Zesty Vegetarian Chili

This has just enough stuff in it to make it tasty, but not enough to scare the kids away. Both of our children are vegetarians (by choice), and this is one of their favorite dishes.

1-package Yves Veggie Ground Round
3-4 cloves chopped garlic
1-can Chili Beans (I like Bush's Mild Chili beans)
1-can Black Beans (drained and rinsed)
1-can Pinto Beans (drained and rinsed)
1-medium chopped onion
½-red bell pepper chopped
½-green bell pepper chopped
1-can condensed tomato soup
1-cup water or vegetable broth
1-can diced tomatoes
1-teaspoon cumin
1-tablespoon chili powder
Salt and pepper to taste

Add all ingredients to a medium soup pot and simmer for 20 minutes or until heated through and serve.

Don’t be afraid to experiment with your favorite spices and other ingredients and adjust the heat to suit your taste.

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Vegetarian Pepper "Steak"

Vegetarian Pepper "Steak", photographed by Julianne Gentile.

The entire family is now vegetarian and the kids really look forward to trying new meatless dishes. Today I took our favorite pepper steak recipe and converted it to a vegetarian recipe. It was very tasty and healthy and everyone loved it! Let me know what you think.

Vegetarian Pepper “Steak”

2 cups brown rice
1-tablespoon sesame oil (or olive oil)
1-8oz. pkg. Morningstar Farms® Meal Starters™ (vegetarian) Steak Strips
1 medium onion, cut into strips
1 medium green belle pepper, cut into strips
1 medium red bell pepper, cut into strips
¼-cup hoisin sauce
½-teaspoon Worcestershire sauce
½-teaspoon soy sauce
1-package Lipton Recipe Secrets Onion Mushroom Soup Mix
1-cup water
1-tablespoon cornstarch

Prepare rice as directed on package.
Heat oil and stir in steak strips, onion, and peppers
Mix together soup mix, cornstarch, water, hoisin, Worcestershire, and soy sauces and add to pan
Stir together until mixture is warm and peppers are as tender as you like.
If sauce gets too thick, you can slowly add a little more water as necessary.
Serve over rice and enjoy!

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