Recipes to try: Vegetarian (Vegan?) Chili


My dad makes an amazing chili, he’s been making it for years but recently he started making it “vegetarian”, I did some googling and realized that it might actually be vegan. This recipe makes a ton of servings so you can eat it for days, it is totally healthy and actually keeps you full. It is perfect for leftovers, the other day I ate it for lunch and dinner but I ate it over pasta for dinner to spice things up. I usually add red pepper flakes and saltines (I’m not sure if those are vegan though)

Ingredients

1 lg onion (diced small)

1 ½ green peppers (diced small)

2 cloves of garlic

1 yellow squash

1 zucchini

1 container of baby mushrooms

2 28oz cans of diced tomatoes

2 16oz cans of red kidney beans

1 ½ tbsp flour

Salt, pepper

Chili pepper

Cumin

 

Directions

  1. 2 tbsp of butter, melted, in a pot
  2. Add mushrooms on medium-low, cook for a few minutes
  3. Add onion, cook for 3-4 minutes
  4. Add garlic & green pepper, cook for 3-4 minutes
  5. Add zucchini & squash, cook for 5 minutes
  6. Add diced tomatoes
  7. Bring to simmer, raise to medium
  8. Add salt, pepper, cumin, chili powder (to taste)
  9. Then add kidney beans
  10. Set oven to 250 F, put covered pot into the oven and let cook for a few hours. Stir every 30 minutes.

Recipe to Try: Shrimp & Avocado Salad

I will be moving into an apartment soon, which means I’ll be in charge of not starving. I’ve been trying to be healthier (hopefully I don’t go broke) and luckily my parents are willing to be my guinea pigs.

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***I promise this was yummier than it looks***

Ingredients:

20-25 Shrimp, good for about 4 people

2 Avocadoes

2 Bags of Salad Mix

1 Can of Chic Peas

1 Bag of Frozen Corn

1 Bag of Frozen Peas

1 Container of Yellow Tomatoes

Directions:

  1. Put Shrimp into luke warm water. Let sit for a few minutes.
  2. Drain and Rinse Chic Peas. Put into seperate bowl.
  3. Put Peas & Corn into slightly warm water. Let sit for a few minutes.
  4. Once shrimp is no longer cold, drain it. Then add lemon pepper (or just lemon juice). Put onto the stove & cook on each side until pink. I’d cook it at medium, medium/low.
  5. Empty Both Bags of Lettuce into the ugliest bowl you have. for aesthetic.
  6. Cut your baby tomatoes in halves, and pit & slice your avocadoes.
  7. Throw everything into your salad. (My sister doesn’t like chic peas so they were served on the side which is why they aren’t show in the picture)

I chose to put Parmesan Peppercorn dressing on mine & thought it was fabulous, the healthier option probably would have been olive oil, though.

Recipe to Try: One Pan Honey Garlic Chicken & Veggies

 

4 Servings      Prep: 10 minutes    Cook Time: 35 minutes     Total Time: 45 minutes

Ingredients:

3 tbsp olive oil

2 tbsp unsalted butter, melted

2 tbsp honey

2 tbsp brown sugar     **next time I’ll use less

1 tbsp Dijon mustard

3 cloves of garlic, minced

1/2 tsp dried oregano

1/2 tsp dried basil

Salt & Pepper, to taste

16 oz baby red potatoes, I just used the entire bag that I bought

4 boneless, skinless chicken breasts, I should have used smaller ones because no one could finish the giant pieces I used

24 oz broccoli florets

Directions:

  1. Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray. **I should have used nonstick spray because I used too much oil but I don’t think it ruined anything
  2. In a bowl, whisk together 2 tbsp of olive oil, butter (melted), honey, brown sugar, Dijon, garlic, oregano, basil; season with salt & pepper to your liking.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle 1 tbsp olive oil onto the potatoes and season with salt & pepper. Add chicken in a single layer and brush chicken with the mixture with the bowl.
  4. Place into oven and roast until the chicken is at 165 F, internally (about 25-30 minutes). Stir in the broccoli in the last 10 minutes of cooking time (at 15-20 minutes).
  5. Broil for 2-3 minutes.

 

recipe from Damn Delicious