Veggie Chili #2
Sunday, April 07, 2013
1/2 cup onion
1 cup bok choy
1/2 red and green pepper (or more)
1/2 cup mushrooms chopped
big pile of chopped up greens
1/2 cup of water or veggie broth
1 small can of tomato sauce (or paste)
2 cans of beans (I used Red Kidney and Pinto)
1 can of pumpkin
1 can of tomatoes
1/2 teaspoon of garlic powder, onion powder, cayenne pepper, chili powder, paprika, cumin, veggie spice
In a large pot cook the carrots half way with some water.
Saute the onion, bok choy, green and red pepper in a large pot with some water or broth.
Add mushrooms, tomato sauce and pumpkin and stir.
Add beans, tomatoes, all the spices and more water or broth if needed. Stir.
Cover and heat on medium to low for around 30 minutes.
Add greens at the end and stir in.
I topped it on a potato.
These measurements are just estimates because I didn't measure anything.
I just got all these ideas from various recipes and put the different ingredients together.
The pumpkin may sound weird but it makes it thick and a little sweet without adding fats and sugar.
I use some chopped up grillers this time (I had some to use up) but it taste good without the veggie meat.
I used some tomato sauce with hot sauce mixed in it that I had leftover and still tasted good (maybe it even made it taste better)
I say to heat for around 30 minutes but it seemed by the time I got every thing in the pot, the chili seemed done. So once I stirred in the greens I turned off the heat.
The first time I made this chili I didn't cook the carrots first and they didn't cook all the way, this time I cooked the carrots first.