Pub-Style Vegetarian Chili

Pub-Style Vegetarian Chile (from AllRecipes, Servings: 8, Total Time: 1 hour)

Ingredients

·         1/3 cup olive oil
·         2 cups sliced fresh mushrooms
·         1 cup finely chopped onion
·         1 cup chopped carrot
·         ¾ cup chopped green bell pepper
·         ¼ cup chopped celery
·         1 Tbsp. minced garlic
·         1 Tbsp. chili powder, or more to taste
·         1 Tbsp. ground cumin
·         1 1/8 tsp. salt
·         ¾ tsp. ground black pepper
·         ¾ tsp. dried basil
·         ¾ tsp. dried oregano
·         1 (28 oz.) can whole peeled tomatoes with juice
·         3 cups black beans, undrained
·         ½ (6 oz.) can tomato paste
·         ¼ cup red wine
·         ¾ tsp. hot pepper sauce (such as Tabasco®)
·         2 cups water

Directions

1.)    Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
2.)    Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
3.)    Bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

My husband did not like this dish at all – he said it looked more like soup than chili.  I agree, the consistency is not chili-like at all. If you make this, I recommend adding less water, maybe even removing that ingredient entirely.  I served it over spaghetti squash and it completely saturated the strands (with some leftover!).

As for the taste, it was OK.  One of the reviews on the website said spicy – not so much.  You would need to add a lot more hot sauce than ¾ tsp.  It wasn’t bad, I just feel like the different spices didn’t really lend it to taste like chili.  The fresh vegetables did stay crisp, which made for a difference in consistency.  Overall, though, I will not make again – I have better chili recipes in my stockpile.

Spaghetti Squash with Chili

Spaghetti Squash with Chili (slightly adapted from Better Homes & Gardens, Servings: 4-5, Total Time: 1 hour, 10 minutes)

Ingredients

·         1 2-lb. spaghetti squash

·         8 oz. Morningstar Farms Burger Crumbles

·         ½ cup chopped onion

·         1 clove garlic, minced

·         1 (14 ½ oz.) can diced tomatoes and green chiles, undrained

·         1 (11 oz.) can no-salt-added corn, drained

·         1 (8 oz.) can no-salt-added tomato sauce

·         2 Tbsp. no-salt-added tomato paste

·         2 tsp. chili powder

·         ½ tsp. dried oregano, crushed

Directions

1.)     Preheat oven to 350 degrees F. Halve the spaghetti squash lengthwise and remove seeds and membranes. Place squash halves, cut sides down, on a baking sheet. Bake for 45 to 50 minutes or until tender. Cool slightly. Using a fork, shred and separate the spaghetti squash into strands.

While squash is cooking:

2.)    In a medium saucepan, cook crumbles, onion, and garlic until crumbles are thawed and onion is tender.

3.)    Stir in undrained tomatoes and green chiles, corn, tomato sauce, tomato paste, chili powder, and dried oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.

4.)    Serve sauce with spaghetti squash. If desired, sprinkle with cheddar or Mexican shredded cheese.

I am in love with Spaghetti Squash!  My obsession started in December when I ate at Ruby Tuesday a few times and ordered their Spaghetti Squash Marinara.  Tired of the high-sodium option, I decided to make my own dish.  Instead of using a spaghetti sauce, I decided to use this recipe.  I made a spaghetti squash dish some time ago and it did not turn out well – I’m not sure if I didn’t roast the squash long enough or what, so I was hesitant to try again.  I’m glad I did!  This dish is excellent!

I didn’t change much to the original recipe, mostly just using Burger Crumbles and a couple of heaping teaspoons of chili powder.  The whole dish has a very creamy flavored and the chili is not overly “tomatoey” – the garlic and other spices work well with the dish.  The squash is a nice base and, similar to rice, absorbs some of the tomato sauce and flavor of the chili.  It is healthy and satisfying!

White Bean and Cumin Chili

White Bean and Cumin Chili (slightly adapted from Better Homes & Gardens, Servings: 4, Total Time: 9-10 hours)

Ingredients

·         1 cup chopped onion (1 large)

·         3 cloves garlic, minced

·         2 Tbsp. cooking oil

·         2 14 ½ oz. can tomatoes, undrained, cut up

·         1 12 oz. can beer or nonalcoholic beer

·         1 chipotle chile pepper in adobo sauce, chopped

·         1 Tbsp. cumin

·         1 tsp. sugar

·         ½ tsp. salt

·         2 19 oz. cans cannellini (white kidney) beans, rinsed and drained

·         1 ½ cups coarsely chopped, seeded, and peeled acorn squash (about 12 ounces)

Directions

1.      In a 3 ½- or 4-quart slow cooker combine onion, garlic, tomatoes, beer, chipotle pepper, cumin, sugar, and salt. Stir in beans and squash.

