I had friends over to play games yesterday and made the chili and salad below. Both of these recipes make a LOT, so a) invite lots of people or b) reconcile yourself to leftovers for the next week. Fortunately, you won’t mind the leftovers.
Renaissance Girl’s Vegetarian Chili
1 28-ounce can crushed tomatoes
1 16-ounce jar salsa (mild, medium or hot; the chunkier the better)
5 cans diced chili-style tomatoes or tomatoes with green chilies
5 cans mixed beans (I used a can each of light red kidney beans, pinto beans, black beans, Great Northern beans, and chickpeas)
2 1-pound bags of stew vegetables (should contain carrots, potatoes, onions, and celery)
1/2 bag of seasoning mix (contains onions, bell peppers, and celery)
Tabasco or other hot sauce to taste
Mix all together in LARGE stockpot. Cook on medium heat till bubbling; reduce heat and cook for at least one hour. Serve with oyster crackers, shredded cheese, and sour cream.
Sunshine Salad (adapted from a recipe in the Vegetarian Times cookbook)
2 bags julienne carrots
4 Granny Smith apples, cored and sliced
1 1-pound can crushed pineapple, with juice
juice from 2 oranges
3 containers raspberry or strawberry yogurt (or mix them)
1/4 cup lemon juice
Mix all ingredients except yogurt. Chill. Just before serving, mix in yogurt, or serve on the side.
2 responses to “Renaissance Girl’s Recipe Corner – Chili and Salad”
The good news about leftover chili is – it gets better with each warming. I think it’s some sort of chemical formula or something.
Very true! Minestrone also gets better with each reheating, I’ve noticed.