(There should be a delicious-looking picture of the chili here but I was so worried about my family liking it that I didn’t take one )
I recently posted asking for some vegetarian meal ideas and resources. I got some fantastic responses. So fantastic, in fact, that you should go back to read the comments. I got some great recipe ideas and site recommendations. I didn’t waste any time with that info. I’m going to try to make at least one completely meatless dinner per week and see what recipes I can find to add to my fall/winter meal ideas. Each time I try one I’ll let you know how it goes (and hopefully remember to snap a photo for you!)
Today I’m sharing my first attempt. We are fans of chili, especially in the crock pot. It’s easy, tasty and versitile. I usually make it with ground beef, diced tomatoes, kidney beans and seasoning. I decided I was willing to give meatless chili a try so I went to All Recipes and found a slow cooker vegetarian chili that looked tasty.
I was so nervous about making it and how it would turn out. I envisioned taking one bite and then preheating the oven for the backup pizza. (You’re going to think I’m weird for this) I even emailed David at work to warn him that I was making the chili and hoping it came out good. So we sat down to dinner and I waited for him to say something, anything, positive about it. He didn’t say a word. I ate all of mine (and LOVED it) and finally said, “Why haven’t you said anything about the chili!!” David made this weird face and said, “Why are you so worried about this chili? You’ve made it about a hundred times.” I warned him to stop mocking me and reminded him that it was vegetarian chili. Apparently I hadn’t mentioned the vegetarian part in my email to him so he didn’t give it a single thought. When I pointed out that it looks completely different than our usual chili he agreed, all the while I’m wondering how on earth he didn’t notice the 10 extra ingredients.
All that to say … it was wonderful and we both loved it. I’m keeping this recipe around this winter. The beans ended up costing the same amount as the ground beef would have but this recipe made twice as much as the other one I use. I froze half of it for another meal. Down side? My daughter turned her nose up at it and only ate her one required bite. I’m not giving up though. I think it’s only because I don’t usually cook with a lot of beans. She has no idea that lots more are in her future
Here’s the recipe:
- 1 (19 ounce) can black bean soup (I just used black beans, no soup)
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (16 ounce) can vegetarian baked beans
- 1 (14.5 ounce) can chopped tomatoes in puree (I used diced tomatoes, un-drained)
- 1 (15 ounce) can whole kernel corn, drained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chili powder, or to taste (I used close to 2 tbsp.)
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- dash of red pepper flakes (or more)
Mix all ingredients in the crock pot and cook for at least two hours. Mine slow-cooked for 6 hours. I didn’t use the celery or the garlic. I would have used the garlic (because I LOVE it) but I didn’t realize I had run out of it, so I used some garlic powder instead. We topped it with sour cream and a little cheddar cheese. Really delicious.
Why I do what I do ~ So Chloe didn’t want to eat the chili. She is always required to try at least one bite of every food on her plate. Her one bite of the chili? She picked out the individual pieces of corn to make her one bite. Tricky little kid … Have you liked Domestic Cents on Facebook yet?