Chili

I can't remember a time when I didn't love chili. There's just something so satisfying about a good bowl of homemade chili.

For years, though, it seemed completely unheard of to have chili without meat as its base. But over the years, decent recipes for vegetarian chili have cropped up, simply because so many vegetarians love the stuff.

Here are six yummy vegetarian chili recipes to get you started (in case you haven't as yet), including Super-Easy Slow-Cooker Three-Bean Chili and Vegetarian Chili with Tortilla Crisps. Enjoy!

HEALTHY LENTIL CHILI

This is from the Food Network, and begins, "This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week."

Active Time: 30 minutes; Total Time: 1 hour; Servings: 6; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-lentil-chili-8707622.

Ingredients

1 tablespoon olive oil

1 large onion, diced

1 red, orange or yellow bell pepper, diced

4 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 tablespoons tomato paste

2 tablespoons chili powder

1 1/2 teaspoons dried oregano

1/2 teaspoon ground cumin

4 cups low-sodium vegetable broth

Two 14.5-ounce cans fire-roasted diced tomatoes

One 15-ounce can navy beans or another small white bean (do not drain)

1 cup dried brown lentils

1 dried bay leaf

1 tablespoon red wine vinegar

Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.

Stir in the chicken broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.

Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

SUPER-EASY SLOW-COOKER THREE-BEAN CHILI

This comes from WW (Weight Watchers), and begins, "This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito."

Prep Time: 15 minutes; Cook Time: 3 hours; Total Time: 3 hours 15 minutes; Serves: 10; Difficulty: Easy

To view this yumminess online, go to https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f.

Ingredients

1 large uncooked onion, minced

Garlic clove, 1 medium clove, minced

30 oz Canned black beans, rinsed and drained

30 oz Canned kidney beans, rinsed and drained

30 oz Canned pinto beans, rinsed and drained

29 oz Canned diced tomatoes with chilies

15 oz Canned tomato sauce

Spiced seasoning mix, 1 1/4 oz, chili variety

Frozen corn kernels, 14 oz, thawed

Fresh lime juice, 1 Tbsp, or to taste

Cilantro, 1/2 cup(s), fresh, chopped

Directions

Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.

Serving size: about 1 1/3 cups

TWO BEAN CHILI

Recipe Yield: Yield: Makes about 7 cups (7 servings)

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

You can view this online at https://diabeticgourmet.com/diabetic-recipes/two-bean-chili.

Ingredients

2 onions, coarsely chopped

2 cloves garlic, minced

2 teaspoons canola, corn, or olive oil

One 14-15 ounce can stewed tomatoes with juice

1 can or bottle beer (12 ounces)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce

1/4 teaspoon salt (optional)

One 15-ounce can pinto beans, rinsed and drained

One 15-ounce can dark red kidney beans, rinsed and drained

1 large green bell pepper, cored, seeded, and coarsely chopped

Directions

Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).

Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.

Nutritional Information Per Serving: Calories: 173; Fat: 2 g; Sodium: 238 mg; Protein: 9 g; Carbohydrates: 32 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable

BUTTERNUT SQUASH CHIPOTLE CHILI

This comes from Brittany Williams at TODAY. She wrote, "Embracing a healthier lifestyle meant learning to love and embrace plants. When I was younger, I struggled with consuming vegetable-based meals, so I want my kids to love how fueling their bodies with plant food makes them feel. To do this, I like to sneak as many vegan dishes as I can into our meal rotation. Most of the time, no one even misses the meat! This delicious vegan chili is a regular winter favorite in our home.

"Technique tip: If you're using a homemade, salt-free stock, you'll need to add 1/4 to 1/2 teaspoons of additional sea salt. This chili is a great freezer meal: Just place all the ingredients, except for the stock and cilantro, in a gallon-size freezer bag and store in the freezer until you're ready to prepare it. Simply dump the bag of ingredients inside the pressure cooker, add the stock and cook according to the instructions below."

Makes 6 servings

To view this online, go to https://www.today.com/recipes/butternut-squash-chipotle-chili-recipe-t170953.

Ingredients

1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes

2 large beefsteak tomatoes, diced

1 medium red onion, finely chopped

1 medium red bell pepper, seeded and diced

3 cups canned black beans, rinsed and drained

2 cups low-sodium or homemade vegetable stock

5 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 tablespoon chili powder

1 tablespoon chopped chipotle pepper in adobo sauce

1 teaspoon ground cumin

1 bay leaf

1 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1/2 cup chopped fresh cilantro

Preparation

Place all of the ingredients except the cilantro in an electric pressure cooker and stir to combine.

Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure, and use the +/− buttons until the display reads 10 minutes.

When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.

Remove the bay leaf and stir in the fresh cilantro. Serve warm.

Note: Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BLACK-EYED PEA CHILI

This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.

To view this online, click here.

Ingredients:

1/2 lb. dried black-eyed peas (1 1/4 cups)

2 Tbs. coconut oil

1 small onion, diced (1 cup)

1 small green bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can fire-roasted tomatoes

2 Tbs. tomato paste

1 Tbs. chili powder

1 cup low-sodium vegetable broth

4 green onions, thinly sliced (1/2 cup)

Instructions:

Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

Chili

Chili is one of those yummy meals that really warms you up on cold days. While many chili recipes call for meat, these six vegetarian chili recipes help prove that meat is not needed for a good pot of the stuff. Check out the Easy Vegan Tempeh Chili, the Roasted Squash Chili Mac, or any of the other yummy chili recipes in today's post. Enjoy!

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

TWO BEAN CHILI

Yield: Makes about 7 cups (7 servings)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/509.shtml

Ingredients

2 onions, coarsely chopped

2 cloves garlic, minced

2 teaspoons canola, corn, or olive oil

One 14-15 ounce can stewed tomatoes with juice

1 can or bottle beer (12 ounces)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce

1/4 teaspoon salt (optional)

One 15-ounce can pinto beans, rinsed and drained

One 15-ounce can dark red kidney beans, rinsed and drained

1 large green bell pepper, cored, seeded, and coarsely chopped

Direction

Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).

Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.

Nutritional Information Per Serving: Calories: 173; Protein: 9 g; Fat: 2 g; Sodium: 238 mg; Cholesterol: 0 mg; Carbohydrates: 32 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable

BLACK-EYED PEA CHILI

This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.

To view this online, click here.

Ingredients:

1/2 lb. dried black-eyed peas (1 1/4 cups)

2 Tbs. coconut oil

1 small onion, diced (1 cup)

1 small green bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can fire-roasted tomatoes

2 Tbs. tomato paste

1 Tbs. chili powder

1 cup low-sodium vegetable broth

4 green onions, thinly sliced (1/2 cup)

Instructions:

Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1 cup)

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

ADAM RICHMAN'S EASY VEGGIE CHILI

This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!

“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.

“Swap option: You can use zucchini and squash in place of some of the beans."

Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10

To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.

Ingredients

Extra-virgin olive oil

1 large yellow onion, diced

4 cloves garlic, smashed and chopped

Salt and freshly ground black pepper, to taste

1 container meatless veggie crumbles, such as Lightlife Smart Ground

2 packets chili seasoning

One 10-ounce can diced tomatoes with green chiles

One 16-ounce can chickpeas

One 15-ounce can black beans

One 16-ounce jar medium salsa

Hot sauce, to taste

1 medium white onion, diced

Preparation

Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.

As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.

Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.

Serve garnished with diced white onion.

Chili

I absolutely adore chili. I probably got hooked on it as a kid, due, in large part, to my dad's chili. Unfortunately, Dad's chili isn't posted here, as it has meat in it. (It's the second one listed here.) Guess I'll have to experiment with it and try coming up with a vegetarian version of his chili!

In the meantime, here are today's six vegetarian chili recipes, including Hearty Veggie Chili and Black-Eyed Pea Chili. Enjoy!

TACO CHILI

This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.

Ingredients

2 cups soy crumbles

1/2 cup canned soybeans

15-oz. can corn, drained

2 (28-oz.) cans diced tomatoes

30-oz. can chili beans

1 medium onion, diced

1 medium green bell pepper, diced

2 pkgs. taco seasoning

1 1/2 tsp. chili powder

Preparation

In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.

Serve with low-fat shredded cheese and tortilla chips.

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

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

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1 cup)

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

ULTIMATE VEGAN CHILI

This comes from the February 2010 issue of Vegetarian Times, page 51. It begins, “This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! In lieu of chili beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two.” Serves 8.

To view this online, click here.

