Meatless Monday: The Return

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

Olive oil
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!

2 thoughts on “Meatless Monday: The Return

  1. That recipe is so different from my husband’s veggie chili recipe that we will have to try it. I’m betting it’s just as crazy good as his. And over pierogies? I never thought of that. I’m so on it.

  2. My husband introduced me to an awesome Vegetarian White Chili recipe. The best parts are that it is easy and the broth is made with BEER! Super tasty.

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