2.      Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

I’ll start off by saying that I just realized I made a mistake on this recipe – I only added 1 can of tomatoes.  Oops!  Still worked, though.  It even ended up being about 6 servings instead of 4!  This dish was not spicy enough for my liking, so I added some additional adobo sauce and pepper to my serving – that got it right.  My husband was OK with the taste and texture, but I think that he prefers a more traditional chili.  Everything was really creamy in this meal and it was pretty filling.  One note, I used Sam Adams Winter Ale for the beer.  I know that the beer will affect the taste, so pick a beer that you like!  Even though my husband wasn’t a huge fan of this, I will make it again – a great way to add some additional vegetables to a vegetarian diet!

Washington Street Alehouse - Wilmington, DE

http://wsalehouse.com/

I am amazed that I have never written about the Washington Street Alehouse!  It is where my husband and I had our first date…and now we live close enough to walk to it.  The Alehouse is a welcoming place, with a sports bar to the right after you enter, a dining room to the left, and a dining room in the back (oh, and a private room on the second floor).  It is dimly lit, but has large windows in the front dining room that they open on warm days.  I have always had wonderful service from both waitstaff and bartenders.  A very friendly place!

On this particular occasion, my husband and I took my father while he was visiting for the weekend.  We decided to have a late lunch at the Alehouse.  I ordered theVegetarian Chili, which was the soup of the day, and the House salad.  As an appetizer for the table, we started with the Soft Pretzels.  I love their pretzels!  Very soft and warm, and seved with just a touch of salt.  As accompaniments, they have their homemade garlic butter, nacho cheese sauce, and spicy mustard.  All are delicious, but I especially recommend the butter!  I have also had their hummus as an app, and it is amazing!

The House Salad came next, baby greens mixed with grape tomatoes, herb-marinated mushrooms and cucumbers, topped with an apple balsamic vinaigrette.  Overall, I like the salad, the dressing is served on the side and adds a hint of sweetness.  The salad is somewhat deconstructed, so you have to mix the different parts yourself.  I am not a huge fan of the marinade on the mushrooms, but they are fine.  It’s a healthy start!

I finished this meal with the Vegetarian chili.  It was a thick chili, very light brown in color, made with beans, carrots, and celery.  Not spicy, but a good mix of flavors.  Almost like what I think a ham bean soup would taste like, without the ham.  Not the usual chili experience, but good.

I cannot wait until we go there again!

Quinoa and Black Bean Chili

Quinoa and Black Bean Chili (from AllRecipes, Time - 1 hour)

      

This is a healthy chili with a good mixture of protein and carbs.  I was hesitant about using quinoa because my husband is not a fan, but he really liked this dish.  He actually wanted me to make it again for a chili cookoff!

Ingredients

·         1 cup uncooked quinoa 

·         1 tablespoon vegetable oil

·         1 onion, chopped

·         4 cloves garlic, chopped

·         1 tablespoon chili powder

·         1 tablespoon ground cumin

·         1 (28 oz) can crushed tomatoes

·         2 (19 oz) cans black beans, rinsed and drained

·         1 green bell pepper, chopped

·         1 red bell pepper, chopped

·         1 zucchini, chopped

·         1 jalapeno pepper, seeded and minced

·         1 Tbsp. minced chipotle peppers in adobo sauce

·         1 tsp. dried oregano

·         salt and ground black pepper to taste

·         1 cup frozen corn

Directions

1.    Cook quinoa according to package directions.  Set aside when finished.

2.    While the quinoa is cooking, heat the vegetable oil in a large pot over medium heat. Stir in the onion.  Ccook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

3.    After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat and serve.

The vegetables stayed crisp-tender and added a nice crunch to the otherwise smooth texture of the chili.  As it stands, the recipe is not quite spicy enough for me, but it is easily amended with some hot sauce.  This chili is very filling due to the high protein and fiber contents of the beans and quinoa.  A keeper in my book!

Slow Cooker Hearty Chili

Slow Cooker Hearty Chili (adapted from KraftRecipes, Total Time: 5 hrs, 10 min., Servings: 8 )

Ingredients

·         1 ½ lb. Morningstar Farms MealStarters burger crumbles

·         1 can  (16 oz.) no-salt added tomato sauce

·         2 cans  (15 oz. each)  red kidney beans, drained, rinsed

·         1 ½ cups  salsa

·         1 cup  frozen corn

·         ½ onion, chopped

·         2 Tbsp.  chili powder

·         1cup  Mexican Style Finely Shredded Four Cheese

Directions

1.       Add all items except cheese to slow cooker; stir. Cover with lid.

2.       Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).

3.       Stir just before serving. Serve topped with cheese.

This chili recipe is really yummy!  I wanted something warm for a somewhat cold day, so chili seemed like just the ticket.  I used Medium salsa, canned corn instead of frozen, an ancho chile pepper, and a chili seasoning packet because we only had about 1 Tbsp. of chili powder..  I could have added another chile pepper for some more kick, but it was still tasty!

I cooked on high for about 3 hours and it ended up perfect – nice and hot!  The taste is not that spicy and you can definitely taste the chili seasoning.  I served over brown rice to increase the carb count a bit.  The protein amount is great for a vegetarian!  Adding the Mexican Four Cheese on top is a great touch – it melts instantly and adds some stingy cheesy goodness. 

