Think soups, stews, chowders.
Like this vegetarian bean chili:
Look at that glistening asparagus side dish! And on a side note, Kroger brand Triscuits are not bad at all.
Chili is easy, fast, and vegan, depending on what kind of chocolate you use.
I’d rate the spiciness as medium. Made it twice and still not completely satisfied with the flavor. The heat is a very dry one. Next time I make it I’m thinking about scrapping most of the spices and just using taco seasoning. If anybody prepares it this way let me know. Honestly, the chocolate might be overkill, too. This is definitely a work in progress, but I’ve gotten favorable responses so far, and it works as is.
Recipe adapted from epicurious. Here it is with my spin:
Spicy Black Bean Orange Chocolate Chili
1.5 tsp orange zest
juice of 2 oranges
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, pressed
3 teaspoons chili powder
1 tsp. cayenne pepper
4 teaspoons ground cumin
2 teaspoons ground cinnamon
3 15.5-ounce cans seasoned black beans, drained
1 28-ounce cans diced tomatoes in juice
1.5 oz dark or unsweetened chocolate
Sour cream or plain yogurt
Chopped fresh cilantro
Grate orange peel. Juice oranges (two oranges yield appx. ½ cup of juice). Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel, chocolate (I tend to use whatever I have lying around, excluding milk chocolate, which, honestly, I rarely have lying around) and remaining orange juice. Season to taste with salt and pepper. Serve with sour cream and cilantro. Maybe some hot sauce.
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