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Sunday Supper Movement

I always seem to struggle at lunch time. I’m not a sandwich person and I’m pretty picky about my leftovers. If I was home for lunch, I’d have more options… turkey burgers, stir-fries, homemade pizza…. pretty easy stuff that just tastes better when you make them on the spot.

I decided to try my hand at chili this week, healthified since I’m trying to eat less junk and to get back in shape. This one was inspired by a friend of mine, with lots of veggies. Its one of those meals that I think I’d throw just about any veggie or bean I had on hand into, such as my mushrooms that were left over from quesadillas and taco night.

Vegetarian Chili

By Books n’ Cooks

Ingredients for the Chili Seasoning:

  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 3/4 Tbs. kosher salt
  • 1/2 tsp. red pepper flakes
  • 1 tsp. dried minced onion

Ingredients for the Chili:

  • olive oil
  • 2 cloves garlic, crushed or chopped
  • 1 onion, diced
  • 1 red or green pepper, diced
  • 1 c. diced mushrooms
  • 1-12 oz package veggie protein crumbles (I used Smart Ground Mexican Style)
  • 1 can diced tomatoes
  • 1-28 oz. can crushed tomatoes

In a medium saucepan, heat a teaspoon of olive oil. When hot, add onion and sauté until soft.

Add all other ingredients and simmer for 30+ minutes, stirring occasionally, until flavors have fused.

Serve with a cheddar or Mexican cheese blend.

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