Tag Archives: vegetarian chili

QUICK MEAL – Embellished Amy’s Chili

During the holidays I think we are all struggling to get healthy meals on the table as we run from errand to errand and holiday pageant, to holiday music production, etc…I know I am.  An easy solution is to buy some pre-made meal items and “healthy” them up a bit.

A tried and true brand is Amy’s Kitchen.  There are so many of their products that I really like (Their black bean enchiladas are awesome).  My meat-loving boys also love their Vegan Chili, which is saying a lot.

The other day I made a pot of Amy’s vegan chili in 5 minutes flat and embellished it in an attempt to bring the total sodium level down.  I warmed all of the following in a pot and that served as dinner:

I served the chili with a choice of either tortilla chips or sliced bell peppers (my choice) and Tapatio sauce on the side.  The chili pictured above was also served atop polenta.

What are your favorite FAST meals this time of year?  Any tricks to share?

image of canned chili courtesy of amys.com

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Filed under Beans/Legumes, Gluten Free, Main Dish, Quick, Quick Tips, Recipes, Vegan, Vegetarian

CROCK POT VEGETARIAN CHILI – Guest Blog By Catherine of Weelicious

Today we have another guest post from Catherine McCord of Weelicious!  We all loved her first Guest Blog for Veggie Grettie where she made Crock Pot Black Bean Soup and I know you will also love her Crock Pot Vegetarian Chili.  I personally always need to have a good arsenal of quick and easy recipes…life gets busy!  Enjoy.

~

In my quest for new and interesting flavors for Kenya, I focus in on one flavor and obsess about how I can introduce it to him in order for him to love it, but not be overwhelmed by it. At the same time, I’m always trying to create a dish the whole family can eat (plus leftovers for a few days). This week, chili powder was my focus.
It’s hot, smokey, a little spicey and delicious. Most people wouldn’t dream of a 10 month old liking something so intense, but I feel like babies palates are ready for anything as long as it’s not over powering.
There are 2 tablespoons of chili powder in the recipe which sounds like a lot, but the recipe also serves 16 people! When I say I like leftovers, I mean it. When the chili is finished, I put 2 cups in a Cuisinart and whiz it up for Kenya to have over the next few days. It’s packed with all the things he needs in his diet.

Vegetarian Chili (Serves 16)

1 16 Oz Cans Organic Chopped Tomatoes
2 32 oz Boxes Vegetable Broth
6 Cups Raw Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
2 Tbsp Olive Oil
1 Onion, minced
5 Cloves Garlic, minced
6 Celery Stalks, chopped
6 Carrots, chopped
1 Bell Pepper, chopped
2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
2 Tsp Salt
1 Tsp Sweet Paprika
1 Large Bunch Dinosaur Kale, chopped

1. Place the first 3 ingredients in the Crock Pot.
2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients and stir to combine.
3. Cook on high for 12 hours.
4. Serve.

**Allow to cool, place in appropriate container or Ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.

For a printable version of this recipe click here.

For more Weelicious recipes click here.

Photo courtesy of Weelicious.com

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Filed under Beans/Legumes, Crock Pot, Gluten Free, Guest Blog, Main Dish, Recipes, Soup, Vegan, Vegetarian