Vegan Chili

Now if you love meat, don't let the name turn you off from this recipe - it is really good! & you could easily throw in some ground beef if you like. The flavor is great though. (Found on vegweb.com.)

Vegan Chili

6 carrots, diced
1 zucchini, diced
1 onion, diced
4 to 5 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes
3 to 4 tablespoons chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
small pinch (1/16 teaspoon) cayenne pepper, or to taste
1 (15-ounce) can black beans, drained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained

Directions

1. Throw carrots, zucchini, onion, and garlic in large pot and saute 7 minutes.
2. Stir in crushed tomatoes.
3. Stir in chili powder, red pepper flakes, salt, pepper, and cayenne pepper.
4. Stir in black beans, kidney beans, and pinto beans. Cover and keep on medium heat until it boils. Turn heat down and simmer 1 to 2 hours. Serve with a baked potato and some avocado--its delicious!

yum yum!

-Court

Mediterranean Beef and Rice

Ingredients:
1 lb ground beef
1 can stewed tomatoes
1 can tomato sauce
1 cup cooked rice
1 cup sliced zucchini
salt
1 garlic clove minced

Directions:
Brown ground beef in skillet. Boil rice and combine cooked rice with browned beef, stewed tomatoes, tomato sauce, and garlic. Steam zucchini and add to skillet while still slightly firm. Add salt to taste.
Sort of made it up so feel free to add any other seasonings! Super easy!!!
~Amanda

Minestrone Soup

This soup is hearty and filling, and full of flavor. The prep is kind of labor intensive, so you may want to chop the vegetables the night before, or make the entire thing the night before since most soups are always better the next day. If you double the recipe, which is what I did for Lifegroup, use the biggest stock pot you can find, because it makes a lot! I couldn't use all the water it called for since it wouldn't fit, but it just made the soup taste yummier and richer. This serves 6.

Ingredients:

1 cup chopped onion
4 cloves minced garlic
1/3 lb. ground beef
1 cup chopped celery
1 cup cubed carrots
2 cups tomato puree (I used an organic brand for better flavor)
2 14.5 oz. cans stewed tomatoes, undrained
1 14 oz. can beef broth
1 10.5 oz. can condensed French onion soup
5 cups water
1/4 cup red wine
1 tsp. dried oregano
1 tsp. dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked pasta (I used HEB brand Garden Shells)
1 15 oz. can garbanzo beans, drained
1/4 cup chopped parsley

In a large stock pot, cook onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 min. Then stir in zucchini, spinach, pasta, garbanzo beans, and parsley. Cook for 15 more min. and serve with fresh grated Parmesan cheese.

Emily