Aztec Chili

I ENTERED this in our Chili Cookoff at work and I came in SECOND!!!!!

This recipe was in the Swanson Health Products magazine. I ripped it out and it's been sitting in my "to make" pile for awhile (pre vegan) -- I decided to make this for a Halloween Party we were having at work. Some substitutions were made so it would be vegan, some things were totally left out and it turned into a pretty tasty chili. I'm going to remake it for a Chili Cookoff at work next week. Wish me luck!

• 2 cans dark red kidney beans, drained
• 2 cans black beans, drained
• 1 can refried pinto beans, drained (be sure they are vegan)
• 1 can refried black beans, drained (be sure they are vegan)
• 2 cans crushed tomatoes
• 1 tablespoon cocoa powder
• 1/4 cup raisins
• 2 tablespoons maple syprup
• 4 tablespoons garlic powder
• 6 tablespoons ground cumin
• 2 teaspoons ground cayenne
• 6 tablespoons dried oregano
• 1 teaspoon ground nutmeg
• Kosher salt, to taste
• 3 tablespoons extra virgin olive oil\
• freshly ground black pepper, to taste
• 3 large yellow onions, diced
• 2 large poblano peppers, diced
• 2 large Anaheim peppers, diced
• 2-3 green jalapeno peppers, depending on size, diced
• 4-5 red jalapeno peppers, depending on size, diced
• 6 tomatillos, diced
• 1 large garlic bulb, crushed
• 8-10 Roma tomatoes, depending on size, diced
• 1 cup frozen corn
• 1/2 cup apple cider vinegar, unfiltered
• 1/4 cup vegetable broth/water/beer
• 1 cup pinto beans, drained
• Cheddar cheese, Daiya brand
• Monterey jack cheese, shredded, Daiya brand

Using a large pot with a lid, coat the bottom of the pot with 2 tablespoons of olive oil. Add the remaining 2 diced onions along with all the peppers, tomatillos, crushed tomatoes and garlic cloves. Cook for 10 minutes, covered, over medium-low heat. Stir with a flat wooden spatula every few minutes.

Mix in all the beans and apple cider vinegar. Stir thoroughly. Cook on medium–low heat for 10 minutes, stirring every few minutes.

Mix in the diced tomatoes. Add in salt and pepper, plus add 3 tablespoons cumin, 3 tablespoons oregano, 2 tablespoons garlic, 1 teaspoon cayenne and 1/2 teaspoon nutmeg. Also add in cocoa powder, honey or maple syrup, raisins and corn. Stir/blend thoroughly. Cook, covered, over medium-low heat (lightly bubbling) for about 1 hour, stirring every 10 minutes.

The chili is ready to serve now if you’re hungry or don’t have extra time. However, if you have the time, turn the heat down to low-simmer, and cook for another 2 to 3+ hours. Stir regularly and scrape the bottom of the pot with a flat wooden spatula to keep the beans from sticking or burning. If necessary, adjust the heat a little lower and add another 1/4 cup of broth or water or beer. Garnish with shredded cheeses if desired.

Put leftovers in the fridge or freezer for a future day. Leftovers heat well and are just as good if not better than the fresh pot of chili.

Beef, Black Bean & Chorizo Chili

Before we started eating vegan this was one of my favorite chili recipes. I decided to vegan it but was a little skeptical, but it turned out just as good as the original version. Below is my take on the recipe. Enjoy!

• 2  links Soyrizo 
• 1 package Gardein Beefless Beef Tips
• 1 1/2  cups  chopped onion
• 4  garlic cloves, minced
• 1  (7-ounce) can chipotle chiles in adobo sauce
• 3  tablespoons  tomato paste
• 2  teaspoons  sugar
• 1  teaspoon  salt
• 2  teaspoons  unsweetened cocoa
• 1  teaspoon  ground coriander
• 1  teaspoon  dried oregano
• 1  teaspoon  ground cumin
• 1  cup  dry red wine
• 1/4  cup  fresh lime juice
• 2  (14-ounce) cans vegetable broth
• 1  (28-ounce) can whole tomatoes, undrained and chopped
• 2  tablespoons  cornmeal
• 2  (15-ounce) cans pinto beans, rinsed and drained
• 1  (15-ounce) can black beans, rinsed and drained

Heat a Dutch oven over medium-high heat.  Add onion and garlic to pan; sauté 3 minutes.

 Add chorizo to pan; sauté 3 minutes or until browned. Cook as package indicates and it's done.

 Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly.

Stir in red wine, lime juice, vegetable broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally. Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minute

The flavors of this chili are just wonderful. It makes alot so I froze half of it for a later date. This is a must try!

Chicken Curry

Curry is one of my favorite foods these days, coconut milk, red curry paste, lime juice.. yummy! This was adapted from Cooking Light - one of my favorite magazines. The next time I make this I will add a red bell pepper along with the green one and probably some thin sliced onion or carrot. I just felt it should have a few more veggies in it. The sauce is excellent and could be made and used to make other curries.

 

• 1  tablespoon  canola oil
• 1 package Chick'n Scallopini, cut into bite sized pieces
• 2  cups  green bell pepper strips (about 1 large)
• 2  tablespoons  fresh lime juice
• 2  tablespoons  Braggs
• 2  tablespoons  red curry paste
• 1  teaspoon  sugar
• 1  (14-ounce) can light coconut milk
• 3  cups  hot cooked long-grain rice
• Lime wedges (optional)

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and bell pepper to pan; cook about 6 minutes, turning occasionally.

Remove chicken mixture from pan.

Combine lime juice, Braggs, curry paste, and sugar in a small bowl, stirring with a whisk.

Add juice mixture and coconut milk to pan; bring to a boil.

Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.

Serve over rice. Garnish with lime wedges, if desired.