While many people think of Chili as a cool weather meal, there's no reason we can't have it during the summer. To that end, here are six vegetarian chili recipes to help you through the day, including Easy Vegan Tempeh Chili and Chocolate Chili. 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.
BLACK BEAN CHILI
This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."
Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.
Ingredients
1 tablespoon olive oil
6 roma (plum) tomatoes, diced
2 red bell pepper, seeded and chopped
1 onion, chopped
10 fresh mushrooms, quartered
1 cup fresh corn kernels
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups chicken broth or vegetable broth
1 teaspoon salt
Directions
Gather all ingredients.
Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.
Stir in black beans, broth, and salt; bring to a boil.
Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.
Stir the bean mixture back into the soup. Serve hot by itself or over rice.
VEGETARIAN CHILI
This comes from Robin Miller at the Food Network.
Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.
Ingredients
1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
Directions
In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
Just before serving, top each serving with shredded cheese and cilantro.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
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
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
Showing posts with label Busy Day Chili. Show all posts
Showing posts with label Busy Day Chili. Show all posts
Wednesday, August 5, 2026
Wednesday, February 25, 2026
Wednesday Recipes
It's Wednesday, half-way through the week. If we made it this far, we should be able to make it to the weekend.
In the meantime, we still need to eat. Here are six yummy vegetarian recipes to help you through the day, including Creamy Tomato Spaghetti With Preserved Lemon and West African Peanut Soup. Enjoy!
BLACK BEAN AND CORN QUESADILLAS
This was submitted by EFasse to allrecipes. The recipe begins, "These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time! Delicious with salsa and sour cream."
Prep Time: 10 mins; Cook Time: 30 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/104850/black-bean-and-corn-quesadillas/.
Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1/4 cup salsa
1 tablespoon brown sugar
1/4 teaspoon red pepper flakes
2 tablespoons butter, or as needed
8 (8 inch) flour tortillas
1-1/2 cups shredded Monterey Jack cheese
Directions
Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
Melt about 1-1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
Cook’s Note
This is a very versatile recipe. Feel free to play around and add chicken or veggies if you desire.
CREAMY TOMATO SPAGHETTI WITH PRESERVED LEMON
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this yummines, Nargisse wrote, "Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta."
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Fine sea salt and black pepper
3 tablespoons olive oil
1/2 medium yellow onion, finely chopped
2 garlic cloves, minced or crushed in a garlic press
5 tablespoons tomato paste
1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste
2 teaspoons honey, plus more to taste
1 cup heavy cream
1 pound spaghetti (or other long pasta)
Finely grated Parmesan (optional), for garnish
Preparation
Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.
Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.
Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.
Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.
Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.
Serve warm, topped with Parmesan if desired.
CHEDDAR BAY DROP MINI BISCUITS
This is from WeightWatchers, and begins, "Our version of everyone’s favorite meal starter from a certain popular seafood restaurant chain is just as savory, lightly sweet, and cheesy-good—but much lighter, leaning on fat-free Greek yogurt for richness instead of loads of butter. We do use a little butter, but it’s brushed on after the biscuits come out of the oven. That way, the butter has the biggest impact possible, since it sits on the surface and hits your palate first. The biscuits are best served warm, so if you have leftovers, reheat them briefly in a 350°F oven before serving."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Serves: 24; Difficulty: Easy; Serving size: 1 biscuit
To view this online, click here.
Ingredients
2 cups white self-rising flour
2 Tbsp sugar
1 tsp garlic powder
1/2 tsp cayenne pepper
2 oz (1/2 cup) sharp reduced fat cheddar cheese, finely shredded
1/4 cup fresh parsley, finely chopped
2-1/2 cups plain fat free Greek yogurt
2 Tbsp unsalted butter, melted
Instructions
Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, sugar, garlic powder, and cayenne. Add cheese and parsley and toss to combine. Add yogurt; stir with a wooden spoon until a soft dough forms. Scoop dough by 1/8-cupfuls onto prepared baking sheets.
Bake at 425°F until lightly browned, about 20 minutes. Brush biscuits with melted butter.
Notes
To make larger biscuits, use 1/4 cup dough per biscuit. Add additional cooking time if necessary.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
WEST AFRICAN PEANUT SOUP
This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10
To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
1/2 cup chopped roasted peanuts
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
In the meantime, we still need to eat. Here are six yummy vegetarian recipes to help you through the day, including Creamy Tomato Spaghetti With Preserved Lemon and West African Peanut Soup. Enjoy!
