Spicy Vegetarian Chili

One of my old roommates made this last winter, and invited everyone to try a taste of it.  One word "YUM."  It is chock-full of flavor, a little spicy, and so easy to make.  I made it for myself once, and then over Thanksgiving, I made a batch to leave in the freezer for my family.  This would be awesome with some cornbread on the side, and some cheddar cheese on top.      

Spicy Vegetarian Chili (original recipe here)

makes a big pot, serves eight

3 tablespoon olive oil1 medium yellow onion, diced1 red bell pepper, diced1 green bell pepper, diced1 zucchini, diced (I think I added extra zucchini, because you can never have too many veggies!)3 small cloves of garlic, diced1 medium jalapeno pepper, seeds removed and diced1 cup beer (or vegetable stock if you like) (I used stock)3 heaping tablespoons steak seasoning (Used less than 1 1/2 tablespoons)2 heaping tablespoons chili powder1 tablespoon cumin1 teaspoon coriander1/3 cup barbecue sauce1 15-ounce can black beans, rinsed1 15-ounce can kidney beans, rinsed1 15-ounce can garbanzo beans, rinsed1 28-ounce can diced tomatoes2 or 3 cups vegetable stock, depending on how soupy you want it.1 cup corn kernels, frozen

In a large pan over medium flame, heat olive oil.  Add onions and saute until translucent and slightly browned.  Add the bell peppers and zucchini and cook for four or five minutes, until they begin to soften.  Add garlic, jalapeno and all of the spices into the cooking vegetables.  Cook for two minutes.

Deglaze the pan by adding one cup of beer to the hot pan and scraping the bits off the bottom of the pan.  There’s lots of flavor there.  Once the beer has stopped sizzling, add the barbecue sauce, beans, diced tomatoes and vegetable stock.  Bring to a low boil and cook for about 15 minutes.  Add the frozen corn and cook for another 5 minutes.  Serve warm topped with pepper jack cheese.  This chili is delicious the next day… and the day after that too.  Lasts up to six days.  **Megan's note: top with cheddar cheese.  

Broccoli Cheese Soup

My family and I love eating soup and some crusty bread for dinner in the winter.  We will often make three different kinds of soup so that everyone likes one kind or another.  The following recipe is one of my favorites.  The original is from Cooking Light, recipe here.  Over the years my mom and I have perfected the recipe, and it's awesome!

Broccoli Cheese Soup

Cooking spray 
1 cup chopped onion 
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth 
1 (16-ounce) package broccoli florets, chopped
2 1/2 cups 2% reduced-fat milk 
1/3 cup all-purpose flour 
1/4 teaspoon black pepper 
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.


Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.