Sunday, January 16, 2011

Winter Chilis

Last Sunday I made some awesome veggie chili from scratch, dried beans and all. Today I made some veggie white chili. They are not super unique recipes but I am going to post them here for future reference. Amounts are approximate since I tend to just add things as I see fit. The first recipe was adapted from this one and the second was much more free form.

Veggie Chili
1/2 cup TVP (soaked and drained, optional)
1/2 cup of frozen diced onion
2 tbsp minced garlic
1 cup dried red kidney beans (soaked overnight)
1 cup dried navy beans (soaked overnight)
1 can petite diced tomatoes with juice
1 can diced tomatoes with chilis with juice
1 orange bell pepper, diced
about 6 baby carrots, diced
1/2 cup or so cauliflower florets
1 tsp chili powder
1 tsp cumin
1 tsp cayenne pepper (more or less depending on how spicy you like it)
1/4 tsp cinnamon
a squeeze of honey
salt and pepper to taste
a little olive oil
1 cup water or broth (or more if needed)

Saute onion, garlic and tvp in olive oil until browned. Stir in all seasonings. Stir in everything else except tomatoes. Simmer stirring occasionally for 30-40 minutes until beans are soft. Add tomatoes and simmer another 20 minutes or so. Add extra seasonings if needed. Serve with shredded cheese and sour cream.
Note: adding the tomatoes later allows the beans to soften faster.

White Veggie Chili
1 cup dried navy beans (soaked overnight)
1 1/2 cups or so frozen sweet corn (from grandma's farm preferably)
2 frozen roasted hot peppers from my garden (or canned chilis will work too)
1 cup leftover brown and wild rice
1/2 cup natural unsweetened applesauce
1/2 cup frozen diced onion
1 tbsp minced garlic
2 cups or so broth
1 tsp butter
1/2 tsp cumin
1/2 tsp Italian seasoning
juice from one lemon
salt and pepper to taste
a little plain yogurt or sour cream

For this one I just put everything into my crockpot and turned it on high for 4-5 hours. Add the yogurt or sour cream at the end. Cheese might be nice too.

2 comments:

SuperMommySometimes said...

Great stuff! I think it's awesome and realistic to incorporate both fresh ingredients and leftovers into the recipes. I'm always looking for ways to re-purpose that leftover rice or whatver I have laying around!

Amy said...

I had all these hot peppers in my garden this past summer. I had no idea what to do with them all. I ended up roasting them, freezing them on a cookie sheet and then storing them in a freezer bag. Turns out they are PERFECT for crockpot cooking. Just drop one or two in there and it practically disintegrates and adds a ton of heat to the dish.