BLACK BEAN AND CORN QUESADILLAS
This was submitted by EFasse to allrecipes. The recipe begins, "These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time! Delicious with salsa and sour cream."
Prep Time: 10 mins; Cook Time: 30 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/104850/black-bean-and-corn-quesadillas/.
Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1/4 cup salsa
1 tablespoon brown sugar
1/4 teaspoon red pepper flakes
2 tablespoons butter, or as needed
8 (8 inch) flour tortillas
1-1/2 cups shredded Monterey Jack cheese
Directions
Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
Melt about 1-1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
Cook’s Note
This is a very versatile recipe. Feel free to play around and add chicken or veggies if you desire.
CREAMY TOMATO SPAGHETTI WITH PRESERVED LEMON
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this yummines, Nargisse wrote, "Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta."
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Fine sea salt and black pepper
3 tablespoons olive oil
1/2 medium yellow onion, finely chopped
2 garlic cloves, minced or crushed in a garlic press
5 tablespoons tomato paste
1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste
2 teaspoons honey, plus more to taste
1 cup heavy cream
1 pound spaghetti (or other long pasta)
Finely grated Parmesan (optional), for garnish
Preparation
Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.
Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.
Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.
Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.
Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.
Serve warm, topped with Parmesan if desired.
CHEDDAR BAY DROP MINI BISCUITS
This is from WeightWatchers, and begins, "Our version of everyone’s favorite meal starter from a certain popular seafood restaurant chain is just as savory, lightly sweet, and cheesy-good—but much lighter, leaning on fat-free Greek yogurt for richness instead of loads of butter. We do use a little butter, but it’s brushed on after the biscuits come out of the oven. That way, the butter has the biggest impact possible, since it sits on the surface and hits your palate first. The biscuits are best served warm, so if you have leftovers, reheat them briefly in a 350°F oven before serving."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Serves: 24; Difficulty: Easy; Serving size: 1 biscuit
To view this online, click here.
Ingredients
2 cups white self-rising flour
2 Tbsp sugar
1 tsp garlic powder
1/2 tsp cayenne pepper
2 oz (1/2 cup) sharp reduced fat cheddar cheese, finely shredded
1/4 cup fresh parsley, finely chopped
2-1/2 cups plain fat free Greek yogurt
2 Tbsp unsalted butter, melted
Instructions
Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, sugar, garlic powder, and cayenne. Add cheese and parsley and toss to combine. Add yogurt; stir with a wooden spoon until a soft dough forms. Scoop dough by 1/8-cupfuls onto prepared baking sheets.
Bake at 425°F until lightly browned, about 20 minutes. Brush biscuits with melted butter.
Notes
To make larger biscuits, use 1/4 cup dough per biscuit. Add additional cooking time if necessary.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
WEST AFRICAN PEANUT SOUP
This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10
To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
1/2 cup chopped roasted peanuts
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
Wednesday, September 17, 2025
Chili
I grew up eating plenty of Chili with meat as one of the main ingredients. It wasn't until years later that I realized that one could actually have chili without meat.
Here are six vegetarian chili recipes to help you through the day, including Busy Day Chili and Chocolate Tofu Chili. (Do I have your attention?) Enjoy!
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, 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."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add 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 powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
NO-COOK CHILI BEAN SALAD
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."
Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1 pound tomatoes, roughly chopped into 1-inch chunks
1/2 small red onion, finely diced
1 garlic clove, finely chopped
1 tablespoon red or white wine vinegar
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can black beans, rinsed
1 bell pepper, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 to 1 jalapeño, chopped
Handful chopped cilantro leaves
1/4 cup extra-virgin olive oil, or more as needed
1 lime, quartered
Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving
Preparation
Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.
To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.
Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
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
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
Here are six vegetarian chili recipes to help you through the day, including Busy Day Chili and Chocolate Tofu Chili. (Do I have your attention?) Enjoy!
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, 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."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add 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 powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
NO-COOK CHILI BEAN SALAD
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."
Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1 pound tomatoes, roughly chopped into 1-inch chunks
1/2 small red onion, finely diced
1 garlic clove, finely chopped
1 tablespoon red or white wine vinegar
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can black beans, rinsed
1 bell pepper, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 to 1 jalapeño, chopped
Handful chopped cilantro leaves
1/4 cup extra-virgin olive oil, or more as needed
1 lime, quartered
Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving
Preparation
Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.
To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.
Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
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
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
Wednesday, August 27, 2025
Chili
If you love Chili, today's post is sure to please. Check out the Slow-Cooker Three-Bean Chili, the Vegetarian Chili, and the rest of today's offerings. Enjoy!
