It’s hard to believe the football season is starting to wind down. It’s gone quickly, especially while enjoying such wonderful chili recipes! Our loss to Michigan this weekend was a heart-breaker. We lost in the 3rd overtime after failing on a 2-point conversion to tie the game.
Bum-mer. Big time.
The Chili Contest continued yesterday with the first and only vegetarian chili entry. The recipe called for vegan meat crumbles and I have to admit to some apprehension over trying them. But, they were good! I think they were a far cry from meat, but not necessarily in a bad way at all! I think they’re a great, healthy option and if nothing else, a nice change.
Vegetarian Chili from Newlywed, Newly Veg
1 onion, chopped
2 garlic cloves, minced
1 Tbsp olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 15 oz. can pinto beans
1 15 oz. can chili beans
1 15 oz. can kidney beans
1 15 oz. can corn
3 15 oz. cans diced tomatoes
1 Tbsp tomato paste
3-4 Tbsp chili powder
1 (12 ounce) package vegetarian crumbles (I used Boca)
1/2 cup dark beer
salt and pepper to taste
In a large soup pot, heat olive oil. Add garlic and onions and cook for about 5 minutes, until they begin to soften. Add peppers and cook for another 8-10 minutes. Add the rest of the ingredients (beans through vegetarian crumbles) and bring to a slow boil, until chili has thickened and is bubbling. Season with salt and pepper, add beer, and reduce to a simmer. Simmer for at least 30 minutes or longer. Garnish with tortilla chips, avocado, sour cream, and/or shredded cheese (not included in nutrition info). Serves 10.
Nutrition Information (per serving): 247 calories; 4.0 g. fat; 0 mg. cholesterol; 1182 mg. sodium; 37 g. carbohydrate; 13 g. fiber; 18.6 g. protein
Result: This was good – it was like a cross between vegetable soup and chili. I liked the addition of corn to give it more of a “Tex Mex” style chili, and therefore I think cumin would’ve added some great flavor. I love the nutrition stats and as a first-time vegan meat crumbles user, I am now a fan!
And you did not read the title of this post wrong. I have purple hair. And no, I do not want purple hair.
I got my hair highlighted on Friday and somehow my “same as last time” request turned into PURPLE on my very blonde hair. I tried not to cry and asked my stylist what she could do to remedy the color. She said she could put red or brown over it, saying that brown would probably cover it best. And this is what I ended up with…:(
The re-dye did take it from a Barney purple to a muted maroon, but I’m still not happy with it. I’m trying to own the rocker chick look, though — that was the advice my friends and family gave, anyways. 😦
Question: Have you tried vegan meat crumbles? Are you a fan? Any hair cut/color horror stories you can share? Misery loves company…