Attention readers: I take no credit for these recipes and I do not get compensated for highlighting this or any other blogger’s work on my site. This is another Giant Electronic Sticky Note that serves as a reminder to try these recipes because I love lentils.
I’m at the age where I need more Giant Electronic Sticky Notes to remember stuff. I need reminders and other mental prompts to tell me I own Laura’s cookbook and need to fix some of her recipes. This post makes four Giant Electronic Sticky Note reminders to myself to expand my vegan and vegetarian meals beyond my world famous Wheat Germ Veggie Burgers.
Which reminds me. I should post my latest Chickpea and Sweet Potato Stew experiment. (If my chickpea stew is not a link that means I’ve not posted it yet).
A gentle reminder to my readers. I take no credit for these recipes and Laura isn’t compensating me for this post. This is another Giant Sticky Note that serves as a reminder to try these recipes because I love sweet potatoes too.
Have fun! I constantly remind myself I own Laura’s cookbook and need to fix some of her recipes. This post makes three Giant Sticky Note reminders to myself to expand my vegan and vegetarian meals beyond my world famous Wheat Germ Veggie Burgers.
Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. Her most recent post is 25 Vegan Appetizer Recipes and can be accessed at https://thefirstmess.com/. Y’all might remember my earlier posts 25 Vegan Soup Recipes – the First Mess and 25 Vegan Chickpea Recipes – The First Mess. To repeat, I take no credit for these recipes and Laura isn’t paying me any royalties for advancing her brand. This is merely another Giant Sticky Note that serves as a reminder to Self to try these recipes. And before I forget…
Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. Her most recent post is 25 Vegan Chickpea Recipes and can be accessed at https://thefirstmess.com/. Y’all might remember my earlier post 25 Vegan Soup Recipes – the First Mess. Again I take no credit for these recipes and Laura isn’t paying me any royalties for advancing her brand. This is merely another Giant Sticky Note that serves as a reminder to Self to try these recipes. And before I forget…
This blend of spices is literally stolen from the chefs at https://www.badmanners.com/. The last time I took a theme on a spice blend the author tracked me down and threatened something close to legal action if I didn’t give her credit and a link to her website. So this time around I’m giving credit AND three links. I’m also not going to write down any instructions for making a roasted vegetable and chickpea filling for burritos. I suggest you go to the original recipe at https://www.badmanners.com/recipes/roasted-chickpea-and-broccoli-burrito if you need detailed instructions.
My Tips, Hints, and not too Secret Secrets
A really good tortilla makes all the difference. But today I’m going to wrap this filling in a Greek style whole wheat pita for lunch. I tend to roast vegetables for at least 40 minutes with a good stir midway through to prevent sticking. You can also add more olive oil at this point too. I hope I have a lime in the fridge. The last time I made this filling The Boss used it as a topping for a Taco Salad. She liked it. I hope she was telling the truth because when you cook up a pound of dried chickpeas it is a LOT of chickpeas. One cup dried will produce between 6 and 7 cups of beans. I used about 4 cups for today’s mix. The other 3 cups went into a Chickpea and Sweet Potato Stew.
I used some metal pie pans as roasting pans because I didn’t want to use the big pan which is a pain in the ass to clean because of its size. Preheat your pan(s) before roasting. I leave the mixing bowl uncleaned and use it again once the veggies are roasted and done. Let the mixture cool for a bit, toss everything back into this bowl, mix well again to capture the spices that have stuck to the bowl and then adjust your seasonings.
Before we get to this year’s chili recipe I’ve decided my Three Bean Chili Madness was a pain in the rump to make because I cooked the beans and meat/veggie mixture separately. This year’s version is more of “everyone in the pool” which truly becomes less of a pain in the rump. So here we go.