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
VEGETARIAN SKILLET CHILI
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, 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."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add 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 powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
VEGETARIAN CHILI
This comes from Robin Miller at the Food Network.
Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.
Ingredients
1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
Directions
In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
Just before serving, top each serving with shredded cheese and cilantro.
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Note: The recipe originally called for “1 large vegetarian vegetable or chicken bouillon cube, crumbled.” However, since this is on a vegetarian blog, I’ve omitted the chicken bouillon cube.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
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 CHILI
This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."
Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.
Ingredients
1 tablespoon olive oil
6 roma (plum) tomatoes, diced
2 red bell pepper, seeded and chopped
1 onion, chopped
10 fresh mushrooms, quartered
1 cup fresh corn kernels
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups chicken broth or vegetable broth
1 teaspoon salt
Directions
Gather all ingredients.
Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.
Stir in black beans, broth, and salt; bring to a boil.
Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.
Stir the bean mixture back into the soup. Serve hot by itself or over rice.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
VEGETARIAN SKILLET CHILI
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, 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."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add 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 powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
VEGETARIAN CHILI
This comes from Robin Miller at the Food Network.
Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.
Ingredients
1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
Directions
In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
Just before serving, top each serving with shredded cheese and cilantro.
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Note: The recipe originally called for “1 large vegetarian vegetable or chicken bouillon cube, crumbled.” However, since this is on a vegetarian blog, I’ve omitted the chicken bouillon cube.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
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 CHILI
This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."
Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.
Ingredients
1 tablespoon olive oil
6 roma (plum) tomatoes, diced
2 red bell pepper, seeded and chopped
1 onion, chopped
10 fresh mushrooms, quartered
1 cup fresh corn kernels
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups chicken broth or vegetable broth
1 teaspoon salt
Directions
Gather all ingredients.
Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.
Stir in black beans, broth, and salt; bring to a boil.
Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.
Stir the bean mixture back into the soup. Serve hot by itself or over rice.
Wednesday, May 28, 2025
Wednesday Recipes
It's Wednesday, half-way through the work week (even though it's a shortened work week for many of us). Today's offerings include Busy Day Chili and Chickless Pot Pie. Enjoy!
MARTHA STEWART'S MASHED POTATOES
This comes from Martha Stewart in The New York Times cooking enewsletter. This yumminess begins, "One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey. Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess. Salt and pepper, of course. It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the ShopRite, which came to Nutley, N.J., in the early ’50s. But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever."
Prep Time: 5 minutes; Cook Time: 1 hour 40 minutes; Total Times: 1-3/4 hours; Yield: 8 to 12 servings
This was featured in "We're Talking Thanksgiving with Martha Stewart, David Chang, Galy King, Gwyneth Patrow and More," and can be viewed online at https://cooking.nytimes.com/recipes/1026245-martha-stewarts-mashed-potatoes.
While you're at it, check out Julia Moskin's guide, "How to Cook Potatoes."
Lastly, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Kosher salt and freshly ground pepper
3-1/2 pounds Yukon Gold potatoes (about 9 medium potatoes)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup heavy cream, warmed
1/4 cup whole milk, warmed
Preparation
Fill a large pot with 1 to 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure the water doesn’t seep through the holes. Bring to a boil, then reduce to a rapid simmer. Add the whole potatoes to the basket and steam until they are tender when pierced with the tip of a paring knife, 30 to 45 minutes, depending on size. (Be sure to check the water level halfway through.)
Remove potatoes from the pot and let stand until just cool enough to handle. Rub off the skins and discard. Cut the potatoes into pieces and pass through a food mill or ricer into a large bowl.
Add the cream cheese, butter, cream and milk to the bowl and mash with a masher (or beat with an electric mixer). Season with salt and pepper, and beat to desired consistency. Return the mashed potatoes to the pot and cover to keep warm until serving. (The potatoes can be made up to 4 hours ahead and refrigerated, covered; you can reheat on the stove or in the microwave before serving.)
SAUTEED BROCCOLI RABE
This is from Ali Slagle at The New York Times cooking enewsletter. For this recipe, Ali wrote, "Spicy broccoli rabe is often blanched in a big pot of salted water to tame some of its bitter sting, then sautéed with copious olive oil, dried chiles and garlic until silky. But this recipe streamlines and expedites that process: Toss the broccoli rabe in the garlicky oil, add a small quantity of water, cover and steam until fork-tender, then uncover. By the time the liquid has evaporated, the broccoli rabe will be ready. If you find it too bitter, just keep cooking; it will only grow sweeter and softer. Serve this dish any time you’d make a side of broccoli, with meat, fish, beans or other proteins."
