I have several different versions of vegetarian chili and I can’t believe I never posted any of those recipes on this site! Vegetarian chili is a staple during the Fall/Winter for me. I like to switch up the recipe and use whatever I have on hand. Sometimes I use a grain like farro or bulgar, and vegetables like red/orange/yellow peppers, corn and green beans or edamame. It’s starting to get slightly cooler here in Brooklyn…it’s also rainy and grey and I wanted something warm, spicy and comforting for dinner. Plus, now that college football season has begun, I really enjoy “College Football Saturdays” (Go Blue!!) in my house where I’ll have a beer and a bowl of veg chili, so, it’s a win-win. More importantly, the chili freezes well and I can enjoy it later on.
In this version of chili, I use black, white and garbanzo beans. I like using Muir Glen’s Fire Roasted Tomatoes, regular and with green chilies. These tomatoes add an extra kick and level of flavor to the chili that I really like. I also used Penzey’s crushed jalapeños and for a smokier flavor, I use a little bit of smoked Spanish paprika. A little paprika goes a long way, so, you can just add it and the other spices by dashes (and not teaspoons/tablespoons) and adjust accordingly.
Spicy Three Bean Vegetarian Chili
1 medium-sized red onion, chopped
2 cloves garlic, sliced/minced
3 carrots, sliced
1 can each: black, cannelini, garbanzo beans, rinsed, drained
1 28oz can Muir Glen fire roasted diced tomatoes
1 14oz can Muir Glen diced tomatoes with green chilis
1 14oz can Muir Glen tomato sauce
1TB chili powder
1-2tsp Smoked Spanish Paprika
1-2tsp dried jalapeños
1-2TB olive oil
In a Dutch Oven or large soup pot over medium heat, add olive oil and let it heat up, add onions, carrots and garlic and sauté until soft. Add tomato sauce and diced tomatoes, stir, then add beans and spices. Let chili simmer for 30-45 minutes. Spoon into bowls, add shredded cheese, raw onions or even small cooked pasta (this might be a Wisconsin thing because I used to have really good veg chili at the Fuel Cafe in Milwaukee back when I was in grad school, and they topped it with all three. It was delicious). Enjoy!
This recipe is similar to my almond butter chocolate chip cookies, but, I mixed up the nut butters and eggs.
These cookies come together very quickly and only require one bowl. Hooray! (Because who wants to do a lot of dishes? Not me!). I make these cookies when I’m craving peanut butter. (Try not to eat the dough, ahem).
1 C. smooth peanut butter (I like to use the natural stuff with oil on top)*
Heat oven to 350 degrees and line two baking sheets with parchment paper, set aside.
In a large bowl mix first 6 ingredients well, until combined. Add chocolate chips and stir until they’re fully incorporated. Drop 2TB of dough, or, use a small cookie scoop (2tsp) onto the lined baking sheets (the cookies don’t spread, so, I was able to fit 15 on one sheet) Now, you’ll want to gently flatten the cookie dough balls with the palm of your hand and then use a fork to make the “crisscross” on top of the cookies. Sprinkle a little bit of sea salt on top too, if you like. Bake for 11-13 minutes. Keep an eye on them though. Remove cookies from oven and let them rest for 5 minutes. Cool on baking rack or plates. Store in airtight container. I put mine in the fridge, but, they’d be ok sitting on the counter in an airtight container for a couple days. Makes 2 dozen cookies when I used a 2tsp cookie scoop.
You could reduce the sugar by only using 1/2 cup brown sugar, or 1/2 cup white. I like the flavors of dark or light brown sugar, so I used mostly that in the recipe.
I prefer to use natural peanut butter because it has little to no sugar in it. Here, I used Smucker’s, but, any brand will do.
I also used a tiny bit of Maldon Sea Salt to sprinkle on the top. Since you only use it sparingly in recipes, I think it’s worth the cost and I found it pretty cheap on Amazon
You may say, “Raw asparagus?!?” And, I will reply: “YES!”(with much enthusiasm). This is an easy and light salad to make for lunch, like I did yesterday. I used both a little bit of Bulgarian feta and Pecorino. I enjoyed the play of the two different flavors and textures of cheese. If you can find Bulgarian feta, buy some, pronto. It’s not salty like Greek feta cheese, it’s more mild and creamy/not so crumbly.
1lb. (bunch) of asparagus, rinsed, cut into 1-2″ pieces
1 can of chickpeas, rinsed and drained
1/4 cup (or more) of crumbled Bulgarian feta cheese
a couple glugs of olive oil
zest of lemon, plus juice of half a lemon
flaky sea salt and pepper to taste
some shavings of Pecorino Romano cheese
Add cut asparagus and chickpeas in a medium-large bowl. I cut the asparagus into tiny, diagonal pieces to make it more visually appealing (I guess, haha). drizzle with olive oil–enough to coat the beans and veg. Add lemon zest and juice and feta pieces. Stir until combined. Add some shaved (I used a vegetable peeler) Pecorino Romano on top. Enjoy!
oops, I ate the other half of bread. Yes, that is a Zabar’s coffee mug!
…it’s what’s for breakfast! I’ve been on a hardboiled egg kick that I think started with having a salad last week with egg, avocado, greens and a spicy cilantro-lime dressing. I’d forgotten how much I love the combination of egg and avocado. I even ate it one evening for dinner following a softball game. There really isn’t anything fancy or overly-complicated or cutesy about this breakfast (or, lunch or dinner). It’s quite simple:
toast your favorite bread
drizzle a little olive oil on bread
spread 1/2 of a an avocado on bread
put sliced hardboiled eggs on top
salt and pepper to taste
sliced tomatoes on the side (optional)