This chili cooks all day long but I didn’t use a slow cooker. I was hunkered down in the house and the chili got the stove top treatment. You could easily use a slow cooker but you would still need to brown the meat and veggies before everyone goes in the pool
The beans get an overnight soak and a quick rinse before adding to the pot. Don’t make the same mistake I made. I soaked six cups of dried beans and had way too much beans. So approximately 3-4 cups of soaked beans went into the chili while the remainder is being turned into Sopa de Frijol con Vegetal – Updated 11.10.20
 This is a mild chili and you can add heat to your liking. Always easier to add the spice than to put too much in and figure out later how to tame the flame.
So now that you know this is not a pain in the rump recipe…
1 T extra virgin olive and 1 T grape seed oil 1 large sweet onion, diced 2 stalks celery, diced 1 large green pepper, diced 2 tsp garlic powder or several cloves fresh garlic, chopped (or both) 1 tsp each oregano, paprika, chili powder, cumin, dried cilantro 1 can (15 oz) stewed tomatoes 1 can (15 oz) no sodium chicken broth1 small can mild green chilies 3 T tomato paste 1 C each dry Mayocoba beans, pinto beans, and cranberry beans 1 lb ground turkey 85/15 Salt & pepper to taste Cayenne pepper to taste
Place the dried beans into a bowl large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the bowl with fresh water and soak overnight.
In the morning drain then rinse beans. Drain again and set aside.
In a large stock pot heat the oils and saute the onion, celery, and green pepper until softened. Add the chopped garlic and saute for another minute.
Add the meat and brown.
Time to toss everyone else into the pool. Spices, tomatoes, paste, chilies, broth, beans.
Simmer for several hours. Stir occasionally. Add more water or broth if the chili gets too thick. Adjust your seasonings.
Serve with grated cheese, sour cream, and your favorite hot sauce.
Yum.
More odd tips
Don’t add salt until the end. The Mayocobo beans will break apart and make this chili creamy and thick (unless you add more broth or water). The recipe will make approximately eight servings. I used chicken broth and as the chili cooked down and got too thick I added vegetable broth. Note you can use either fresh or dried garlic. I used both. You can never have too much garlic.
Don’t forget to make Texas Corn Bread because if you forget it, you’ll regret it.
It’s snowing today so clearly chili had to be made. I made a trip to the grocery store yesterday but didn’t have chili on the brain so I was missing some ingredients. I know I had two green peppers in the fridge but somehow I used them both yesterday. No worries because part of the Pandemic Pantry mindset is to use whatever is on hand, improvise, and try not to waste any food. So if you don’t have two cups of leftover sauteed onions and peppers sitting in the fridge, it’s OK. Use a fresh pepper. No stewed tomatoes? No problem, use what you have on the shelf. Sub ground beef for ground turkey. Let your provisions and imagination be your guide.
1 T extra virgin olive or grapeseed oil 1 /2 medium sweet onion, diced 2 stalks celery, diced 2 cups leftover sauteed onions and green pepper from last night’s dinner of faux fajitas OR 1 large green pepper 2 tsp garlic powder OR 2 cloves fresh garlic chopped 1 tsp each oregano, paprika, chili powder, cumin 1 can (15 oz) stewed tomatoes 1 cup low sodium beef broth
1 small can mild green chilies 3 T tomato paste 1 cup red wine 1 pound dried pinto beans 1 lb ground turkey Salt & pepper to taste Cayenne pepper to taste
Place the dried beans into a stock pot large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the pot with fresh water and soak overnight OR use the quick soak method of bringing to a boil, cover and let sit for one hour.
Drain then add fresh water to the beans. Bring to a boil, add your soup recipe seasonings, then lower the heat down to a simmer. The seasoning for the beans is based off my Sopa de Frijol con Vegetal soup recipe. Leave out the tomatoes until later. (No salt and no chili powder yet).
Allow the beans to simmer for several hours.
In a different large stock pot heat the oil and saute the onion, celery, and green pepper (if using fresh) until softened. Add the garlic (fresh or powder) and saute for another minute.
Add the meat and brown.
Add red wine and cook off the alcohol.
Add the stewed tomatoes and break up the tomato chunks into smaller chunks. Add tomato paste, stir well and simmer until mixture thickens.
Time to toss everyone else into the pool. Spices, tomatoes, chilies, broth, cooked beans.
