Crockpot Chickpea Chili

 

Crockpot Chickpea Chili

serves 10+

 

1 Bunch cilantro, minced

1/2 Large onion, diced

14 oz Bag frozen pepper strips, diced

1 Small poblano pepper, diced

1 Small jalapeno pepper, diced

1 Small serrano pepper, diced

2 Cloves garlic, minced

3 14.5 oz Cans fire roasted tomatoes

2 16 oz Cans chickpeas, drained and rinsed

1 16 oz Can black beans, drained and rinsed

1 Cup water

1 16 oz can tomato sauce

1 15 oz can corn with peppers, drained

1/4 Cup green chiles

1 Tbs lemon or lime juice

2 tsp yellow curry powder

1/2 tsp ground ginger

1/8 tsp ground cinamon

2 Tbs chili powder

3 Tbs Italion seasoning

 

Place all ingredients in crockpot and stir.  Cook on low 4-6 hours.

 

Notes:  Adapted from this recipe.

Wild Rice Lentil Soup

Wild Rice Lentil Soup

serves 6-8

2 Carrots, sliced

1/4 Cup wild rice

1/4 Cup lentils

1 Onion, chopped

2 Cloves garlic, minced

1 Tablespoon oregano

1/2 Tablespoon garlic powder

1 teaspoon black pepper

14 oz can reduced sodium crushed tomatoes

6 Cups water

3 Vegetable bouillon cubes

2 Potatoes, diced

Baby spinach

Place all ingredients, except potatoes and spinach, in soup pot and bring to a boil.  Reduce heat, add potatoes and simmer for about 30 minutes, or until potatoes and rice are tender.   To serve, place a handful of spinach in a bowl and ladle soup on top.

Notes: Cooking time may vary depending on how tender you want your rice and potatoes. You may not want to simmer your potatoes quite as long if you want them more crisp. 

Vegan Jambalaya

Tonight I made Jambalaya.  I adapted this recipe.  It was very good!  It was a little spicy, but my husband and even my 21 month old niece loved it!

Vegan Jambalaya

Serves 6

1 Onion, diced

1 Green bell pepper, chopped

3 Cloves garlic, minced

3 Celery stalks, sliced

1 Cup long grain brown rice, cooked

6 oz. Frozen okra

3 teaspoons Cajun seasoning

2 Links Tofurky sundried tomato and basil sausage, sliced

28 oz Can low sodium diced tomatoes

1 Cup low sodium vegetable broth

In deep skillet, saute onion, bell pepper, garlic, and celery in 1/4 cup water for 3 minutes.  Add remaining ingredients and heat through. 

Veggie Pasta Stew and French Bread

Tonight I made Veggie Pasta Stew using this recipe and a Rapid Rise French bread using this recipe.

It was a hearty meal for a cold day!  By the way, I sauteed my soup veggies in water and not oil and it turned out great!

Lentil Rice Vegetable Stew

Lentil Rice Vegetable Stew

6 Cups water

3 Veggie bouillon cubes

3 Medium carrots, sliced

5 Celery stalks with leaves, sliced

3 Medium potatoes, cubed

1/2 Onion, diced

1 Clove garlic, minced

1- 32oz Can Italian seasoned crushed tomatoes

2 Cups shredded cabbage

2 Cups cooked lentil/rice mixture

1 Tablespoon fresh chopped parsley

2 Teaspoon yellow curry powder

1 Teaspoon dried dill weed

1/2 Teaspoon ground black pepper

Fill stockpot with 6 cups water, add veggie bouillon cubes and bring to a boil.  Add carrots, celery, potatoes, onion, and garlic.  Reduce heat to low.  Add tomatoes.  Simmer on low 35-40 minutes, or until potatoes reach desired tenderness.  Add cabbage and lentil/rice mix.  Then add parsley, curry powder, dill weed, and black pepper.  Heat through and serve.

Notes:  I used left over cooked rice and lentils from another meal.  You could use just rice, just lentils or a combination.