Tag Archives: vegetarian

Meatless Monday. Super Bowl Edition

We are getting so close to the big game! Have you started planning your menu? So many good options out there. I spent the weekend browsing recipes. Here are a few party foods I.Want.Right.Now!

Crispy Black Bean Tacos with Avocado-Lime Sauce

Crispy Black Bean Tacos with Avocado-Lime Sauce

Mini Hasselback Potatoes with Creamy Dill Dip

Hasselback Potatoes

Spicy Black Bean Nachos

spicy black bean nachos

Buffalo Chickpea Tortilla Pinwheels

Buffalo Chickpea Tortilla Pinwheels

Avocado Bruschetta

avocado bruschetta

Creamy Strawberry Broccoli Salad

Creamy Strawberry Broccoli Salad

Cowboy Caviar

Cowboy Caviar

Chili

chili

Baked Parmesan Zucchini Fries

 

Baked Parmesan Zucchini Fries

Pineapple Pecan Cheese Ball

pineapple pecan cheese ball

Buffalo Cauliflower Quinoa Meatballs

Buffalo Cauliflower Quinoa Meatballs

Chocolate Toffee Strawberry Trifle

Chocolate Toffee Strawberry Trifle

Blackberry Basil Ricotta Pizza

Blackberry Basil Ricotta Pizza

What’s your favorite party food?

Which team are you cheering for in the game?

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Chili Recipe (Vegetarian)

It was a weekend of football watching. Football needs chili! Am I right or am I right?

Okay, I take that back. I didn’t watch one minute of football. My Chiefs are out so the season is over for me. And it was actually warmer here this weekend. Not need for hot soup. I wanted enchiladas , but OMG Becky wanted chili. (Sassy had abandoned us for the weekend. She had been invited to attend an out-of-town church conference for middle school kids as a Junior Guide. She was very excited and honored to be asked! She got back yesterday and said it was an amazing experience.)

This has been my go-to chili recipe for years now. It’s hearty, it’s tasty, and even meat eaters will enjoy it. This chili would be a perfect addition to your Super Bowl party!

chili recipe vegetarian

Chili (Vegetarian)

Total Time: 1 hour, 50 minutes ¦  Prep Time: 10 minutes  ¦  Cook Time: 1 hour, 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 (10 oz) frozen butternut squash (cubed), thawed
  • 1 (28 oz) can petite cut tomatoes, diced, with zesty jalapenos
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 oz) can dark red kidney beans, drained & rinsed
  • 12 oz water
  • 1 tablespoon cocoa powder
Optional Toppings
  • Shredded cheddar cheese
  • Sour cream

Directions

  1. Heat a large pot over medium heat. Add oil to coat. When oil ripples, add chopped onion and diced pepper. Saute for 3 minutes. Add garlic; cook stirring for another minute.
  2. Add chili powder, cumin, cayenne pepper, salt. Stir in squash, tomato, and beans. Bring to a simmer.
  3. Reduce heat to low. Cover and simmer for 60 minutes.
  4. Uncover and cook for another 30 minutes.
  5. Stir in cocoa power. Cook for 10 minutes more.
  6. Serve hot with desired toppings. Serves 8.

Serving Size = 1 cup. Weight Watchers Smart Points = 3 points.

Black Bean Soup Recipe (Vegetarian)

We had a weekend of winter storms with freezing rain roll through. I don’t know about you, but to me that means I need warm, comfort food and that means soup! I made a large pot of this Black Bean Soup on Friday night and we enjoyed it all weekend long.

black bean soup recipe, black bean soup

Black Bean Soup (Vegetarian)

Total Time: 35 minutes  ¦  Prep Time: 15 minutes  ¦  Cook Time: 20 minutes

Ingredients

  • 4 (14.5 oz) cans black beans, divided
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large poblano pepper, seeded, stemmed, diced small
  • 4 cloves garlic, minced
  • 1 (32 oz) carton vegetable broth, divided
  • 1 (14.5 oz) can fire-roasted, diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 1 tbsp lime juice
  • 1/3 cup chopped fresh cilantro
Optional Toppings
  • Diced avocado
  • Shredded cheese (Mexican or cheddar)
  • Sour cream
  • Tortilla chips

Directions

  1. Place 1 1/2 cans of drained/rinsed black beans and 1/2 cup of the vegetable broth in a food processor. Pulse until well pureed. Set aside.
  2. Rinse remaining 2 1/2 cans of black beans in a strainer. Set aside.
  3. Heat a large pot over medium heat. Add oil to coat. When oil ripples, add chopped onion and diced pepper. Saute for 3 minutes. Add garlic; cook stirring for another minute.
  4. Add remaining vegetable broth, black beans, black bean puree mixture, fire-roasted tomatoes, cumin, chili powder, and season with salt and pepper to taste. Turn heat up to medium-high.
  5. Bring to a boil then reduce heat to medium-low. Cover and simmer for 15 minutes.
  6. Stir in lime juice and cilantro. Serve hot with desired toppings. Serves 8.

Serving Size = 1 cup. Weight Watchers Smart Points = 6 points.

Easy Taco Soup Recipe (Vegetarian)

It’s soup season! OMG Becky’s favorite soup is a good taco soup. We have tried many recipes, but none have ever seemed to stick around as our go-to favorite. I think we may have a new contender for that title! I started with this recipe and made a few changes.

taco soup

Easy Taco Soup (Vegetarian)

Ingredients
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (10 oz) can Ro*Tel Original Diced Tomatoes & Green Chilies, drained
  • 1 (10 oz) can green enchilada sauce
  • 1 (10.75 oz) can cream of mushroom soup
  • 15 oz frozen corn
  • 14 oz vegetable broth
  • 1 (1 oz) packet taco seasoning
Optional Garnish
  • shredded cheddar cheese
  • tortilla chips
  • avocado
  • sour cream
Instructions

This one is simple! Just place all ingredients in slow cooker. Cook on low for 2-3 hours. Or if you are in a hurry, cook on stove top. Bring to a boil over medium heat, then reduce to a low simmer for 30 minutes.

Servings
9 (1 cup)

What is your favorite soup you make at home?

Best chunky potato soup recipe? I’m on the hunt for a good one!