2 Tbs. olive oil

1 large onion, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

1 chipotle chile in adobo sauce, drained and minced

8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)

2 8-oz. pkgs. seitan, chopped (3 cups)

3 Tbs. tomato paste

2 tsp. smoked paprika

2 tsp. dried oregano

1 1/2 tsp. chili powder

3/4 tsp. celery salt

3 15-oz. cans chili beans, partially drained

1 cup chopped carrots (2 to 3 large carrots)

2 Tbs. low-sodium tamari or soy sauce

1 Tbs. vegan Worcestershire sauce

Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

nutritional information Per 1-cup Serving: Calories: 276; Protein: 24 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 844 mg; Fiber: 9 g; Sugar: 4 g; Vegan

BLACK-EYED PEA CHILI

This also comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.

To view this online, click here.

Ingredients:

1/2 lb. dried black-eyed peas (1 1/4 cups)

2 Tbs. coconut oil

1 small onion, diced (1 cup)

1 small green bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can fire-roasted tomatoes

2 Tbs. tomato paste

1 Tbs. chili powder

1 cup low-sodium vegetable broth

4 green onions, thinly sliced (1/2 cup)

Instructions:

Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g

Chili

If you love chili as much as I do, today's post is for you.

I've always loved chili, though when I was growing up, one couldn't have chili without meat in it. But seriously, there's no need to forgo chili when you're a vegetarian. Here are six vegetarian chili recipes to prove the point, including Vegetarian Chili with Corn Bread Topping and Black Bean Chipotle Chili. Enjoy!

CHIPOTLE VEGGIE CHILI

This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”

Prep Time: 15 min; Total Time: 50 min; Servings: 8

To view this online, click here.

Ingredients

1 cup chopped onion

1 cup seeded and chopped red bell pepper

1 cup chopped carrots

2 cloves garlic, minced

1 tablespoon vegetable oil

2 teaspoons ground cumin

1 can (28 oz.) crushed tomatoes

2 cups water

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

3 tablespoons finely chopped chipotle peppers in adobo sauce

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™

2 cups coarsely chopped zucchini

1/2 cup frozen whole corn kernels

Keebler® Club® Cornbread Cracker Bites Homestyle

In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.

Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.

BLACK BEAN CHIPOTLE CHILI

This comes from from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda wrote, “This black bean chipotle chili is actually one of my all-time favorite winter recipes. The smokiness and heat imparted by the chipotle chile adds a great depth of flavor to this hearty and delicious vegetarian dish.

“If you've never used chipotle chiles in Adobo sauce before, be careful to use just one chile and a little of the sauce. If you make the mistake of emptying the whole can, you'll be in for something of a fiery surprise. The leftovers from the can of chiles can be bagged and kept in the freezer until you want to whip up another batch of black bean chipotle chili.”

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 4-6 servings

To view this online, click here.

Ingredients

2 tsp canola oil

2 garlic cloves, smashed

1 cup finely chopped onion

1 medium yellow or red pepper, diced

1 tbsp chili powder

2 tsp cumin

1/2 tsp dried oregano

2 15-ounce cans of low-sodium black beans

2 14.5-ounce can of fire-roasted crushed tomatoes (such as Muir Glen)

1 chipotle chile from a can, finely chopped, and 1 tbsp Adobo sauce

1/4 cup fresh chopped cilantro

Nonfat plain Greek yogurt for topping (optional)

Preparation

Heat oil on medium-low heat in a large pan.

Sauté garlic, onions and chopped pepper until softened. Add chili powder, cumin and oregano, followed by black beans, tomatoes and chipotle chile with sauce.

Bring to a boil, then simmer for 10 minutes. Add cilantro. Simmer for 5 more minutes.

Serve in bowls with a dollop of fat-free Greek yogurt on top and a side of corn bread.

Per Serving: Calories 332, Calories from Fat 33, Total Fat 3.6g (sat 0.3g), Cholesterol 0mg, Sodium 382mg, Carbohydrate 58.7g, Fiber 15.4g, Protein 16.1gEnjoy!

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

BLACK-EYED PEA CHILI

This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.

To view this online, click here.

Ingredients:

1/2 lb. dried black-eyed peas (1 1/4 cups)

2 Tbs. coconut oil

1 small onion, diced (1 cup)

1 small green bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can fire-roasted tomatoes

2 Tbs. tomato paste

1 Tbs. chili powder

1 cup low-sodium vegetable broth

4 green onions, thinly sliced (1/2 cup)

Instructions:

Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g

Chili

When it's cold outside, nothing warms a person up quite as well as chili. Here are six very yummy vegetarian chili recipes to help you through the day, including Black-Eyed Pea Chili and Vegetarian Chili with Corn Bread Topping. Enjoy!

