Veggie Chili

This morning after shoveling the heavy wet snow, I was STARVING and watching the early show. They were showing Chili recipes and the showed "Texas Chili - with Beef", "Turkey Chili" and "Veggie Chili". The chef said with veggie chili you can put whatever you like, so here is my adaptation of "Veggie Chili"... Share & Enjoy!

Olive Oil
1 onion, diced
2 cloves of garlic, minced
4 small russet potatoes, cleaned and diced in 1/2 inch dice
1 yellow pepper, diced
1 orange pepper, diced
1 red pepper, diced
1 cup baby bellas, sliced
1/2 bag dried Great Northern Beans
3 stalks celery, diced
1 large can diced tomatoes
1 small can stewed tomatoes with garlic & onion
1 small can green chiles
1 can chick peas, rinsed
2 cups veggie stock
1 cup water (+ more if needed)
1/8 cup chili powder
1/2 tsp crushed red pepper
1 tsp paparika

Add all the ingredients except the water to a slow cooker. Stir to combine so that all the flavors meld together. Add the water if there is not enough liquid. Remember with the dried beans you will need a bit more liquid. Put the lid on and cook on high for 6 hours or so until the beans are soft.

I would put it all in before work and it should be good to go when you get home!
1 tsp dried cilantro
S&P

Lot's O' Veggie Spagetti & Roasted Brussel Sprouts

1 tbsp olive oil
1 onion diced
1 bell pepper diced
1 tsp minced garlic
S&P to taste
1/4 tsp crushed red pepper
1 tbsp italian seasoning
1 tbsp dried parsley
1/4 tsp paparika
1 16 oz can fire roasted diced tomatoes
1 16 oz can diced tomatoes with basil
1 32 oz can crushed tomatoes

Add olive oil, onion, bell pepper, garlic, S&P, red pepper, italian seasoning, parsley and paparika to a cast iron skillet. Saute for about 5 minutes on medium. Add tomatoes and bring to a boil. Turn down to medium low and cook for about 20 minutes.

10 fresh brussel sprouts
olive oil
s&P

Peel and slice in half the brussel sprouts. Toss into a bag with olive oil and S&P. Coat well. Then roast in the oven on 375 for about 20 - 25 minutes.