Prep Time: 10 minuts; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024922-sauteed-broccoli-rabe. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 bunch broccoli rabe (about 1 pound), cut crosswise into thirds
1/4 teaspoon crushed red pepper, plus more to taste
Salt
Preparation
In a large Dutch oven or skillet with a lid, heat the oil and garlic over medium. When the garlic is sizzling and some edges are golden, 2 to 3 minutes, add the broccoli rabe, crushed red pepper and a big pinch of salt. Toss to coat in the oil.
Add 1/4 cup water, cover and cook until the thick stems are tender, 3 to 5 minutes. Uncover and toss until the liquid has evaporated, 1 to 2 minutes. Taste a piece: If it’s still too bitter for you, continue to cook uncovered over medium, stirring occasionally, until it’s delicious, 5 to 10 minutes. Season to taste with salt and crushed red pepper.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Note: The recipe originally called for 1/2 cup chicken or vegetable broth. Since I’m posting it on a vegetarian blog, I eliminated the “chicken” part of that.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
MARTHA STEWART'S MASHED POTATOES
This comes from Martha Stewart in The New York Times cooking enewsletter. This yumminess begins, "One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey. Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess. Salt and pepper, of course. It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the ShopRite, which came to Nutley, N.J., in the early ’50s. But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever."
Prep Time: 5 minutes; Cook Time: 1 hour 40 minutes; Total Times: 1-3/4 hours; Yield: 8 to 12 servings
This was featured in "We're Talking Thanksgiving with Martha Stewart, David Chang, Galy King, Gwyneth Patrow and More," and can be viewed online at https://cooking.nytimes.com/recipes/1026245-martha-stewarts-mashed-potatoes.
While you're at it, check out Julia Moskin's guide, "How to Cook Potatoes."
Lastly, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Kosher salt and freshly ground pepper
3-1/2 pounds Yukon Gold potatoes (about 9 medium potatoes)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup heavy cream, warmed
1/4 cup whole milk, warmed
Preparation
Fill a large pot with 1 to 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure the water doesn’t seep through the holes. Bring to a boil, then reduce to a rapid simmer. Add the whole potatoes to the basket and steam until they are tender when pierced with the tip of a paring knife, 30 to 45 minutes, depending on size. (Be sure to check the water level halfway through.)
Remove potatoes from the pot and let stand until just cool enough to handle. Rub off the skins and discard. Cut the potatoes into pieces and pass through a food mill or ricer into a large bowl.
Add the cream cheese, butter, cream and milk to the bowl and mash with a masher (or beat with an electric mixer). Season with salt and pepper, and beat to desired consistency. Return the mashed potatoes to the pot and cover to keep warm until serving. (The potatoes can be made up to 4 hours ahead and refrigerated, covered; you can reheat on the stove or in the microwave before serving.)
SAUTEED BROCCOLI RABE
This is from Ali Slagle at The New York Times cooking enewsletter. For this recipe, Ali wrote, "Spicy broccoli rabe is often blanched in a big pot of salted water to tame some of its bitter sting, then sautéed with copious olive oil, dried chiles and garlic until silky. But this recipe streamlines and expedites that process: Toss the broccoli rabe in the garlicky oil, add a small quantity of water, cover and steam until fork-tender, then uncover. By the time the liquid has evaporated, the broccoli rabe will be ready. If you find it too bitter, just keep cooking; it will only grow sweeter and softer. Serve this dish any time you’d make a side of broccoli, with meat, fish, beans or other proteins."
Prep Time: 10 minuts; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024922-sauteed-broccoli-rabe. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 bunch broccoli rabe (about 1 pound), cut crosswise into thirds
1/4 teaspoon crushed red pepper, plus more to taste
Salt
Preparation
In a large Dutch oven or skillet with a lid, heat the oil and garlic over medium. When the garlic is sizzling and some edges are golden, 2 to 3 minutes, add the broccoli rabe, crushed red pepper and a big pinch of salt. Toss to coat in the oil.
Add 1/4 cup water, cover and cook until the thick stems are tender, 3 to 5 minutes. Uncover and toss until the liquid has evaporated, 1 to 2 minutes. Taste a piece: If it’s still too bitter for you, continue to cook uncovered over medium, stirring occasionally, until it’s delicious, 5 to 10 minutes. Season to taste with salt and crushed red pepper.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Note: The recipe originally called for 1/2 cup chicken or vegetable broth. Since I’m posting it on a vegetarian blog, I eliminated the “chicken” part of that.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
Wednesday, March 26, 2025
Chili
If you love Chili as much as I do, today's post is sure to please. Check out the Easy Black Bean Chili, the Chocolate Tofu Chili (do I have your attention?), and the rest of today's offerings. Enjoy!
