Tag Archives: vegetarian

Teresa’s Hot Vegetarian Chili

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Teresa’s Hot Vegetarian Chili

Ingredients

either approx. 9 cups fresh tomatoes, diced or 3-28 oz cans and 1-15.5 oz can diced tomatoes

3-5 TBS olive oil

1 large bell pepper, chopped

1 1/2 large onions, chopped

6 cloves garlic, minced

5 heaping TBS chili powder (I used 3 TBS hot chili powder and 2 TBS Mexene brand chili powder)

Salt and pepper to taste

2-10 oz. cans hot habanero Rotel tomatoes with green chilis

2-15.5 oz. cans black beans

2-15.5 oz. cans chili beans

In a large pot, cook diced tomatoes on medium heat, stirring occasionally.

In a separate skillet, heat olive oil and then cook diced bell peppers for a couple minutes, then add onions. Cook another couple minutes, then add minced garlic and cook until tender. Pour the skillet mixture into the large pot of tomatoes and stir well.

Add a couple TBS chili powder, and the 2 cans of Rotel. Cook approx. 30 minutes over medium heat, stirring occasionally. The goal is to cook until the tomatoes are very done.

Add remaining 3 TBS chili powder and salt and pepper to taste. Stir well.

Add the 4 cans beans and cook about 15 more minutes, or to desired thickness.

This makes enough to serve the family and can about 5 pints, as well.

 

 

 

My Quick Homemade Salsa and My Friend April’s Vegetarian Enchiladas

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For my salsa I combined
3 cans rotel tomatoes with mild green chiles, drained
1 onion, diced
handful fresh cilantro finely chopped
4 TBS pickled diced jalapeños (or fresh)
Couple pinches sea salt

Combine all ingredients in bowl and stir well.

For my friend April’s vegetarian enchiladas, preheat oven 350 degrees
Ingredients are

1 large can Old El Paso enchilada sauce,

1 bag soft flour tortilla shells,

1 bag shredded Mexican blend cheese,

1/2 stick butter,

1 chopped onion,

2 chopped bell peppers,

1 small can green chiles

1 large bowl of your choice of cooked beans (pinto, black or white for example)

handful finely chopped cilantro

In casserole dish pour enough enchilada sauce to cover bottom of dish, lightly sprinkle with shredded cheese. Set aside.
In skillet of heated butter, sautée onions, bell peppers, green chiles and cilantro until still just slightly crispy but done. Set aside.
Assemble enchiladas by filling each tortilla shell with beans and onion mixture then roll up and place in casserole dish. Fill dish with as many tortillas as will fit. Top heavily with enchilada sauce and then shredded cheese. Cover with aluminum foil.
Bake for 45 min.

serve with salsa, sour cream, guacamole, tortilla chips, etc.