Veggie Chili

This tasted a little more like a soup than a chili, so call it Black Bean Veggie soup if you want :-D. I didn’t measure the spices, so just taste as you go (without burning yourself!). It makes 6 generous servings.

Spices:
Smoked paprika
Chipotle sea salt
Ground cumin
Cilantro

Ingredients:
400 grams (measured dry) black beans
1 15-oz can corn
4 mini sweet peppers, sliced/chopped
4 carrots, chopped
1.5 tablespoons minced garlic
255 grams chopped onions (frozen)
1 cup TVP
3 beefsteak tomatoes
1 tablespoon vegetable bullion (better than broth–beef would have been best but I only have veggie)
2 tablespoons coconut oil

For serving:
Caulirice
Daiya pepper jack shreds
Salsa

Instructions:
Soak, drain, and rinse beans. Cook, then drain the liquid and reserve for another use.

While beans are cooking, cut stems off tomatoes, chop (if your blender or food processor requires it), and puree. Simmer over medium heat with bullion and a little water.

Meanwhile, preheat coconut oil in a large frying pan over medium-high heat. Add onions and cook until translucent. Add garlic. Continue stirring often until they start to brown. Add spices, carrots, and peppers. Stir and cook a few minutes, then add corn (drained). Once oil is absorbed and veggie are browning, add to tomatoes. Add beans to tomato puree when they are cooked and drained. Once everything but TVP is in one pot, the chili should be more watery than desired. Rehydrate TVP with only .5 cups hot water (season with the spices) or broth, then add to chili and simmer longer.

To make caulirice, place cauliflower pieces in a food processor and process until each piece is about the size of rice, or use a shredder.

Serve with pepper jack and salsa mixed in. Pour the hot chili over raw caulirice and let the heat cook the rice slightly and the dish to cool just a bit. Yum! I made this for all 4 kids, me, and one more adult. I was the only one that added salsa, and the kids did dairy cheese instead of Daiya. Everyone said it was good, and the little ones requested seconds.

I haven’t tried freezing it yet, but I did eat it for lunch the next day. Chili/soup generally tends to freeze well, so this is a great recipe to make ahead of time in a huge batch.

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Garlic Butter Artichokes and Brussels Sprouts

I’m new to brussels sprouts. I have vague memories of my mom serving mushy green balls as a side dish with dinner, unfairly getting a yucky reputation. Since they are so healthy, packed with vitamin K, C, B6, folate, etc., I wanted to give them another try. Their composition reminded me of artichoke hearts, so I decided to try them together.

I melted 1/4 cup margarine (vegan butter-style Earth Balance) in a large nonstick frying pan over medium heat. Then I added about a tablespoon or so of minced garlic and let it simmer while I cut the sprouts in half. I used a whole package from Aldi–I think 12 oz. I drained 2 cans of quartered, canned artichoke hearts and added the sprouts and artichokes to the pan at the same time.

I turned up the heat and cooked until they were browned. I added some chipotle red pepper to mine. I thought it was excellent, but we all agreed the sprouts could be softer (next time I’ll probably cook them for a bit first, then add artichokes). I bet it would be good (and higher in calories) with some nutritional yeast or Parmesan-style topping. Catboy is not a fan of artichokes, and did not care for this dish. Hunny Bunny ate it, but wasn’t crazy about it.

How do you like your brussels sprouts? Have you always liked them, or did your tastes/priorities change after childhood, like mine?