Warm up with some yummy vegetarian chili

With snow looming on the horizon today it seems like the perfect day for some warm spicy chili. This has become one my favorites. Today I'm starting a new "feature", the JK rating system for how my husband and  I like the recipes. Enjoy!

Vegetarian Chili
Recipe adapted from: Joy of Cooking
by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker

What you need:

2 tablespoons olive oil
1 cup chopped peeled carrots--chopped very finely
1 cup chopped red bell peppers
1 cup chopped green bell peppers
1 cup chopped onions
2 cloves garlic, minced
1 to 2 fresh or frozen green chili peppers-leave seeds in
1 tablespoon ground hot chili pepper
1 tablespoon ground cumin
1 28-ounce can dice tomatoes, with juice
One 16-ounce can red kidney beans, rinsed and drained
One 16-ounce can chili beans, with sauce
Two 16-ounce can black beans, rinsed and drained
1 16 oz can tomato sauce
Salt to taste

What to do:

1. Heat olive oil in a large saucepan over medium heat.
2. Add carrots, bell peppers, onions, and garlic. Cook, stirring, until the onions are golden, 12 to 15 minutes.
   
   
   
3. Add chili peppers and cumin. Cook, stirring, for 2 minutes.
4. Stir in tomatoes, beans, tomato juice, and salt to taste. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more tomato juice or water as needed, about 45 minutes.
   
   
   
5. Enjoy!
   
   Notes:
   *the longer you cook it the thicker and better the flavors blend
   *To bring down the spice add some shredded cheddar cheese (yum!)
   *Works great re-heated for lunches, makes quite a few leftovers
   Rating: 4.5/5 stars
   
   

Cheddar Potato Soup

Cheddar Potato Soup

What you'll need:
1/3 cup chopped onion
2 tablespoons butter
4 cups diced peeled potatoes
3 cups vegetable broth
2 cups (8 ounces) shredded cheddar cheese (add more to taste I sometimes add up to 3 cups also thickens the soup)
2 cups milk
1/4 teaspoon pepper
Dash paprika

What to do:
1. In a large saucepan, saute onion in butter until tender.
2. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
3. Puree in small batches in a blender until smooth; return to the pan.
4. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. 

Makes about 8 servings.

Notes:
Be very careful when blending the hot soup. Make sure to secure your lid before you go and keep a hand on it. I divide the soup into two batches to blend.

chocolate-chipotle chili

CHOCOLATE-CHIPOTLE CHILI
Adapted from http://urbanvegan.blogspot.com

What you'll need:
1 large onion, chopped
4 cloves garlic, sliced

2 cans beans of your choice (I used pinto and  navy)
½ cup textured vegetable protein
1 6 oz can tomato paste
1 28 oz can tomato puree
1 cup red and/or green pepper, chopped
1 cup corn (frozen is fine)
1 T dried parsley
1 T dried cilantro
3 T olive oil
1½ -2 tsp chipotle chili powder (Start with less and add to taste)
2 tsp cumin
½ tsp salt
Water or veggie broth to add, as needed 

½ cup dark chocolate buttons or chips, minimum 60% cocoa

Optional ingredients to add if you like:
¼ tsp of cayenne pepper
1 carrot, diced
1 stalk celery, diced
1½ T agave nectar

What to do:
1.Heat olive oil to medium in a frying pan. Add onions and garlic and cook until glossy—a few minutes.

 2. Mix onion and garlic with all vegetables, textured vegetable protein, and seasoning in a large crock pot (the only thing you should not add at this point is the chocolate)
3. Cook in your crock pot until veggies are semi-soft and all ingredients are mixed well, stirring occasionally. The recipe should reach a boil before you move on.
4. You may want to add water or veggie broth if you allow the chili to cook for a while. You may also need it if the chili is to thick. Keep your eye on it in the crock pot and stir occasionally.   
5. Add chocolate, mix in well. Add seasonings to taste

6. Cook chili until everything is well mixed and soft. This could be a an hour or longer deepening on how hot you cook and how much time you have. I often times like to start this on Friday evening let it cook until I go to bed, refrigerate over night, and then reheat Saturday morning and serve for lunch.7. Serve 6-8 people

Notes:
This works well for lunches during the week
The longer you cook the chili the better the flavors blend together. This is why I offten cook chilis like this for 2 diffrent days.

