Hi! Remember when I used to post recipes? Now that I am finding it difficult to actually post at all, I figured I better get organized (again) or I will not be posting at all.
Of course, I didn’t even feel healthy until last Wednesday, so everything took a hit last week, not just blogging.
And, we met Eve, and she is the cutest Itty ever. Even if her mom feels compelled to occasionally call her Smeagol.
Today’s recipe (and I can’t believe I haven’t posted it yet):
RPM’s Vegetarian Chili
Garlic (3 or 4 cloves)
Soy crumbles, 1 package
2 Tbsp. chili powder
1 can diced tomatoes
1 can chili beans (I use medium sauce)
1 can garbanzoes or black beans, drained
1 can corn (optional)
Cheddar cheese for serving
1. Saute garlic in heavy-bottomed sauce pan.
2. Add crumbles and chili powder. Reduce heat to medium. Stir until crumbles are warmed through.
3. Added canned beans and vegetables. Stir everything together.
4. Let simmer lightly over medium heat for 20 to 30 minutes.
I serve this chili in a variety of ways. The stand-by has been sprinkled with cheddar or “Mexican” cheese with tortilla chips. Lately I’ve served it over pierogies, sprinked with cheese. Very good!