Chili

Ingredients

  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • green onions, chopped
  • 1 can tomato sauce
  • 1 can kidney beans
  • 1 can pinto beans
  • 2 cups meatless crumbles
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 + 1/2 teaspoon cumin
  • 2 teaspoons chili powder

Directions

  1. Combine all ingredients in the slow cooker and cook on high for 6-8 hours.

Adapted from AllRecipes.com and Food.com.

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Three Bean Chili

Ingredients

  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • green onions, chopped
  • 1 can tomato sauce
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 + 1/2 teaspoon cumin
  • 2 teaspoons chili powder

Directions

  1. Combine all ingredients in the slow cooker and cook on high for 6-8 hours.

Adapted from MyRecipes.com.

Butternut Squash Chili

Ingredients

  • 1 onion, diced
  • 1 sweet potato, cubed
  • 2 garlic cloves, minced
  • 1 cup frozen corn
  • 1 can tomato sauce
  • 1 can pinto beans
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1 + 1/2 teaspoon cumin
  • 2 teaspoons chili powder

Directions

  1. Combine all ingredients in the slow cooker and cook on high for 6-8 hours.

Adapted from MyRecipes.

Enchilada Quinoa

 

Ingredients

  • 1 15-ounce can black beans
  • 1 15-ounce can diced tomatoes
  • 1 10-ounce can enchilada sauce, divided
  • 1 cup frozen corn
  • 4 servings quinoa
  • 4 ounces cream cheese
  • 1 cup Mexican cheese
  • salt
  • black pepper

Directions

  1. Combine black beans, diced tomatoes, frozen corn, quinoa, cream cheese, with half of the enchilada sauce in slow cooker pot. Fill an empty 15-ounce can with water and add to the mixture.
  2. Add salt and black pepper to taste.
  3. Top with Mexican cheese and remaining enchilada sauce.
  4. Cover and cook for 4-5 hours on high.

Adapted from Creme da la Crumb.

Portobello, Broccoli, and Red Pepper Melts

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Ingredients

  • 4 portobello mushroom caps, cut into strips
  • 1 head of broccoli, cut into florets
  • 1 red bell pepper, cut into strips
  • 2 cloves garlic, minced
  • 4 sub rolls
  • munster cheese slices
  • mayonnaise
  • 2 tablespoons olive oil
  • salt
  • black pepper

Directions

  1. Preheat oven to 425° F.
  2. Mix portobello mushroom strips, broccoli florets, and red bell pepper strips with olive oil, salt, and black pepper in a large roasting pan. Roast for 20 minutes, stirring after the first 10 minutes. Turn off oven heat.
  3. Spread mayonnaise on one side of each sub roll. Evenly divide roasted veggies and scoop into rolls. Top veggies with munster cheese slices.
  4. Place subs on a baking sheet and put in oven as the heat cools. The warm oven will melt the cheese to create a melt.
  5. Serve and enjoy!

Adapted from Martha Stewart.

Honey Garlic Tofu with Carrots and Broccoli

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Ingredients

  • 4 servings rice
  • 16 ounces soft tofu, cubed
  • 1 head of broccoli, cut into florets
  • 1 large carrot, sliced
  • 2 cloves of garlic, minced
  • green onions, sliced
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 cup panko bread crumbs
  • 1/2 cup honey
  • 3 tablespoons soy sauce
  • 1/2 cup water
  • 1 tablespoon corn starch
  • sesame seeds

Directions

  1. Preheat oven to 400° F.
  2. Prepare rice according to package directions.
  3. Place the flour, milk, and bread crumbs in separate bowls.
  4. Take tofu cubes and dip in flour, milk, then bread crumbs. Place on a baking sheet and bake for 25 minutes.
  5. While tofu is cooking, heat oil in a large nonstick skillet over medium to medium-high heat. Add garlic, broccoli, and carrot and sauté until tender.
  6. Heat a small saucepan over medium heat. Add honey and soy sauce and stir to combine. In a separate bowl, combine water and corn starch. Stir until corn starch is dissolved. Add to the saucepan mixture. Stir until sauce is thickened.
  7. Mix together sauce, vegetables, and cooked tofu. Serve over rice and enjoy.

Adapted from Delish Knowledge.