If you like your meal hot, as in chili hot, then examine the recipes below and re-invent your own. Adjusting is the key.
Moroccan Chickpea Chili
(By Jackie Mills)
This recipe proves you don’t need meat to make a hearty chili. Time: 36 minutes.
Yield
4 servings (serving size: 1 1/2 cups)
Ingredients:
* 2 teaspoons olive oil
* 1 cup prechopped onion
* 3/4 cup chopped celery
* 1/2 cup chopped carrot
* 1 teaspoon bottled minced garlic
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 1 teaspoon ground ginger
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon salt
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground red pepper
* 1 1/2 cups water
* 2 tablespoons no-salt-added tomato paste
* 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
* 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
* 2 tablespoons chopped fresh cilantro
* 1 tablespoon fresh lemon juice
Preparation:
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
Pasta Ratatouille
(By Linda Larsen)
Ratatouille is a combination of lots of different vegetables, sauteed together with garlic, until tender. This vegetarian version is a hearty one dish meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
10 oz. can vegetable broth
2 cups radiatore pasta OR 6 ounce package red beans and radiatore pasta mix
3 Tbsp. olive oil
1 small eggplant, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 zucchini, peeled and chopped
1 tomato, chopped
1 (15 ounce) can red beans, drained
1/2 tsp. salt
1/8 tsp. cayenne pepper
Preparation:
Cook pasta in vegetable broth and water according to package instructions (OR cook beans and pasta mix as directed on package). Drain, rinse well with water, drain again and set aside.
Meanwhile, in large skillet heat olive oil over medium heat and saute eggplant, onion, garlic, and bell pepper for 10 minutes, stirring frequently. Add zucchini, tomato, beans, pasta, salt and pepper, cover, and cook 5-10 minutes longer, stirring occasionally, until mixture is thoroughly heated and slightly thickened. Serves 6-8