VEGETARIAN SKILLET CHILI

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”

Yield: 4 servings; Time: 30 minutes

This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Preparation

Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.

Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

VEGETARIAN CHILI

This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!

1 onion, chopped

1 sweet green pepper, chopped

2 cloves garlic, minced

1 teaspoon soybean or olive oil

1 16-ounce package extra-firm tofu, drained and crumbled

1 or 2 19-once cans of beans (kidney, pinto, or white)

1 28-ounce can stewed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon hot sauce

Salt & Pepper to taste

Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.

From Runner’s World, December, 1999/letters Feb. 2000

REWORKED VEGETARIAN CHILI

I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.

Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.

Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.

2 T olive oil

2 onions, chopped

4-6 cloves garlic, minced

1-2 peppers, chopped

16-ounce package extra-firm tofu, drained and crumbled

2 19-once cans of beans, drained

1 28-ounce can crushed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

Salt & Pepper to taste

Note: For cutting up onions, check here.

Sauté the onion, peppers & garlic in oil over medium heat.

Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4. YUM!

BLACK-EYED PEA CHILI

This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.

To view this online, click here.

Ingredients:

1/2 lb. dried black-eyed peas (1 1/4 cups)

2 Tbs. coconut oil

1 small onion, diced (1 cup)

1 small green bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can fire-roasted tomatoes

2 Tbs. tomato paste

1 Tbs. chili powder

1 cup low-sodium vegetable broth

4 green onions, thinly sliced (1/2 cup)

Instructions:

Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g

BLACK BEAN & RED BEAN CHILI

This also comes from Vegetarian Times, and begins, “This thick, rich and satisfying chili gets an extra flavor twist from the corn and hominy. Make it with hot or mild chili powder, depending on your taste buds. If you can find canned posolea processed corn similar to hominy substitute it for the hominy.” Serves 6.

To view this online, click here.

Ingredients:

2 tsp. olive oil

1 medium-sized yellow onion, chopped

1 medium-sized red bell pepper, chopped

2 large carrots, chopped

2 large cloves garlic, minced

1/4 cup hot or mild chili powder, or to taste

1 tsp. ground cumin, or more to taste

1 28-oz. can crushed tomatoes

2 15.5-oz. cans black beans, drained and rinsed

1 15.5-oz. can pinto beans, drained and rinsed

1 Tbs. honey or maple syrup

2 5.5-oz. cans diced green chiles

1 1/2 cups water

1 14.5-oz. can hominy, drained and rinsed

1/2 cup cooked corn kernels (fresh or frozen), as garnish, optional

Instructions:

Heat oil in large pot over medium heat. Add onion, bell pepper, carrots and garlic. Cover and cook to soften the vegetables, 5 to 7 minutes. Stir in chili powder, cumin, tomatoes, beans, honey, chiles and water. Bring to a boil, and reduce heat to low. Cook until vegetables are tender and chili is thick, about 45 minutes. Stir in hominy, and cook to warm through.

To serve, ladle into bowls, and garnish with corn kernels, if desired.

Nutrition Information: Calories: 380; Protein: 18 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 71 g; Cholesterol: mg; Sodium: 1 mg; Fiber: 24 g; Sugar: 7 g

Chili

I love chili and have managed to run across numerous yummy chili recipes over the years. Here are six of them to help you through the day, including Super Easy Vegetarian and Vegan Chili and Vegetarian Chili with Brown Rice. Enjoy!

BLACK-EYED PEA CHILI

This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.

To view this online, click here.

Ingredients:

1/2 lb. dried black-eyed peas (1 1/4 cups)

2 Tbs. coconut oil

1 small onion, diced (1 cup)

1 small green bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can fire-roasted tomatoes

2 Tbs. tomato paste

1 Tbs. chili powder

1 cup low-sodium vegetable broth

4 green onions, thinly sliced (1/2 cup)

Instructions:

Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g

BLACK BEAN & RED BEAN CHILI

This comes from Vegetarian Times, and begins, “This thick, rich and satisfying chili gets an extra flavor twist from the corn and hominy. Make it with hot or mild chili powder, depending on your taste buds. If you can find canned posole—a processed corn similar to hominy— substitute it for the hominy.” Serves 6.

To view this online, click here.

