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Showing posts from May 24, 2016

Tuesday's Cupboard—Big Ol' Vegetarian Chili

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Adapted from Weight Watcher's Magazine Sept /Oct 2014




Big Ol' Vegetarian Chili
serves 8



ingredients 1 T. canola or olive oil1 large sweet onion, chopped1 poblano pepper, chopped (mildly spicy)1 large red bell pepper, chopped1 14-oz. pkg. extra-firm tofu with most of the liquid squeezed out; sliced & cut into 3/4 inch cubes3 15-oz. can black beans, drained & rinsed2-1/2 c. fresh or frozen corn kernals (3-4 cobs worth)1 15-oz. container fresh mild salsa verde3 14.5-oz. cans Italian-style chopped tomatoes1 14.5-oz. can fire-roasted chopped tomatoes3 T. chili powder3 tsp. cumin3 tsp. dried oregano3 tsp. jarred, chopped garlic in water3 T. red vinegar2 tsp. kosher salt (to taste)2 tsp. cracked black pepper8 large radishes, sliced1/2 c. chopped fresh cilantro
Add-ins /Sides: pre-shredded jack cheesetortilla chipsavocadowheat tortillas
make it! Heat oil in large soup pot over medium heat.  Add onion & cook until softened, about 4 minutes.Stir in chopped poblano + red bell pepper …