Love meatless chili? Then you might be intrigued.
I found a recipe for vegetarian Sloppy Joes, I made it my own without oil and with extra veggies, but then I served it up on brown rice and had a meal that even my healthy brother could eat. It’s tasty, but it has a bit more of a kick than I expected, so watch for that if you’re sensitive. We aren’t super spicy people around here but Jay and I devoured it, no prob.
If anyone tries this on buns I’d love to hear about how it holds up. I also think it would be great with the rice I used but also in lettuce wraps and with a glob of sour cream.
Veggie Joes (adapted from Allrecipes.com)
- 1/2 c chopped onion
- 1/2 c chopped celery
- 1/2 c chopped carrots
- 1/2 small zucchini, cubed into small pieces
- 1/2 bell pepper (I used yellow), chopped
- 1 clove garlic, minced
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- 1 1/2 tablespoons chili powder
- 1 Tbs tomato paste
- 1 Tbs white vinegar (I used rice vinegar)
- 1/2 tsp ground black pepper
- 2 (15 ounce) can kidney beans, drained and rinsed
- Rice, rolls, buns, lettuce wraps, whatever you plan to serve it with
Add onion, celery, carrot, bell pepper, and garlic to a large frying pan. Saute using water until veggies are tender (by this I mean, add water one tablespoon at a time, adding the next after the first evaporates – no oil, tender veggies, no extra moisture). Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes. Stir in kidney beans, and cook an additional 5 minutes. Serve however you want.
Kim’s note: Next time I’m thinking of cutting back about half a can of beans and adding even more carrots and some corn.
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