Ingredients:

2 tsp. olive oil

1 medium-sized yellow onion, chopped

1 medium-sized red bell pepper, chopped

2 large carrots, chopped

2 large cloves garlic, minced

1/4 cup hot or mild chili powder, or to taste

1 tsp. ground cumin, or more to taste

1 28-oz. can crushed tomatoes

2 15.5-oz. cans black beans, drained and rinsed

1 15.5-oz. can pinto beans, drained and rinsed

1 Tbs. honey or maple syrup

2 5.5-oz. cans diced green chiles

1 1/2 cups water

1 14.5-oz. can hominy, drained and rinsed

1/2 cup cooked corn kernels (fresh or frozen), as garnish, optional

Instructions:

Heat oil in large pot over medium heat. Add onion, bell pepper, carrots and garlic. Cover and cook to soften the vegetables, 5 to 7 minutes. Stir in chili powder, cumin, tomatoes, beans, honey, chiles and water. Bring to a boil, and reduce heat to low. Cook until vegetables are tender and chili is thick, about 45 minutes. Stir in hominy, and cook to warm through.

To serve, ladle into bowls, and garnish with corn kernels, if desired.

Nutrition Information: Calories: 380; Protein: 18 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 71 g; Cholesterol: mg; Sodium: 1 mg; Fiber: 24 g; Sugar: 7 g

BLACK BEAN CHIPOTLE CHILI

This comes from from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda wrote, “This black bean chipotle chili is actually one of my all-time favorite winter recipes. The smokiness and heat imparted by the chipotle chile adds a great depth of flavor to this hearty and delicious vegetarian dish.

“If you've never used chipotle chiles in Adobo sauce before, be careful to use just one chile and a little of the sauce. If you make the mistake of emptying the whole can, you'll be in for something of a fiery surprise. The leftovers from the can of chiles can be bagged and kept in the freezer until you want to whip up another batch of black bean chipotle chili.”

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 4-6 servings

To view this online, click here.

Ingredients

2 tsp canola oil

2 garlic cloves, smashed

1 cup finely chopped onion

1 medium yellow or red pepper, diced

1 tbsp chili powder

2 tsp cumin

1/2 tsp dried oregano

2 15-ounce cans of low-sodium black beans

2 14.5-ounce can of fire-roasted crushed tomatoes (such as Muir Glen)

1 chipotle chile from a can, finely chopped, and 1 tbsp Adobo sauce

1/4 cup fresh chopped cilantro

Nonfat plain Greek yogurt for topping (optional)

Preparation

Heat oil on medium-low heat in a large pan.

Sauté garlic, onions and chopped pepper until softened. Add chili powder, cumin and oregano, followed by black beans, tomatoes and chipotle chile with sauce.

Bring to a boil, then simmer for 10 minutes. Add cilantro. Simmer for 5 more minutes.

Serve in bowls with a dollop of fat-free Greek yogurt on top and a side of corn bread.

Per Serving: Calories 332, Calories from Fat 33, Total Fat 3.6g (sat 0.3g), Cholesterol 0mg, Sodium 382mg, Carbohydrate 58.7g, Fiber 15.4g, Protein 16.1g

VEGETARIAN CHILI WITH BROWN RICE

Yield: 6 servings. Serving size: 1 1/4 cups.

View this online at https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetarian-chili-with-brown-rice/

Ingredients

1 teaspoon canola oil

1 onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

1 stalk celery, diced

1 jalapeño pepper,* minced

1 clove garlic, minced

2 cups fat-free vegetable broth

1 can (about 14 ounces) no-salt-added diced tomatoes

1 cup cooked brown rice

1 cup no-salt-added canned pinto beans, rinsed and drained

1/2 teaspoon dried oregano

1/2 teaspoon chipotle chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

6 tablespoons shredded reduced-fat Cheddar cheese

Directions

Heat oil in large saucepan over medium-high heat. Add onion, bell peppers, celery, jalapeño, and garlic; cook and stir 7 minutes.

Add broth, tomatoes, rice, beans, oregano, chili powder, salt, black pepper, and cumin. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15 minutes or until vegetables are tender. Uncover; cook 10 minutes or until thickened.

Ladle chili into bowls; top each serving with 1 tablespoon cheese.

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Nutrition Facts Per Serving: Calories: 137, Carbohydrates: 23 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 378 mg, Fiber: 5 g' Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.

HALF-HOUR CHILI

This recipe begins, “This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it’s a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.”

This is from Diabetic Connect.

View this online at http://www.diabeticconnect.com/diabetic-recipes/general/5826-half-hour-chili.

