Vegetarian Chili with Green Beans

by rivka on November 30, 2007 · 1 comment

in easy-as-a-1-2-3, good for you, main dishes, vegetarian

Veggie Chili was always a staple in my house growing up. We may not have had meat, but you know I’ve sung the praises of morningstar farms more than once, and chili brought out the best in MF’s “veggie crumbles.” Yea yea, it sounds really unappetizing, but trust me, it’s amazing. Obviously if you’re not restricted by vegetarianism, feel free to add all the BOEUF you desire. Morningstar will come through for the rest of us.

As usual, this falls somewhere between method and recipe. My standard veggie chili has garlic, onion, tomatoes, peppers, morningstar, white beans, and spices. This one had all of the above except no white beans — I only had black beans in the house. I also added a bit of sweet potato, since I had some baked, mashed, and in the fridge. I’d do that again in a flash: the sweet potato added subtle sweetness and earthiness to an otherwise typical Mexican veggie chili. Finally, I threw in some green beans and a bit of spinach at the very end, which made this chili a one-pot meal. Pop it on some whole wheat tortillas, and you’ve got dinner! Oy, I feel like Rachel Ray…


Veggie Chili with Green Beans
serves 2

1 jalapeno pepper
1/2 onion ( I used red, any will do), chopped
3 cloves garlic, peeled and chopped
1 package morningstar farms veggie crumbles OR 1/2 lb. ground turkey or beef
1 8 oz. can diced tomatoes
1 sweet potato, chopped and baked
1 1/2 cups green beans
1 cup spinach, chopped
1 green pepper

1 tsp. chili powder
1/4 tsp. crushed red chilies
1/2 tsp. cumin
1 tsp. coriander
a few springs of fresh cilantro
salt and pepper to taste

  1. In a heavy-bottomed pan, saute onions, garlic, and jalapeno in 2 Tbsps. olive oil.
  2. When onions are fragrant and soft, add veggie crumbles or meat, a bit more oil if needed, and all spices except cilantro, plus salt and pepper to taste. saute until thawed and/or browned.
  3. Add tomatoes, and toss to coat everything with their juices.
  4. Add sweet potatoes, green beans, and spinach, and continue to cook over medium heat until green beans are soft, about ten minutes.
  5. Finish with chopped fresh cilantro; serve with whole wheat tortillas. Enjoy!

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