Southwestern Pasta Salad

Southwestern Pasta Salad  (slightly adapted from AllRecipes, 8 servings, Total Time: 30 minutes)

Ingredients

·         1 (12 oz.) package rotini pasta

·         1/3 cup vegetable oil

·         ¼ cup fresh lime juice

·         2 Tbsp. chili powder, or to taste

·         2 tsp. ground cumin

·         ½ tsp. salt

·         2 cloves garlic, crushed

·         2 ears corn on the cob, cooked and kernels cut off cob

·         1 (15 oz.) can black beans, drained and rinsed

·         ½ cup diced green bell pepper

·         ½ cup diced red bell pepper

Directions

1.      Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.      In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

3.      Stir in corn, beans, green pepper, and red pepper. Serve chilled or at room temperature.

I started out with ¾ of my package of rotini pasta, but after tossing everything, I found that I needed more pasta because the coating was much too thick.  I like the taste of this dish (it tastes like chili), but it does have a lot of carbs.  Good if you are carbo-loading, not so good if you’re looking for a lot of protein.  The pasta has a nice crunch to it, as do the bell peppers – that mixes nicely with the softer texture of the corn and black beans.  Overall, I like it; however, it leaves my teeth feeling coated, almost like I just drank a soda or something very sugary.  For this reason, I don’t think that I will make this dish again.

Taco Soup

Taco Soup (slightly adapted from Kraft Recipes, 12 servings, Total Time: 30 minutes

Ingredients

1 package Morningstar Farms burger crumbles

½ onion, chopped

3 cans (15.5 oz. each) mild chili beans (check ingredients to make sure they are vegetarian)

1 can (14.5 oz.) diced tomatoes with green chiles, undrained

1 can (14.25 oz.) corn, undrained

1 can (8 oz.) tomato sauce

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

1 ½ cups water

1 ½ cups shredded Mexican or Taco cheese

Directions

1.)    Cook burger crumbles and onions in a large saucepan over medium heat until crumbles are thawed.

2.)    Add all remaining ingredients except cheese.  Bring to boil, then simmer on medium-low heat for 5 minutes, stirring occasionally.

3.)    Top with cheese.

This is a great dish for a cool day – it heats things up in two ways!  Adding the diced tomatoes with green chiles definitely kicks it up a notch – I don’t think I would have been satisfied with the original recipe.  The way it is, it met the tastes of both my husband and me - which is always a plus -  not too spicy and not too mild.  The onions and corn provide a little crispiness to an otherwise soft dish.  The texture is much thinner than the soups I am used to, but the cheese helps to add some thickness to it.  If you like a creamy soup, I suggest adding less water, or draining the tomatoes and corn. 

This is a good base recipe that allows you to easily adjust for the spiciness factor (adding jalapenos, hot sauce, etc.).  Have fun playing around with it!

Homegrown Café (Newark, DE http://www.homegrowncafe.com/)

I absolutely love Homegrown and am sad that it is not closer to where I live.  The atmosphere is comfy/homey and welcoming and the selection of vegetarian/vegan meals (or meals that can be made that way) is great!  There are so many options that it was hard or me to choose when my husband and I went there.  I even had a tough decision on whether to go there for lunch or dinner, since the menu varies slightly.  We eventually opted for lunch, although I plan to go again soon for a scrumptious dinner.

I started off my lunch with a cup of the Southwestern Chili – a bean chili with peppers, onions, tomatoes, spices, and some homemade crackers to top it all off.  It was a little spicy, enough for me to take a sip of water after a couple of spoonfuls.  I definitely liked it and kind of wish I would have ordered a whole bowl.  The peppers, onions, and crackers provided some crunch to the soup; although, the crackers did get a little soft after awhile.  The crackers had a nice spicy kick to them as well.

For lunch, I decided to go with the Sloppy Joe and a side salad.  The Sloppy Joe is beer braised seitan simmered in house-made sauce, topped with caramelized onions and served on a country, crispy roll.  I ate the whole thing!  The seitan was so tasty!  It was almost like I couldn’t stop myself from savoring each bite while I was in the restaurant.  The caramelized onions were perfectly cooked and the house-made sauce smothering the seitan had a wonderful, tomato and BBQ taste.  The side salad was a bed of fresh greens and house vinaigrette.  There was just a touch of vinaigrette, so it was slightly dry, but the dressing that I did taste was similar to an Italian dressing, though not distinctly Italian.

I definitely recommend checking out Homegrown and enjoying all of the wonderful options that they have to offer!

“Chili” Cheese “Dog”

I must tell you  – I have never had a Chili Cheese Dog.  Alas, when I was a kid, I liked my hot dogs with a slice of American cheese, ketchup, and mustard.  No chili.  I was walking through Trader Joe’s and saw that they had a can of Vegetarian Chili (organic too) – so I started thinking about it.  Could I?  Should I?  The answer – YES!  Well, this chili is probably not the best for hot dogs – what with all the beans, but that’s okay.  It was nice to try something new.  I used a Martin’s Long Roll (love Martin’s – plus it’s made in my hometown) and topped the dog and chili with shredded Mexican cheese.  Overall, tasty and I’ll probably do it again J