Time: 30 minutes (15 minutes prep)

Ingredients

1 tablespoon canola oil

3 medium onions, chopped

1 carrot, chopped

1 tablespoon finely chopped jalapeño pepper

2 cloves garlic, finely chopped

1 – 2 tablespoons chili powder

1 teaspoon ground cumin

1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices

1 teaspoon brown sugar

1/4 teaspoon salt

2 15-ounce cans red kidney beans , rinsed

1/3 cup bulgur (see Note)

1/2 cup nonfat plain yogurt for garnish

1/3 cup chopped scallions for garnish

1/4 cup chopped fresh cilantro for garnish

Directions

Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.

Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.

Garnish with yogurt, scallions and cilantro, if desired.

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.

Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 217; Carbohydrates: 40 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 10 g; Cholesterol: 0 mg; Dietary Fiber: 13 g; Potassium: 854 mg; Sodium: 697 mg; Exchanges: 2 starch; 1 vegetable; 1 lean meat

SUPER EASY VEGETARIAN AND VEGAN CHILI

This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.

“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 can black or pinto beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1/2 onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 tbsp olive oil

1/4 cup vegetable broth

2 tbsp chili powder

1/2 tsp salt

1/2 tsp pepper

dash cayenne pepper (optional)

dash red pepper flakes (optional)

1/2 cup TVP + 1/2 cup water (optional)

Directions

In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.

Add tomatoes, vegetable broth and chili powder and stir.

Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.

For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.

Nutrition Facts (from Calorie Count):

One serving of this vegetarian chili (based on six servings) provides approximately:

Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

Double-Post Monday

It's Double-Post Monday. Here are six recipes to help you through the day, including Red Velvet Cake and Slow-Cooker Vegetarian Minestrone. Enjoy!

BLACK-EYED PEA CHILI

This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.

To view this online, click here.

Ingredients:

1/2 lb. dried black-eyed peas (1 1/4 cups)

2 Tbs. coconut oil

1 small onion, diced (1 cup)

1 small green bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can fire-roasted tomatoes

2 Tbs. tomato paste

1 Tbs. chili powder

1 cup low-sodium vegetable broth

4 green onions, thinly sliced (1/2 cup)

Instructions:

Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g

BLACK BEAN & RED BEAN CHILI

This comes from Vegetarian Times, and begins, “This thick, rich and satisfying chili gets an extra flavor twist from the corn and hominy. Make it with hot or mild chili powder, depending on your taste buds. If you can find canned posole—a processed corn similar to hominy— substitute it for the hominy.” Serves 6.

To view this online, click here.

Ingredients:

2 tsp. olive oil

1 medium-sized yellow onion, chopped

1 medium-sized red bell pepper, chopped

2 large carrots, chopped

2 large cloves garlic, minced

1/4 cup hot or mild chili powder, or to taste

1 tsp. ground cumin, or more to taste

1 28-oz. can crushed tomatoes

2 15.5-oz. cans black beans, drained and rinsed

1 15.5-oz. can pinto beans, drained and rinsed

1 Tbs. honey or maple syrup

2 5.5-oz. cans diced green chiles

1 1/2 cups water

1 14.5-oz. can hominy, drained and rinsed

1/2 cup cooked corn kernels (fresh or frozen), as garnish, optional

Instructions:

Heat oil in large pot over medium heat. Add onion, bell pepper, carrots and garlic. Cover and cook to soften the vegetables, 5 to 7 minutes. Stir in chili powder, cumin, tomatoes, beans, honey, chiles and water. Bring to a boil, and reduce heat to low. Cook until vegetables are tender and chili is thick, about 45 minutes. Stir in hominy, and cook to warm through.

To serve, ladle into bowls, and garnish with corn kernels, if desired.

Nutrition Information: Calories: 380; Protein: 18 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 71 g; Cholesterol: mg; Sodium: 1 mg; Fiber: 24 g; Sugar: 7 g

ROSEMARY, OLIVE OIL AND ORANGE CAKE

This comes from Yotam Ottolenghi in The New York Times cooking e-newsletter. Yotam wrote, “This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.”

Yield: 10 servings.

This was featured in “The Bright Magic of Citrus in the Baking Pan” and can be viewed online at here.

