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Veggie Chili
• 3 cloves of garlic
• 4 tomatoes
• 1 cups chopped carrots
• 1 cups chopped celery
• 1 cups zucchini
• 1 cup chopped onion
• 1 cup of chopped bell pepper
• 1 chopped jalepeno pepper (optional)
• 1 can of kidney beans
• 1 can of pinto beans
• 1 can of black beans
• 2 tbs oregano
• 1/2 cup veggie broth
• 1/2 tbsp olive oil
Preparation:
1
Place garlic and tomatoes in the Tall Cup and pulse until you’ve achieved a
diced consistency.
2
Add olive oil to the bottom of a large stock pot and heat over medium.
3
Add in onion, peppers, carrots, celery and zucchini into the pot and cook
until tender.
4
Add in extracted tomato mixture, beans, broth and oregano and heat over
medium heat while stirring all of the ingredients together for about 10
minutes.
5
Turn heat to low and heat for about an hour – stirring on occasion.
6
Serve.
Pasta Fagioli
• 1 cup diced celery
• 1 cup chopped green beans
• 2 carrots, sliced thin
• 2 ripe plum tomatoes peeled & chopped
• 2 Tbsp organic tomato paste, or 1/2 cup tomato sauce
• 1 cup cooked kidney beans or cannellini beans
• 8 oz cooked whole wheat or brown rice pasta
• 1 Tbsp olive oil
• 1 clove garlic, peeled & minced
• 1/2 tsp ground fennel seed
• 1/2 tsp ground coriander seed
• 1 tsp dried basil OR 1 Tbsp
• Salt and pepper to taste
• 2 Tbsp minced fresh basil or Italian parsley for garnish
• 4 cups veggie broth
Preparation:
1
Cook pasta according to instructions.
2
Heat the oil on low in a 6 - 8 quart pan.
3
Add the minced garlic to the oil and heat on medium low until lightly
browned.
4
Add in carrots, celery, green beans, & chopped fresh tomatoes, and sauté 5
minutes on med/high heat.
5
Add the herbs and spices, sauté briefly.
6
Add the veggie broth.
7
Drain and rinse the kidney beans, then add to pot.
8
Add tomato paste or tomato sauce, cover and simmer until veggies are
tender.
9
Add the pasta, salt and pepper to taste.
10
Cook for 10 more minutes, adding more water or stock as desired.
11
Serve garnished with fresh basil or Italian parsley.
DINNERS
