Vegetarian Recipe Spot

Veggie Jambalaya

Ingredients

• 1 Tbsp. oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 2 cups water
• 14 oz. can diced tomatoes, undrained
• 8 oz. can tomato sauce
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. fennel seeds, crushed
• 1 cup uncooked long grain rice
• 15 oz. can butter beans, rinsed and drained
• 15 oz. can red beans, rinsed and drained

Preparation

In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8

Vegetarian Chili

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (16-ounce) cans stewed tomatoes, undrained
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Serving

8 servings (1 cup per person)