Ingredients

For the Crystallized Rosemary:

10 small rosemary sprigs, no more than 1 inch each in size (see note)

1 egg white, lightly whisked

2 teaspoons granulated or superfine sugar (caster sugar)

For the Cake:

About 2 tablespoons unsalted butter, softened, for greasing the pan

2 cups all-purpose flour (plain flour), more to flour the pan

3/4 cup extra-virgin olive oil

1/2 cup plus 1 teaspoon superfine sugar (caster sugar)

1 tablespoon finely grated orange zest (from about 1 1/2 oranges)

1 1/2 tablespoons packed finely chopped rosemary leaves

2 large eggs

1/2 cup sour cream

2 teaspoons baking powder

1/4 teaspoon salt

For the Orange Icing:

1 1/2 tablespoons freshly squeezed orange juice

2 1/2 teaspoons freshly squeezed lemon juice

1 3/4 cups sifted confectioners’ sugar, or 1 1/2 cups sifted icing sugar

Preparation

At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.

Make the cake: Heat oven to 325 degrees Fahrenheit. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.

Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.

Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.

Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)

Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners’ sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.

SLOW-COOKER VEGETARIAN MINESTRONE

This recipe begins, “With a few simple steps and time in the slow cooker, you'll have this delicious and nutritious minestrone soup ready to serve.”

This is from Diabetic Connect

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/6654-vegetarian-minestrone-slow-cooker

Ingredients

6 cups vegetable broth

1 28-ounce can crushed tomatoes

1 15-ounce can kidney beans, drained

1 large onion, chopped

2 ribs celery, diced

2 large carrots, diced

1 cup green beans

1 small zucchini

3 cloves garlic, minced

1 tablespoon minced fresh parsley

1 1/2 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

1/2 cup elbow macaroni

4 cups chopped fresh spinach

1/4 cup finely grated Parmesan cheese, or more to taste

Directions

Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.

Cook on Low for 6 to 8 hours.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutritional Facts: Servings: 8; Calories: 138; Carbohydrates: 25.2 g; Saturated Fat: 0.5 g; Protein: 6.9 g; Sodium: 941 mg; Dietary Fiber: 6.5 g

GLAZED PINEAPPLE COOKIES

This is from the infamous long-since-forgotten-emailing-list.

Cookies:

1 can 8 3/4 ozs. crushed pineapple

2 cups sifted all-purpose flour

1 1/2 tsps. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup shortening

1 cup light-brown sugar, firmly packed

1 egg

1 tsp. vanilla extract

Glaze

4 cups sifted confectioners' sugar

3 to 4 tbsps. liquid from pineapple

Drain pineapple, reserving liquid.

Preheat oven to 400 degrees Fahrenheit.

Lightly grease cookie sheets and set aside. Sift flour with baking powder, baking soda, and salt; set aside.

In a large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well. Stir in flour mixture until well combined.

On a prepared cookie sheet drop cookie dough by rounded teaspoonfuls, 2 inches apart. Bake 8 to 10 minutes, or until golden-brown. Remove to wire rack; cool partially.

Meanwhile, make Glaze:

In a medium bowl, combine sugar with pineapple liquid; stir until smooth. Spread tops of cookies with glaze while they are still slightly warm.

Makes about 3 1/2 dozen.

RED VELVET CAKE

We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.

This recipe can be found in my e-cookbook Off the Wall Cooking.

1/2 C butter (see note)

1/4 tsp. salt

1 1/2 C sugar

1 C buttermilk

2 eggs, well beaten

1 T vinegar

1 tsp. vanilla

1 tsp. baking soda

2 T cocoa

2 1/4 C flour (sifted)

2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8” round pans.

Cream butter and sugar. Add eggs.

Make paste of food coloring and cocoa. Add to first mix.

Add salt and buttermilk alternately with flour. Add vanilla.

Dissolve soda in vinegar and add this last. Blend all ingredients, as little as possible. Pour into pans and bake for 30-40 minutes. When cool, split each layer horizontally.

Frosting For Red Velvet Cake

1 C butter (see note)

1 C milk

1 C sugar

1 tsp. vanilla

5 T unbleached flour

Cream butter with sugar. Cook flour and milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes and add vanilla, using electric mixer. Spread on cake.

NOTE: Butter must be used in the frosting, otherwise the frosting will liquefy and refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9” round pans are used, layers don’t need to be cut in half.

Monday Recipes

It's Monday, time to start off another week of vegetarian recipes. Here are six vegetarian recipes to help you through the day, including Red Velvet Mini Cupcakes and Meatless-Ball Subs. Enjoy!

