Vegetarian Chili

I am not really a vegetarian, I'm more of a part-time vegetarian.  I feel better when I eat very little to no meat.  I have celiac disease and am lactose intolerant, so I am used to cutting things out of my diet already. How hard could it be to cut out meat also?  Usually it's not a problem, but sometimes I do want a steak. For the most part, I have found myself experimenting with recipes that would normally include meat, to see if I can make a meatless version that is just as satisfying for my family.  It would be easy if I was just cooking for me, but my husband and daughter are carnivores, and really don't care to eat vegetarian meals often, unless I can find a way for them to not miss the meat.  But I found out right away that tofu was not going to be an acceptable alternative for them.  The time or two that I tried tofu in recipes, well, let's just say I had a revolt on my hands!

This chili recipe is one that hits the spot for all of us.  It's thick, flavorful and goes well with crackers or cornbread.  I hope you'll enjoy it as much as we do!

Ingredients:

2 cans Bush's Chili Beans (I use this brand because it's gluten free)
2 cans kidney beans, drained
2 14.5 oz cans diced tomatoes, juice and all
1 bell pepper, chopped (I like red best)
1 medium onion, chopped
1 cup frozen corn
1/2 cup brown minute rice
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon ground cumin
dash cayenne pepper
1 teaspoon salt
1 teaspoon cider vinegar
1/2 tablespoon sugar
freshly ground pepper to taste

Mix everything together in a large sauce pan, bring to a boil, then turn down heat, cover and simmer for at least an hour, stirring occasionally.

Bowl of Confetti

This is one of my favorite meals.  I call it Bowl of Confetti because of all the colors from the veggies.  It's a pretty loose recipe, I just toss stuff in, and the amount of veggies I chop depends on how many people are going to eat it.  My family really enjoys this, it's super easy, and very versatile.  The flavor you end up with depends on what you like.  I usually just go with what is tickling my fancy at the moment.  So start with the basic ingredients, which I will list below. Then, you decide which flavor you're going with.

If you'd like an Asian flavor, mix in a little Chinese 5 spice, a splash of tamari (a gluten free, low sodium soy sauce), and top with a sprinkle of toasted sesame seeds.

For southwest, mix a dash of cumin powder, some chopped fresh cilantro, and some salsa. I also like to add some chopped fresh jalapeno.

Sometimes I like to just mix in a little bit of Dijon mustard.  It gives the veggies just the right amount of kick.

There are times, like today, when all I want is a dash of salt and a little freshly ground pepper.

Here are the basic ingredients. These I always use, but I will add whatever else I feel like at the moment, or what I have around, like frozen peas, water chestnuts, fresh sugar peas, grape tomatoes, cucumber, carrot, yellow squash, zucchini, sweet red onion, garlic, etc.

-Beans, whatever variety you wish. I've used kidney, red, garbanzo, black, etc. If you're using canned beans, drain and rinse them.
-Cooked brown rice (without any butter or oil if you want to keep this fat free), enough for each serving to have 1/2 cup.
-Bell pepper, chopped. I like red best.
-Frozen corn, thawed under hot water
-Mushrooms

Mix it all together, and enjoy! Very healthful, and so yummy!