This is a really easy and quick recipe that I make a lot, especially in the winter. Even though I’m usually only cooking for two, I make a big pot so we can have plenty of leftovers. For us, it usually makes about 6-8 bowls. It’s easy to alter according to your taste. If you want it less spicy, use two cans of tomatoes and only one can of tomatoes with jalapenos. You can also substitute different types of beans.
Ingredients & supplies:
1 can peeled & chopped tomatoes
2 cans peeled chopped tomatoes with jalapeno peppers
1 small onion, or half a large onion, chopped (I usually use white onion)
2 cans red kidney beans
1 can black beans
1 12oz bag Morning Star grillers recipe crumbles (that’s just the brand that’s always available at my grocery store)
red pepper flakes
1 large pot
1 frying pan
Pour the canned tomatoes into the pot. Drain the liquid off the beans and add them. Add salt, pepper, and chili powder to taste. Stir it all up, put it on medium heat to simmer, and cover. While that’s simmering, heat a little oil in your frying pan on medium. When the oil is hot, add the onions and meatless crumbles, and season with salt, black pepper, and red pepper flakes. Fry that for about 10 minutes, or until the onions start to turn translucent. Stir occasionally. Add the crumbles and onions to the pot, and stir it all up. As long as it’s all hot, and the onions are as tender or crunchy as you like them, you can pretty much serve it immediately, but I like to let it all simmer together for another 10 minutes or so. Enjoy!
This is a recipe that can really be played around with to suit your dietary needs or specific palette. It’s also relatively cheap, makes quite a lot of food, and is very filling. It does take a lot of time to cook though so this might be a better weekend venture or something to throw in a crockpot and come back to at the end of the day.
What you will need:
A white onion
A stalk of celery
2 - 3 tbsp Garlic (can be fresh & chopped or powder)
½ tbsp Basil (can be fresh or seasoning flakes)
1 can of corn
2 cans of kidney beans (or 1 large can)
2 cans of diced tomatoes (or 1 large can)
½ a box of shell pasta
1.5 lbs ground beef (optional)
A note about the ground beef: You can use less than 1.5 lbs and it still tastes great. I’ve also used turkey as a substitute and the morning star “beef” crumbles successfully. You could even do no meat at all and it’d still be yummy.
1. Chop the onion and celery stalk up into relatively small pieces (this doesn’t have to be really precise, just cut to the size that you would be comfortable putting in your mouth)
2. Saute the onion and celery pieces in some butter or oil in a large pan with the garlic, basil, and ground meat. (you can add any other seasoning you wish to the mixture like salt, pepper, onion powder, etc.)
3. Take the meat, onion, and celery mixture off the heat and add to a large pot (I’ve used a large and deep pan too).
4. Dump in the can of corn, cans of kidney beans, and cans of diced tomatoes.
5. Simmer entire mixture on low for 3.5 hours.
6. Half an hour before its done, cook the ½ box of shell pasta and add it to the mixture.
7. When 3.5 hours is up, take the mixture off the heat and serve!
This can be stored in a plastic container for a little over a week. It tastes great even as leftovers (and trust me, you’ll have them).