Vegetarian Chili from Lynn

Lynn hosted the Super Bowl party this year for our crowd.   She added a vegetarian chili to the mix, and it was delicious! So I asked for the recipe so I can make it, too.  She said that she found it online at Kitchn.com and added sweet potato instead of carrots, which made it really good. Her choice of beans -- black, kidney and garbanzo ---made it very tasty and colorful, too.  If anyone makes it before I do, please send me a photo of it.
---Barbara

Best Vegetarian Chili
(adapted from TheKitchn.com)

Serves 8 to 10

2 T. olive oil
1 large yellow onion, diced
2 large bell peppers, diced
1 sweet potato, diced
2 stalks celery, diced
4 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
2 t. dried oregano
1 t. salt, or 1 t. kosher salt
1/2 t. freshly ground black pepper
1/4 t. cayenne
1 28-ounce can fired-roasted diced tomatoes (do not drain)
1 4-ounce can roasted green chilies (do not drain)
1 15.5-ounce can black beans, drained and rinsed
1 15.5-ounce can kidney beans, drained and rinsed
1 15.5-ounce can garbanzo beans, drained and rinsed
2 cups low-sodium vegetable broth, divided
1 15-ounce can whole kernel corn, drained

Topping suggestions:  sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, chopped fresh cilantro, pickled red onion, sliced jalapeno, sour cream


In a large pot, big enough to hold all of the chili, heat the oil over medium heat until shimmering, and add the diced onion, peppers, sweet potato, celery and garlic and cook, stirring, until just tender, 8 to 10 minutes.

Add the spices including the chili powder, cumin, oregano, salt and pepper, and cayenne, and stir to coat.

Add the tomatoes and their liquid, the green chilies and their liquid, the drained beans, and 1 cup of the vegetable broth.  Stir to combine.

Bring to a boil, then reduce heat, and simmer gently, uncovered, on low for 30 - 40 minutes until thickened to your liking.  If you like a looser chili, add the remaining 1 cup of vegetable broth.

Stir in the drained can of corn, until heated through.

Serve directly from the pot, with a large ladle, into individual bowls, and offer toppings of your choice.

Freezes well.

Roasted Chicken and Red Peppers from Colleen

Hi Barbara,

Here is another pantry meal - I had some chicken breasts and red peppers in the fridge and wanted to make a quick dish with what I had on hand.  This was pretty easy and quick and Steve said he would definitely eat it again! 

Next time I will crumble goat cheese on top.  

---Colleen 

Roasted Chicken and Red Peppers

Serves 4-6

Four chicken breasts
2-3 red peppers
2 large shallots
1 ½ cups cherry tomatoes
olive oil
garlic – about 2 teaspoons dried
salt/pepper
basil (dried or fresh)
balsamic vinegar
chicken broth
3 cups cooked rice (cook in chicken broth)
goat cheese to crumble on top

Slice shallots and peppers thinly. Cut chicken breasts into 3 pieces. Place peppers, shallots, and garlic and tomatoes in a large roasting pan and toss with 2-3 tablespoons of olive oil. Place chicken pieces on top and drizzle with olive oil, salt & pepper, and dried basil. 

Roast in pre-heated oven for 30-35 minutes or until chicken is cooked through and vegetables are soft.

When finished add a little chicken broth (about ½ cup) to the pan. 

Put cooked rice in a large serving dish and spoon chicken and veggies over the rice. Pour pan drippings/broth over the top. Drizzle with balsamic vinegar, crumble goat cheese over top, and serve.

Lemongrass Ginger Honey Tea

A Cinnamon Stick adds Complexity

A comforting way to end the afternoon sometimes for me is to make a cup of herbal tea.  This one uses the lemongrass which I harvested (see post) and now have on hand in the freezer.  Store-bought would work equally well.   
---Barbara

Lemongrass Ginger Honey Tea

Makes 1 extra large mug, or 2 cups of tea

2 slender stalks (or 1 thick) lemongrass
2 small cinnamon sticks
1 T. grated fresh ginger
1 T. honey
2 cups of water or as desired

Figure out how much liquid you will need for your mug.  I used 2 cups of water.

In a small saucepan, add the water.

Grate the lemongrass bulb part, then add the whole stalk. Grate the ginger, and add the cinnamon sticks.

Bring to a boil.  Add the honey and boil until dissolves.

Carefully, pour the liquid into your mug, using a strainer to catch the ginger and lemongrass.

Since taking this photo, I use a strainer with a finer mesh.  

You can make another cup with the ingredients, if they still have some flavor.

You can add more or less honey depending on your sweet tooth.

B

*But if you buy lemongrass for a recipe, there is usually more than you can use in one go.  Or you could just use the woody parts and keep the more delicate parts for cooking.