Renaissance Girl’s Recipe Corner – Chili and Salad

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.



Filed under Cooking

2 responses to “Renaissance Girl’s Recipe Corner – Chili and Salad

  1. The good news about leftover chili is – it gets better with each warming. I think it’s some sort of chemical formula or something.

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