Hearty Veggie Chili

I’m finally on winter break from grad school, which means I have time to catch up on blogging! I always say I’ll find time to blog during the semester and then all the homework and work and life gets in the way. So now is my catch up time! I made this chili when it first started getting cold this fall. It is very filling and the addition of grains give it a richer, heartier taste. You’ll forget there is no meat in it! It’s the perfect recipe for Meatless Monday or just for those who love veggies!

img_5378

img_5380

img_5379

Hearty Veggie Chili

Adapted from: Cooking Light Magazine

Ingredients:

  • 2 tbsp olive oil
  • 1 green bell pepper, chopped
  • 3 cups mirepoix mix (chopped celery, carrots, and onion)
  • 1 jalapeno pepper, minced
  • 10 oz mushrooms, chopped
  • 4 garlic cloves, minced
  • 1 can tomato paste
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp paprika
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup frozen corn
  • 1 cup beef broth
  • 3/4 cup uncooked freekeh (or another grain, like wheat berries or quinoa)
  • 1 bottle beer
  • 1/4 cup tomato sauce
  • 1/2 cup water
  • 2 tbsp soy sauce
  • 1 can (14.5 oz) kidney beans, rinsed and drained
  • 1 can (14.5 oz) black beans, rinsed and drained

Directions:

1.) Heat a large soup pot or Dutch oven over medium high heat. Add the olive oil. Once hot, add the green pepper, mirepoix mix, jalapeno, mushrooms, and garlic. Saute for about 10 minutes or until the vegetables begin to brown.

2.) Add the tomato paste and spices (through paprika), cook for about 5 minutes, stirring constantly. Add the diced tomatoes, corn, and beef broth and bring to a boil. Reduce heat and simmer for 30 minutes.

2.) Cook freekeh (or other grain) according to package instructions. Add the cooked freekeh, beer, soy sauce, and beans to the chili and cook for 20 minutes. Serve topped with your favorite ingredients.

Advertisements

Cheesy Apple Beer Soup

This recipe is perfect for cold fall/winter days, preferably in some cozy sweatpants by a fire. I rarely get a chance to hang around in my sweatpants by a fire, but I certainly have had plenty of cold occasions to enjoy some soup! This soup was really easy to make and is very hearty. It’s got lots of cheese (which is always a good thing), the slight sweetness from the apples, and the rich flavor that comes from the beer. It’s the perfect comfort food! I served it with a roll and a side salad with blue cheese, apples, and walnuts. Delicious and filling!

img_5423

img_5422

img_5421

img_5420

Cheesy Apple Beer Soup

Adapted from: Half Baked Harvest

Ingredients:

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 clove garlic, minced
  • Pinch brown sugar
  • 1/4 cup cooked bacon, chopped
  • 2/3 cup apple cider
  • 1 large apple, chopped (I used Granny Smith)
  • 1/2 tsp dried thyme
  • 12 oz. beer (I used Sam Adams)
  • 2 cups low-sodium chicken broth
  • 1/4 tsp red pepper
  • 1/4 cup flour
  • 1 cup milk (I used soy)
  • 12 oz sharp cheddar cheese, shredded
  • 8 oz brie cheese, rind removed and cubed

Directions:

1.) Heat a large soup pot or Dutch oven over medium heat. Add the olive oil. Once hot, add the onions, garlic, and a pinch of brown sugar. Cook about 5 minutes, stirring frequently, until softened. Then add the bacon and cook for about another minute.

2.) Slowly add in the apple cider, let it cook into the onions, add some more and continue to cook. Do this until the onions are caramelized.

3.) Add the apple and thyme to the pot and cook over medium heat, stirring, until softened. Add in any remaining apple cider, the beer, chicken broth and red pepper. Bring to a simmer and cook 5-10 minutes or until the apples are tender. Season with salt and pepper.

4.) Meanwhile, whisk the flour into the milk until smooth. Set aside. Once the apples are soft, bring the soup to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.

5.) Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve. Top with a little extra cheese and serve!