Hello Sweet Friends! I hope you all had a great weekend! The weather was perfect here in Texas, so we spent some time outside every day. Long walks, breakfast with a good friend, some delicious veggie chili, a home movie night with the hubs, and a trip to the park rounded out a fantastic weekend at the Sutch residence. 🙂 What did you all do?
The hubs is one of those guys that thinks dinner is not dinner if there is no meat. 🙂 Any other hubs like that? Well, I decided to give a vegetarian meal a try to see if he would miss the meat. Enter Veggie Chili!
I used this recipe from Kraft Recipes.com as a starting point and added my own flair.
Here is Kraft’s recipe (my edits are in green):
What You Need
- 1 can (28 oz.) whole tomatoes, undrained, cut up (1 28 oz. can diced tomatoes)
- 1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa (I used a generic brand)
- 1 can (15 oz.) black beans, drained and rinsed
- 1 pkg. (10 oz.) frozen corn – (1 16 oz. can of no salt added corn)
- 1 cup halved zucchini slices
- 1 tsp. chili powder – (I used a boat load! I would say at least 4 tsp.)
- 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mild Cheddar Cheese, divided
- 1 small onion diced
- 1/2 small green bell pepper diced
- 1 tsp. cumin
- a few sprigs of cilantro (optional)
Make It
SAUTE
onions and green bell pepper until the onions are translucent and the peppers are soft.
COMBINE all ingredients except cheese in a saucepan.
BRING to a boil on medium-high heat; simmer on low heat for 10 minutes, stirring occasionally.
SPOON 2 Tbsp. cheese into each of 8 soup bowls; top with chili and remaining cheese.
FINISH with cilantro.
This recipe was super simple, quick, and delicious! It’s hearty and healthy!
Even the monkey loved it. I just spooned his over some whole wheat pasta because he isn’t a pro at using a spoon just yet. 🙂
See you tomorrow for Sutch an Inspiration!
Instructions for Making Veggie Chili
- Materials Needed:
- 1 can (28 oz.) whole tomatoes
- 1 jar (16 oz.) thick and chunky salsa
- 1 can (15 oz.) black beans
- 1 pkg. (10 oz.) frozen corn
- 1 cup zucchini
- 1 tsp. chili powder
- 1 pkg. (7 oz.) shredded cheddar cheese
- 1 small onion
- 1/2 green bell pepper
- 1 tsp. cumin
- Cilantro (optional)
Steps:
Prepare the Tulle:
Gather all your materials in a clear workspace.
Create the Volume:
Adjust the amount of chili powder to your taste preferences.
Prepare the Poly Satin Circles:
Chop the vegetables as per the ingredient list.
Layer the Components:
Combine all ingredients except cheese in a pot.
Additional Personalization:
Add herbs or spices according to your preferences.
Attach the Clip-On Earring:
Once the ingredients are combined and simmering, spoon cheese into bowls for serving.
Prepare the Shoes:
Serve with whole wheat pasta for added nutrition.
Make Additional Pairs:
Feel free to double or triple the recipe for large gatherings.
Enjoy Your Custom Creation:
Share your creation with friends and family and see how they enjoy it!
Conclusion
This veggie chili is not only a healthy option for dinner but allows for creativity and personalization. It’s a perfect way to express your cooking style while enjoying the process. Have fun making it and don’t forget to share your experiences!
