I heard a while back, coworkers discuss making chili and how it would take all day in the crockpot to get just right. Now don’t get me wrong, I love the crockpot (especially for my refried beans) but … I also want to be able to create a fantastic comforting meal within an hour of getting home from work.
You can have a steamy bowl of comforting chili ready in less than an hour! If you prep your veggies ahead of time- have the garlic, onion and peppers in one bowl and zucchini & mushrooms in another, you could have dinner ready in 40 minutes. Don't feel married to the ingredients maybe you don't have zucchini but have a sweet potato or aren't sure which peppers you like yet. Use what you have and experiment to find your taste with spices and peppers.
large chopped onion & 2 minced garlic cloves
peppers (2 bell, & 2 of a spicy: jalepeno/poblano/serrano OR chipotle in adobo), minced
2 zucchinis cubed
4-5 portobello mushrooms or package of baby bella mushrooms cubed
2 cups corn (frozen or fresh)
3 tablespoons chili powder
1½ tablespoons ground cumin
1¼ teaspoons salt
1 teaspoon cayenne
1 tablespoon smoked paprika
Tomato & Beans
2 cans diced tomatoes
3 cups black beans (canned rinsed or cooked dried)
1 can crushed tomatoes
1 cup water
Spray your deep pot with oil
Over medium high heat saute your onions, garlic, peppers
Add zucchini & mushrooms saute until browned.
Add corn and spices.
Turn up heat and add tomatoes, beans and water.
Bring to a boil then reduce heat to simmer.
Taste and adjust seasonings if needed, let simmer for about 20 minutes (just enough time to pop your cornbread in the oven and spin your salad!)
This vegetarian take on French Onion soup builds on the flavors of slowly caramelized onions in a balsamic reduction. I used the picture from my award-winning caramelized onions because sometimes food disappears fast around here.
A creamy soup packed full of flavor from a quick roast in the oven with garlic and onions. The thickness and creaminess come from a surprising, low-fat, protein rich ingredient and the asparagus adds Vitamin K, Folate and anti-inflammatory properties. This recipe also works great with broccoli!
Many times I make this soup after we have had a Roaster for supper and cut most of the meat off. In this case I bought a small fryer chicken just to make this soup for a friend and her family and saved some of the meat for a later meal. It made a huge pot, enough to feed their family of 4 with leftovers and some for our dinner as well.