We like to go meatless a couple of days a week but it can be a challenge to find a recipe that doesn’t call for soy products. My husband can’t eat soy. During Lent and the meatless Fridays, I’m always straining my brain for nourishing meals that also taste good, too. This one seems to fit the requirements. It has everything you need to be filling and tasty and you can serve it as spicy as you want. I always put chili flakes on the table along with the salt and pepper for those in the family who like to breathe fire!
Vegetarian Chili
1 cup finely grated carrot
1 Portobelo mushroom, minced
One onion, chopped
4 cloves garlic, smashed and chopped finely
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
3 tablespoons barbecue sauce
2 cans beans (black, kidney, pinto, your choice!)
1 cup frozen corn
1 can diced tomatoes
1 cup pasta sauce, your favorite brand
¼ cup chunky salsa
¼ cup fresh cilantro
Chili powder to taste
Ground cumin to taste
Tortilla chips
shredded Cheese
green onions, chopped
sour cream to top
Saute the carrot, mushroom, onion and garlic in a cooking pot with the olive oil until everything is tender. Add the Worcestershire sauce, barbecue sauce, beans, corn, pasta sauce, and salsa. Stir to mix and simmer for about 15-20 minutes. Stir in the chili and ground cumin, cook another five minutes. Add the cilantro and serve. Top with chips, shredded cheese, green onions, and sour cream.
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