Hello. I sometimes make a vegetarian chili for my veggie-only friends. I chop:
onion, celery, carrots, green and/or red peppers, and any other vegetables I want to add (sometimes broccoli, zucchini....anything really). Cook in oil until wilted.
Add cans of tomatoes or tomato juice or tomato soup (your choice), a can of corn niblets, drained (this makes it nice and sweet and crispy); a can of red kidney beans, maybe a can of chickpeas, sometimes a handful of dried red lentils. Then I grate in as much garlic as I feel like having that day (usually at least 3 to 6 cloves). I don't fry the garlic with the onions, as over-frying makes garlic bitter.
Season with garlic salt, celery salt, chili powder (I have recently discovered there are dift. kinds of chili powders, and chipotle chili is now one of our favorites), salt and pepper to taste.
Then just cook until all the veggies and lentils are soft, and it's good and hot. Serve over rice.
The Following User Says Thank You to Woodi For This Useful Post:
This is an easy recipe that my mother taught me to make, and it's good topped with cheddar or pepper jack cheese. I sized it down for a smaller crowd for you.
-1 small yellow onion, chopped
-1/2 bell pepper, chopped
-2 medium tomatoes, seeded and chopped
-1/2 lb lean ground beef
-2 12 or 16oz cans of kidney beans, drained
-12oz can tomato sauce
-1tbsp chili powder
-1tsp garlic powder
salt and pepper to taste
Brown the beef, then add onion and pepper. Cook until sauteed. Stir in the spices(and any other additional ones), then add tomatoes, beans, and sauce. Cover and cook one hour, stirring occasionally.
You could probably even do this in the slow cooker over medium all day.
The Following User Says Thank You to Jenelle For This Useful Post:
Thanks so much, Woodi and Jenelle, and sorry that it has taken me a while to respond, but I've been down with the flu. The recipes sound really good, and I appreciate so much your taking the time to share. Can't wait to try them.