"Vegetarian" Chili

So why is "vegetarian" is quotes? Because this is not a true vegetarian chili. Though it technically doesn't have any meat, I use chicken broth in this recipe but please feel free to use vegetable broth instead!

And let me tell you, my picky picky meat and potatoes husband LOVES this chili. So I'm sure that you will to!

"Vegetarian" Chili

1 6oz can Tomato Paste
1 15 oz can Vegetarian Refried Beans
2 C or 1 15 oz can Chicken Broth
1/2 a medium green bell pepper diced
2 cloves garlic minced
1/4 medium onion diced
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
2 tsp chili powder
1/2 tsp cumin
1 tsp black pepper
1/2 tsp oregano

In a medium sauce pan heat your olive oil on medium heat. Add your onions, garlic, and green bell pepper to your oil and saute until translucent. Add your tomato paste and spices and stir until fragrant. Slowly add your chicken broth. And then add your can of refried beans. Stir everything together to break up the beans and the tomato paste and simmer on medium low heat for 10-15 minutes.

This is great over chips or baked potatoes, cut the amount of broth in half and it's a great burrito filling!

Stir Fry

Use some of your bargain fresh veggies to create a quick and easy summer dinner for your family!

Sauce:

1/3 C Soy Sauce
1/2 C Water or Broth
2 Tbsp Oyster Sauce
2 tsp Seasame Oil
2 Tbsp Corn Starch
1 Tbsp Green Onion
1 Tbsp Grated Fresh Ginger or 1/2 tsp ginger spice
1 Tbsp Chopped Fresh Cilantro

Mix all ingredients in a lidded container and shake until combined. Taste and adjust your seasonings as nessesary. I also like to add some hot chili flakes to my sauce when I'm not cooking for my kids.

Basic Stir Fry Ingredients:

1 Tbsp canola oil
1 lb of meat sliced thin (to get your meat to slice nicely place in the freezer for 15-30 minutes prior to slicing. You'll be able to get nice thin slices easily)
3 cloves of garlic minced
1 Tbsp of green onions sliced
1 tsp ground black pepper

Put your oil, garlic and green onions into your pan on high heat. Stir occasionally until your garlic just starts to brown. As soon as your garlic starts to brown, throw in your meat (seasoned with the black pepper) and stir and fry until the meat is no longer pink. Once your meat has cooked throw in 4-6 cups of assorted sliced vegetables. Once the vegetables are crisp tender add your sauce and cook until sauce thickens and becomes glossy.

Serve over hot jasmine rice!

Stir Fry Vegetable Suggestions:

Zucchini
Onion
Green Bell Pepper
Red Bell Pepper
Celery
Carrots
Cabbage (Green or Napa)
Bok Choy
Bamboo Shoots
Water Chestnuts
Baby Corn
Mushrooms (White Button or Shitake)
Broccoli

You really can use whatever vegetables you like. I just throw in whatever vegetables I need to use up in the fridge. Our normal combination is Zucchini, Onion, Celery, Carrots, Broccoli and Bell Pepper. And if we have it on hand, Mushrooms and Baby Corn.