What to do with all that leftover veggie chili? Make chili cakes of course! My kids adored these!
Chili Cakes
3-4 cups leftover veggie chili
2-3 cups cooked brown rice
6-10 ritz crackers, saltines or a cup or so of bread crumbs
Place chili and rice in food processor or blender and pulse to a pasty consistency. You want it thinner than cookie dough, but thicker than pancake batter. Add crackers or breadcrumbs as needed to get the desired consistency.
On a hot griddle or skillet (about 375 degrees or medium high), sprayed with cooking spray, spoon a medium to large scoop of your paste and flatten/spread to about 1/2 inch thick and a few inches round. Then you just cook 'em like little pancakes! I used my large griddle and did 8 or so at a time. Check them every once in a while for doneness- if you can't easily get your spatula under them, then they aren't ready to flip yet. They should be slightly blackened on each side when they are done (takes about 3-4 minutes on each side depending on griddle heat). Repeat until chili paste is gone.
Eat alone as finger food or topped with salsa, sour cream, guacamole, pico de gallo or dipped in ranch dressing.
Serve with a colorful green salad and enjoy!
Showing posts with label veggie chili. Show all posts
Showing posts with label veggie chili. Show all posts
Friday, December 4, 2009
Veggie Chili
I can't believe I haven't posted this recipe before! It is a winter/fall staple in our house.
Veggie Chili
1-2 tbs olive oil or coconut oil
1/2 large white or yellow onion, diced
1 large carrot, grated
4 baby bella mushrooms, grated
1/2 large red pepper, diced
3-4 cloves garlic, pressed or micrograted
2 15 oz cans diced tomatoes
1 15 oz can tomato sauce
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
(bean types can be substituted for each other if you don't have one kind or another)
1-2 Tbsp chili powder (to taste)
1-2 tsp cumin (to taste)
approx 2 tbsp agave or pure maple syrup
approx 1-2 cups fresh spinach, chopped
1- 1/2 cups frozen corn kernels
Sea salt and freshly ground pepper to taste
In large pot, heat oil to medium high heat
add onion, mushroom, carrot, and red pepper and saute until veggies soften. Add pressed garlic and saute for a minute longer. Turn heat down to medium and add all remaining ingredients except spinach and corn. Bring to a simmer, stirring occasionally and then turn heat to low. Stir in spinach and corn and let simmer for a minute or two. Salt and pepper to taste.
Serve with yummy bread and a colorful green salad and enjoy!
Veggie Chili
1-2 tbs olive oil or coconut oil
1/2 large white or yellow onion, diced
1 large carrot, grated
4 baby bella mushrooms, grated
1/2 large red pepper, diced
3-4 cloves garlic, pressed or micrograted
2 15 oz cans diced tomatoes
1 15 oz can tomato sauce
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
(bean types can be substituted for each other if you don't have one kind or another)
1-2 Tbsp chili powder (to taste)
1-2 tsp cumin (to taste)
approx 2 tbsp agave or pure maple syrup
approx 1-2 cups fresh spinach, chopped
1- 1/2 cups frozen corn kernels
Sea salt and freshly ground pepper to taste
In large pot, heat oil to medium high heat
add onion, mushroom, carrot, and red pepper and saute until veggies soften. Add pressed garlic and saute for a minute longer. Turn heat down to medium and add all remaining ingredients except spinach and corn. Bring to a simmer, stirring occasionally and then turn heat to low. Stir in spinach and corn and let simmer for a minute or two. Salt and pepper to taste.
Serve with yummy bread and a colorful green salad and enjoy!
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