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
VEGETARIAN SKILLET CHILI
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, 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."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add 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 powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
VEGAN CHILI
This comes from J. Kenji López-Alt at The New York Times cooking newsletter. The recipe begins, "This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor. The volatile alcohol in the liquor helps pull aromas up and out of the chili and into your nose. If you want to opt for a vegetarian version, feel free to use unsalted butter in place of the vegan butter, and garnish with sour cream or Cheddar."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "How to Cook With Plant-Based Meats", and can be found online at https://cooking.nytimes.com/recipes/1020866-vegan-chili.
Ingredients
For the Chile Paste (see Note):
2 whole dried ancho, pasilla or mulato chiles, stems and seeds removed, torn into rough 1-inch pieces (about 1/2 ounce)
1 whole dried New Mexico red, California, costeño or choricero chile, stems and seeds removed, and torn into rough 1-inch pieces (about 1/8 ounce)
1 to 2 dried hot chiles, such as árbol or pequín, stems and seeds removed and torn into rough pieces (optional)
For the Chili:
2 tablespoons vegan butter
1 pound vegan ground meat, such as Impossible or Beyond
1 medium onion, grated on large holes of a box grater (about 1-1/2 cups)
2 large garlic cloves, grated on Microplane (about 4 teaspoons)
1 teaspoon dried oregano
Kosher salt
2 chipotle peppers packed in adobo sauce, finely chopped
2 teaspoons ground cumin
1/4 cup tomato paste
1 (15-ounce) can whole tomatoes packed in juice, drained and chopped into 1/2-inch pieces
1 (16-ounce) can dark kidney beans, drained
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon whiskey, vodka or brandy (optional)
Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, vegan sour cream, shredded vegan cheese, fresh tortillas or tortilla chips, for serving (optional)
Preparation
Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.
Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)
Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.
Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.
Tip
You can omit the chile paste, and substitute 3 tablespoons chile powder instead. Add chile powder with chipotles and cumin in Step 3, and cook, stirring frequently, until aromatic, about 30 seconds, then add the tomato paste and continue with Step 4.
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1-1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
VEGETARIAN SKILLET CHILI
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, 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."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add 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 powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
VEGAN CHILI
This comes from J. Kenji López-Alt at The New York Times cooking newsletter. The recipe begins, "This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor. The volatile alcohol in the liquor helps pull aromas up and out of the chili and into your nose. If you want to opt for a vegetarian version, feel free to use unsalted butter in place of the vegan butter, and garnish with sour cream or Cheddar."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "How to Cook With Plant-Based Meats", and can be found online at https://cooking.nytimes.com/recipes/1020866-vegan-chili.
Ingredients
For the Chile Paste (see Note):
2 whole dried ancho, pasilla or mulato chiles, stems and seeds removed, torn into rough 1-inch pieces (about 1/2 ounce)
1 whole dried New Mexico red, California, costeño or choricero chile, stems and seeds removed, and torn into rough 1-inch pieces (about 1/8 ounce)
1 to 2 dried hot chiles, such as árbol or pequín, stems and seeds removed and torn into rough pieces (optional)
For the Chili:
2 tablespoons vegan butter
1 pound vegan ground meat, such as Impossible or Beyond
1 medium onion, grated on large holes of a box grater (about 1-1/2 cups)
2 large garlic cloves, grated on Microplane (about 4 teaspoons)
1 teaspoon dried oregano
Kosher salt
2 chipotle peppers packed in adobo sauce, finely chopped
2 teaspoons ground cumin
1/4 cup tomato paste
1 (15-ounce) can whole tomatoes packed in juice, drained and chopped into 1/2-inch pieces
1 (16-ounce) can dark kidney beans, drained
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon whiskey, vodka or brandy (optional)
Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, vegan sour cream, shredded vegan cheese, fresh tortillas or tortilla chips, for serving (optional)
Preparation
Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.
Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)
Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.
Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.
Tip
You can omit the chile paste, and substitute 3 tablespoons chile powder instead. Add chile powder with chipotles and cumin in Step 3, and cook, stirring frequently, until aromatic, about 30 seconds, then add the tomato paste and continue with Step 4.
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1-1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
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