You want something to warm you back up, this may be the recipe to try. It is simple and can be adapted easily to whatever beans and veggies you like, or whatever your fridge and pantry have to offer.

Ingredients (Makes 4 large servings):
2 tablespoons olive oil
1 medium-large onion, chopped
2 medium carrots, chopped
1 medium green bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
2 cans (15 ounce each) organic dark red kidney beans, drained and rinsed
2 cans (14.5 ounce each) organic diced tomatoes, undrained
shredded cheese, optional (cheese suggestions: Mexican style cheese or Cheddar cheese)
sour cream, optional

Preparation (Preparation time approximately 40 minutes):
1. Add olive oil to medium-sized saucepan and heat. Once the oil is hot, add the onions, carrots, bell pepper, and chile pepper. Cook  the vegetables for 3 to 5 minutes, stirring occasionally.

2. Stir in remaining ingredients (except shredded cheese and sour cream). Heat to boiling. Reduce heat to medium-low; simmer uncovered for 10 to 15 minutes (or until vegetables are tender), stirring occassionally.

3. Serve chili with a dollop of sour cream and sprinkled with shredded cheese.

Home-style vegetarian chili

Home-style vegetarian chili

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Dutch Oven Home-Style Vegetable Chili

It’s a cold night and you are camping. You want something to warm you back up, this may be just the recipe to try. It is simple, delicious, and healthy… and it can be adapted easily to whatever beans and veggies you like.

Ingredients (Makes 4 large servings):
2 tablespoons olive oil
1 medium-large onion, chopped
2 medium carrots, chopped
1 medium green bell pepper, seeded and chopped
½ jalapeno pepper, seeded and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon salt
2 cans (15 ounce each) organic dark red kidney beans, undrained
2 cans (14.5 ounce each) organic diced tomatoes, undrained
shredded cheese, optional (cheese suggestions: Mexican style cheese or Cheddar cheese)

Preparation (Preparation time approximately 40 minutes):
1. Add olive oil to 8-inch Dutch oven and spread around. Add all the ingredients (minus spices). Place on hot coals and place some hot coals on the lid. Allow to heat, stirring occasionally. (Heat of the Dutch oven can be adjusted by adding or removing hot coals from underneath or the lid.)
2. Once heated through (approximately 30 minutes), add spices. Stir and enjoy sprinkled with cheese and fresh baked bread.

Notes:
* Ingredients mentioned above would more easily fit a 10-inch Dutch oven, but if you temporarily place some of the chili into one of the empty cans, while the rest is heating, an 8-inch dutch oven will work as well.
* Combine spices before camping trip and store in little plastic container or ziploc bag. Reducing recipe by half will be sufficient for two people and will more easily fit into 8-inch Dutch oven.
* Assuming, you are making this when camping: Cut all the veggies before cutting the jalapeno pepper. Also, it will be best if you have a ziploc baggy that you could use as a glove substitute when cutting the jalapeno pepper. This will make it easier to avoid getting a lot of the jalapeno juices on your hand and prevent needing a lot of water to wash it off later.

Homestyle vegetarian chili

Homestyle vegetarian chili

Home-style vegetarian chili

Home-style vegetarian chili with sour cream and cheese

 

Recipe adapted from Betty Crocker Vegetarian Cooking

 

Health benefits:
* Carrots are a great source of beta carotene, vitamin C and B, fiber, calcium, iron, and potassium.
* Kidney beans are rich in potassium and magnesium, thus they help to keep blood pressure in check. In addition, the high fiber content can help to reduce bad LDL cholesterol.. Kidney beans are also rich in iron and protein, making them a great meat substitute for vegetarians.
* Tomatoes are rich in vitamin C and E, beta carotene, magnesium, potassium, and calcium.