Wednesday, October 19, 2011

Last Minute Veggie Chili


It's autumn!  Time for all those yummy soups, stews and chilis.  I like mine very thick, where you can almost eat it with a fork!  It's still warm here in Florida, but today was cloudy and windy with storms on the way.  Not quite brisk weather, but I took advantage of the sunless day to make my veggie chili.  Of course, I have been putting off the grocery store so we didn't have a ton of choices.  The chili was a perfect option.  You may already have everything you need!  Not much time?  Also perfect.  Heat and serve.

I have to admit that I don't really measure everything when I cook.  I tried to do so this time, but I say be creative.  Add more of the things you like, leave out what you don't like, add any extra veggies you have on hand, and add spices to taste.

This is a quick and easy family meal.  Both my girls each had two bowls!  Hope yours enjoys it too!

Vegetarian Chili

by Love Bug Living

3 cups V-8 Juice
3 cans Beans (Your choice of chili, kidney, and black beans.  I like a mixture.)
1 can Diced Tomatoes (I used fire roasted)
1 T Chili powder
Chopped veggies of your choice (onion, celery, spinach, mushrooms, peppers, carrots...)
1/2 cup orzo or alphabet pasta
Shredded cheese

Heat a tablespoon of oil in a large pot over medium heat.  Add chopped veggies and cook 5-10 minutes or until slightly softened.  Add the V-8, beans, tomatoes, and chili powder to the pot.  Bring to a boil.  Add pasta and let boil until soft, usually 10-15 minutes.  Turn heat down and simmer until ready to serve.  Be sure to stir occasionally throughout cooking time.  Add more V-8 if needed.  Top with shredded cheese.  Other topping options are sour cream and tortilla chips.








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1 comment:

  1. This looks great. Thanks for linking up this week. I like to eat my thick chili with tortilla chips!

    ReplyDelete

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