Simmer for several hours. Stir occasionally. Add more broth if the chili gets too thick.
Serve with grated cheese, sour cream, and your favorite hot sauce.
Yum.
More odd tips
Don’t add salt until the beans are cooked through and soft. If your chili powder has salt in it I would add after the beans have softened. The recipe will make approximately eight servings. You need Texas Corn Bread with this or ANY chili. I’m not kidding. As always this chili is mild because you can always add the heat but if you make the chili too spicy to begin with…good luck. I had some kidney beans but decided not to put them in this chili.
This recipe is not in the book pictured. But I always flip through the book to see what other cooks put in their chili. Besides, I love the cover.
Mid-afternoon seasoning adjustments
You’ll need more than one cup of broth. I’ll end up using between one and two cups to get the consistency where I want it to be. I might change the OR for garlic powder and fresh garlic to AND. Added more onion powder, chili power, dried cilantro, salt and pepper. The beans are soft and will get softer because I’m letting the chili go another two hours on the stove.
Dr. Jenny Radesky, study author and associate editor of NEJM Journal Watch Pediatrics and Adolescent Medicine, commented: “Even though we recommend parent-child co-viewing of media, this research suggests that it’s more difficult to engage in rich back-and-forth interactions with children when interactive media have their attention. Pediatric providers might want to help parents reflect upon this attention-grabbing nature of modern technology — which parents may feel themselves at times — and encourage families to choose play objects such as print books and simple toys that are easier to connect around.”
Before we get to the recipe there’s a few odd tips and tricks you need to know.
This chili cooks all day long but I didn’t use a slow cooker. It was a cold day and I was hunkered down in the house.
The beans get an overnight soak and are cooked separately first for several hours.
You make beans first then add the beans to the meats.
Unlike other chili recipes this is very mild. You add your own heat at serving time.
So now that you know this is a pain in the rump recipe (time wise) here we go.
1 T extra virgin olive or grapeseed oil
1 medium sweet onion, diced
1 stalk celery, diced
1 large green pepper, diced
2 tsp garlic powder
1 tsp each oregano, paprika, chili powder, cumin, dried cilantro
1 can (15 oz) no salt diced tomatoes
1 can (15 oz) low sodium chicken broth
1 small can mild green chilies
3 T tomato paste
1 cup red wine
1 C each dry Mayocoba beans, pinto beans, and light red kidney beans
1 lb grass fed ground beef 80/20
1 lb ground turkey
Salt & pepper to taste
Cayenne pepper to taste
Place the dried beans into a stock pot large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the pot with fresh water and soak overnight.
In the morning drain then add fresh water to the beans. Bring to a boil, add your soup recipe seasonings, then lower the heat down to a simmer. The seasoning for the beans is based off my Sopa de Frijol con Vegetal soup recipe. Substitute the three bean mix for the 100% pintos and leave out the tomatoes until later. (No salt and the chili powder is also a no salt variety).
Allow the beans to simmer for several hours.
In a different large stock pot heat the oil and saute the onion, celery, and green pepper until softened.
Add the meats and brown.
Add red wine and cook off the alcohol.
Time to toss everyone else into the pool. Spices, tomatoes, chilies, broth, beans.
Simmer for several hours. Stir occasionally. Add more water or broth if the chili gets too thick.
Serve with grated cheese, sour cream, and your favorite hot sauce.
Yum.
More odd tips
Don’t add salt until the beans are cooked through and soft. The Mayocobo beans will break apart and make this chili creamy and thick (unless you add more broth or water). The recipe will make approximately eight servings. I used chicken broth instead of beef broth because I thought I had beef broth in the cupboard, looked and did not find it. I found the beef broth the next day. The package was sideways and I didn’t see it. I used both ground beef and ground turkey because I didn’t buy enough ground beef and the meat to bean ratio was wrong. I had ground turkey so I used it. And that’s how this recipe turned into a beef and bird chili.
This recipe is not in the book pictured. Lucky you.
garyskitchen.net 