Blue chesse pecan salad

This recipe was inspired by my trip to Lanesboro, MN this last summer. What did I learn, salad is what you make of it. This salad's ingredients hit on many of the food groups you need each day and will also fill you up. It makes a great weeknight super or is easy to pack for a quick filling lunch.
Blue cheese pecan salad
What you'll need:
*Your favorite lettuce or spinach mix (note this could be as simple as a head of iceberg chopped up)
*Blue cheese
*Pecans chopped into bite sized pieces
*Raspberry walnut vinaigrette
*Optional: raisins, and/or an apple chopped into bite sized pieces

How to make it: 

1. Add all ingredients together, with as much or little as you like. Enjoy!

Notes:

*This is a Kristel original salad combination.

*When taking salad in your lunch take a separate container for the dressing so your salad doesn't get soggy. Add in right before you eat.

totellini casserole

You’ll need:

*1 bag frozen cheese tortellini

*1 jar alfredo sauce OR 1 jar tomatoe based pasta sauce

*You favorite vegetables such as bell pepper, mushrooms, tomatoes, etc chopped into bite sized pieces

*16 oz shredded cheese (your favorite white cheese such as mozzarella)

In a 13X9 casserole dish layer your ingredients in this order:

        *All frozen tortellini

        *Your chopped vegetables

        *Your chosen sauce either alfredo or tomato based pasta sauce

        *Your cheese

Make sure to spread all of the layers out so you get an even taste of all ingredients

Bake at 375 for about 25 minutes until the cheese is melted and brown

Notes:

*Thanks to Jenny who gave me the idea to get started creating this one!
*This is a Kristel original recipe.

*It makes great left overs for lunch.
*It is an easy weeknight meal as you can go from making to table in about 30-35 minutes

Fiesta Tamale Pie

Today's recipe:

Fiesta Tamale Pie

This recipe is from John's Uncle Brent Taylor. Originally a 'meaty' recipe I have changed it to be veggie friendly. I do this with lots of recipes as most recipes are easy to change if you know what to sub.

What you'll need:

*2TB cooking oil

*1 medium sized onion, chopped

*1 clove garlic, minced or pressed (or garlic seasoning to taste)

*1 12 oz can black beans (also you can add tofu crumbels as an additional protein)

*1 cup cheese (of any kind that you like)

*1 can (28 oz) tomatoes

*1 can (1 lb) whole kernal corn, drained

*1 TB chili powder

*½ teaspoon oregano

*½ teaspoon ground cumin

*2 eggs, lightly beaten

*1 cup milk (regular or soy)

*1 cup corn meal

*1 ½ cups (6 oz) shredded cheddar cheese

1. Heat oil in a wide frying pan over medium heat.
   
2. Add onion and garlic and cook until onion is soft.
   
3. Add in beans
   
4. Stir in tomatoes (break up with a spoon) and their liquid, corn, chili powder, oregano, cumin.
   
   
   
5. Cover, reduce heat and simmer for 10 minutes. Stir in cheese.
   
6. Spread mixture in a shallow 3 pt. casserole or 9x13 baking dish.
   
7. In a bowl, combine eggs and milk. Stir in corn meal.
   
8. Sprinkle top with cheese.
9. Spoon evenly over bean mixture, making sure corn meal is well distributed.
   
10. Bake uncovered at 350 degrees for 45 minutes or until top is set and lightly browned.
    

Makes six servings

Notes:
*this makes great lunch leftovers