Vegetarian Chili
Gotta share this recipe for chili that I made a month or so ago, but enjoyed some again tonight from the freezer. You know something is a keeper when your eighteen-year-old says, "Mom, this chili rocks!" It is so easy because you basically just open a bunch of cans and cut some stuff up...simple, plus no meat to have to mess with!
Grandma's Slow Cooker Vegetarian Chili (btw - you can make it on the stove too - just let it simmer for awhile to cook all the flavors in)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 14.5 oz can chopped tomatoes in puree
1 15 oz can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 Tbls chili powder, or to taste
1 Tbls dried parsley
1 Tbls dried oregano
1 Tbls dried basil
*I also add one (1) packet of chili spices and 1 can of tomato sauce.
In a slow cooker, combine all ingredients. Season with spices. Cook for at least two hours on high. Serves 8 and is 5 points per serving. Enjoy!!
Sweet Potato Wedges
Preheat oven to 425 degrees. You could probably do them on the grill too, but I haven't tried that yet. Take 2 large sweet potatoes and slice each into 8 wedges. Put on a cookie sheet and sprinkle with olive oil, salt and some dried rosemary. Bake in the oven for 15 minutes. Stir and bake for 20-25 minutes longer. Enjoy! Serves 4 - each serving is 4 four wedges. 2 points per serving. Yum.
Black been soup...very easy!
1 medium yellow onion, peeled and chopped
1 clove crushed garlic
2 tablespoons olive oil
1 teaspoon ground cumin
2 15-ounce cans of black beans, with liquid
1 cup (half a jar) of your favorite salsa
2 tablespoons lime juice, or the juice of one lime
Plain yogurt or sour cream (optional)
In a medium pot, add the oloive oil and saute the onions until they are soft and translucent. Add cumin and garlic, sauteing for an additional minute. Pour in black beans with their liquid, salsa, and lime juice. Stir to combine and bring to a simmer. Simmer covered for 20 minutes. When serving the soup, top with a dollop of yogurt or sour cream. Serves four. 2 points per serving.
