Meatless Monday

Meatless Monday

Its Meatless Monday! Tonight we have cheer practice so we need something quick and easy so we can all head out the door. Tonight we will be having Vegetarian Chili!

If you are living anywhere near us you are probably thinking to yourself, “Chili in this 105 degree weather?!?!” I know it might be crazy but we would eat this recipe in a million degrees, it is one of our favorites!

Vegetarian Chili

• 1 (12 ounce) package frozen burger-style crumbles


• 2 (15 ounce) cans black beans, rinsed and drained


• 2 (15 ounce) cans dark red kidney beans


• 1 (15 ounce) can light red kidney beans


•  


• 1 (29 ounce) can diced tomatoes


• 1 (12 fluid ounce) can tomato juice


• 5 onions, chopped


• 3 tablespoons chili powder


• 1 1/2 tablespoons ground cumin


• 1 tablespoon garlic powder


• 2 bay leaves


• salt and pepper to taste

Directions

1.     In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

That is it!! I told you it was easy! We like to pair it with some cornbread muffins and a nice crisp green salad! I hope you all enjoy. We are off to practice, go team Green!!

-Amanda

Meatless Monday

Last year I had one sad little bell pepper plant, I only had one little pepper on it and  it didn’t grow larger than a silver dollar. This year I have12 giant plants all full of peppers  and they are finally big enough to stuff!! So for Meatless Monday we shall have meatless stuffed bell peppers!!!

Vegetarian Stuffed Bell Peppers

Serves 6

6 large sweet peppers

2 cups cooked brown rice

3 small tomatoes, chopped

1 cup frozen corn, thawed

1 small sweet onion, chopped

1/3 cup canned red beans, rinsed and drained

1/3 cup canned black beans, rinsed and drained

3/4 cup cubed Monterey Jack cheese

1 can (4-1/4 ounces) chopped ripe olives

4 fresh basil leaves, thinly sliced

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup meatless spaghetti sauce

1/2 cup water

4 tablespoons grated parmesan cheese, divided

1.       Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.

2. Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
3. Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.