Tasty Thursday: Chili

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Hey yall! Happy Thursday!

Guess what? My brother is here for a visit! Yay! 🙂 He’s staying for a week and of course I want to make sure we have some fun and good eats while he is here. In preparation for his visit, I went to the store with chili in mind. Chili is delicious, versatile, easy to make, and can feed a handful of people without emptying your pockets.

I’ve made chili a number of times this year, tweaking the recipe a bit each time. Last time I made it, I experimented by using only half a pound of ground beef instead of my usual one, and added some zucchini (I’m loving zucchini this summer! Can you tell?). It was delicious! This time, for the first time, I excluded the meat and made it a vegetarian chili. This version was just as filling and tasty as you would expect chili to be, and both my boyfriend and brother loved it! Here is my recipe!

Kristyn’s Simple Chili (Makes 4-5 servings)

Ingredients:

  • 2 Zucchinis
  • 1/2 Yellow onion
  • 1 15oz can of organic black beans
  • 1 15oz can of organic dark red kidney beans
  • 1 28oz can of organic diced tomatoes
  • 1 – 1 1/2 packet(s) of McCormick chili seasoning (I usually use “mild” but tried “original” this time)
  • 2 tbsp Olive Oil

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Rinse and cut zucchini into bite size pieces. Dice the onion.

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Rinse and drain the beans. Set to the side.

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Heat up olive oil in a medium sized pot over medium heat. Add zucchini and onion and saute for a few minutes, just enough to soften them a bit.

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Add beans, can of diced tomatoes (un-drained), and seasoning to the pot. Combine all ingredients and allow chili to come to a boil. Cover, turn heat to low, and simmer, stirring periodically until heated through (about 10-15 minutes or so).

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 Once heated through and it’s cooked down to your liking, you’re ready to go!

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Serve with your favorite toppings and enjoy!

Have a great weekend everyone!

Kristyn

Tasty Thursday: Veggie Enchiladas

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Happy Thursday everyone!
I know, I know…it’s been a long time, I shouldn’t have left you but I’m baaaaack! With a recipe!

Lately I’ve been exploring vegetarian meals. Now, anyone who knows me knows that I’m a meat and potatoes kind of girl BUT I want to lower the amount of meat I eat because it’s easier on the body and wallet! Trying new recipes has been fun but it has been a challenge to get my picky die hard carnivore boyfriend to jump on board. He’s been hesitant about eating vegetarian meals but I’ve been wearing him down. 😉

The other night I made some vegetarian enchilada stuffed zucchini! The recipe can be found here:
http://www.5dollardinners.com/aleas-vegetarian-enchilada-stuffed-zucchini/

I stayed true to the foundation of the recipe but made a couple of adjustments. Here is the recipe!

I washed and cut the zucchini in half, length wise. I then scooped out the seeds and lined them up in a glass baking dish on top of a layer of enchilada sauce.Prep1

I mixed together about 1 cup of cooked brown rice, 1 can of black beans, 1 diced tomato, 2 cloves of minced garlic, ground red peppper, and flavor god’s garlic lovers seasoning (guys…these low salt seasonings are THEE bomb! They are healthy, fresh and tasty! You can find these seasonings at www.flavorgod.com).

*The original recipe calls for taco seasoning but I used my own seasonings instead. I also excluded the onions and peppers that the recipe called for. I love onions and peppers, but didn’t want the “enchiladas” to have a “fajita” like taste. I left out the corn on accident.

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Then I stuffed the zucchini with the rice mixture

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and topped it with more enchilada sauce and cheese! I mean, how can you go wrong with cheese??

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Popped these babies in the oven at 350 for 30 minutes and got this…

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I admit, my picture of the final product is pretty plain Jane but the dish came out great! The zucchini was tender and the stuffing had a nice punch of heat from the red pepper as well as the enchilada sauce (I used “medium”). This recipe serves 4 and is nice and filling. I added a bit of sour cream on the side which made it even better (you can use plain non fat greek yogurt for a healthier alternative). Both my boyfriend (yes, Mr. Picky) and I give it a thumbs up! I would definitely make this again. 🙂

Give this recipe a try if your heart desires! Let me know what you think!

Later gators! Enjoy your weekend!