{Vegetarian Chili}

Jeff and I always argue over what goes into “real” chili. In my mind, chili is all about the beans–black, kidney,pinto–perfection. But, Jeff seems to think “real” chili is all about the meat and beans are optional. I will admit that a little turkey meat is often good added to the beans, but chili without beans is just not chili to me. Am I the only one?

Bean or meat preference aside, chili is such a perfect meal on a chilly fall or winter day and one that we make often on the weekends in our household. This past Sunday kicked off our first chili of the season, so I thought I’d share with you our recipe–the vegetarian version that is ;)

Vegetarian Chili Recipe

Serves 6

Print recipe!

Ingredients:

1 32 fl. oz low sodium vegetable broth

1 15 oz can black beans

1 15 oz can kidney beans

1 15oz can pinto beans

1 14.5oz can stewed diced tomatoes

1 6oz can tomato paste

2 stalks celery, chopped

1 yellow onion, chopped

3 cloves garlic, chopped

1 jalepeno, chopped

1 6oz can diced green chilis

1 teaspoon cumin

1 tablespoon chili powder

1 teaspoon cayenne pepper

1/2 teaspoon oregano

2 bay leaves

salt, to taste

pepper, to taste

olive oil

Steps:

Heat olive oil medium size frying pan. Add onions, garlics, celery, jalepenos and cook until onions are translucent, about 4-5 minutes.

Place frying pan ingredients in large soup pot over medium heat. Add broth, beans, diced chilis, diced tomatoes, and tomato paste, stirring until combine. Add spices, adjusting as necessary.

Cook over low heat for 1 hour (longer if desired), serve, and enjoy!

Note: This goes great with some crazy good cornbread!

{2 Bean Tostadas}

Jeff was out of town all day yesterday and asked, er demanded, that dinner be ready when he got home at 6. So at about 5:30, I looked in our fridge to find some dinner inspiration and ultimately, decided to make tostadas! To those of you who know me, this probably isn’t a huge surprise, since I pretty much always make Mexican food when I have free reign of the kitchen!

I experimented a bit by frying just some refrieds and cheddar cheese in between two corn tortillas before adding more toppings and baking the entire tostada for about 5 minutes. Not gonna lie, this is a pretty filling meal–so come hungry!

PS–I just made a little more of this salsa and it was the perfect addition to the tostadas!

2 Bean Tostadas Recipe
Serves 2

Print recipe!

Ingredients:

4 yellow corn tortillas
3/4 cup cheddar cheese, packed
1/4 can refried beans
1 can black beans
1 ear fresh corn
1/4 red onion, chopped
1/4 cup green onion, chopped
1/2 ripe tomato, chopped
1 jalepeno, seeded and chopped
1 avocado, sliced
Cilantro, for garnish
Olive oil, for frying

Steps:

Pre-heat oven to 350 degrees.

Add about 1 tablespoon oil to large pan on high heat.

Divide refried beans and half of cheese onto 2 tortillas. Place additional tortilla on top.

Fry each tortilla sandwich for about 2 minutes on each side, until lightly browned, and place on baking sheet.

Divide black beans, remaining cheese, corn, red onion, and jalepeno onto each tortilla.

Place in oven and bake for about 5 minutes, until cheese is melted.

Add tomato, green onion, cilantro, and avocado to top of each tostado.

Add salsa, if you wish, and serve.

After frying and Before Baking:

Enjoy!

What’s your go to quick meal?