BLACK-EYED PEA CHILI

This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.

To view this online, click here.

Ingredients:

1/2 lb. dried black-eyed peas (1 1/4 cups)

2 Tbs. coconut oil

1 small onion, diced (1 cup)

1 small green bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can fire-roasted tomatoes

2 Tbs. tomato paste

1 Tbs. chili powder

1 cup low-sodium vegetable broth

4 green onions, thinly sliced (1/2 cup)

Instructions:

Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g

MEATLESS-BALL SUBS

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

ASPARAGUS-PESTO LASAGNA

This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/

1/3 cup all-purpose flour

3 1/2 cups low-fat milk, divided

6 Tbs. pesto*, or more to taste

2 Tbs. grated Parmesan cheese, plus additional for garnish, optional

1 tsp. salt

1/4 tsp. ground black pepper

2 tsp. olive oil

1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces

1 clove garlic, minced (about 1 tsp.)

16 no-cook lasagna noodles (9 oz.)

2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.

Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.

Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.

Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.

nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g

RED VELVET MINI CUPCAKES

This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”

Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe

Ingredients

1 1/2 cups white whole wheat flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon fine salt

3/4 cup canola oil

3/4 cup granulated sugar

1 large egg

1 tablespoon red food coloring

1 teaspoon pure vanilla extract

1/2 cup lowfat (1-percent) buttermilk

1 teaspoon baking soda

1 teaspoon distilled white vinegar

Nonstick cooking spray, for coating ice cream scoop

8 ounces reduced-fat cream cheese, at room temperature

1 cup confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.

Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.

On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.

Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.

Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.

MARINATED CUCUMBER SALAD

Servings: 5

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/4.shtml

Ingredients

1/2 cup Italian dressing (low-calorie)

1/8 teaspoon pepper

1 medium cucumber, peeled and thinly sliced

1/4 cup radishes, thinly sliced

2 tablespoons fresh parsley, chopped

Directions

Combine Italian dressing and pepper in a medium bowl; stir well.

Add cucumber, onion, radishes, and parsley.

Toss gently to coat.

Cover and marinate in refrigerator for at least 4 hours.

Serve salad and enjoy.

Nutritional Information Per Serving: Calories: 21; Protein: Trace g; Fat: Trace g; Sodium: 5 mg; Cholesterol: 0 mg; Carbohydrates: 4 g; Exchanges: Free

WILD BLUEBERRY CHEESECAKE SMOOTHIE

This is from Kaleigh McMordie, MCN, RDN, LD, at VeryWell. Kaleigh wrote, “Smoothies are a great way to pack a lot of nutrition into a single meal, especially if you're on the go. They can also be loaded with sugary syrups and fat if you aren't careful when grabbing a smoothie away from home. For a nutritious smoothie you can feel good about, skip the shop and make this tasty version at home.

“Frozen wild blueberries are extra sweet and pack a lot of flavor and antioxidants into this wild blueberry cheesecake smoothie. They also make this smoothie extra cold and frosty without having to use ice. Research suggests that daily blueberry consumption could lower blood pressure due to the production of nitric oxide.

“The Greek yogurt and avocado duo lends a luxurious creamy texture and also contributes healthy fats, fiber, and plenty of protein to keep you fueled and full. Make this smoothie for a sweet breakfast treat, or split it in half for a healthy snack or dessert.”

Total Time: 5 minutes; Prep: 5 minutes; Cook: 0; Yield: 1 serving.

This can be viewed online here. It can also be found at Kaliegh’s website, Lively Table.

Ingredients

1 cup wild blueberries, frozen

1/2 small avocado

3/4 cup nonfat plain Greek yogurt

1/2 cup skim milk

1 teaspoon vanilla

1 teaspoon honey

1/2 lemon, juiced

Preparation

Add all ingredients to a high powered blender and blend until smooth. You may need to add more milk to your desired consistency.

Pour into a glass and enjoy.

Ingredient Variations and Substitutions

You can typically find wild blueberries in the freezer section of your grocery store. If you can’t find them, you can substitute regular frozen blueberries, but they will not be as sweet.

This is a great smoothie recipe to disguise veggies, so add a handful of spinach if you want to get a little more vegetable power.

To make this smoothie dairy-free, use dairy-free yogurt, such as Silk, and unsweetened dairy-free milk of your choice.

Cooking and Serving Tips

This recipe makes a meal-sized smoothie. For a post-workout snack or a healthy dessert, divide into two servings.