Posts Tagged ‘vegetarian chili’

Welcome back to week 2 of Superb Supper Sundays! Last week, I attempted to include some pictures of the meal my family ate and some commentary on how the meals turned out. As always, the homemade pizza was a success, so I will be repeating that meal with a change of toppings. This time, I am planning to add more veggies. I have also traded my Crockpot Night for Breakfast for Dinner Night because I really did not want to chop up all the ingredients this week! There have also been a few other trades for the themed nights this week. I hope you enjoy!


Weekly Meal Plan – 2/26 – 3/3

Sunday (Breakfast for Dinner) – Homemade Biscuits, Scrambled Eggs, Fruit Salad, Strawberry Lemonade

Monday (Tex-Mex Night) – Vegetarian Chili; Salad

Tuesday (Home Cooked Meal – HMC Night) – Roasted Rosemary Potatoes; Sauteed Kale & Swiss Chard

Wednesday (Italian Night) – Vegetable Lasagna; Steamed Broccoli

Thursday (Mexican Night) – Black Bean Quesadillas; Oven Fries

Friday (Italian Night) – Four Cheese Pizza w/Broccoli; Salad

Saturday (Asian Night) – Vegetable Stir-Fry; Jasmine Brown Rice; Vegetable Dumplings; Fortune Cookies


I will be updating some photos of the meals as they are completed!

Do you have any kid-friendly vegetarian dishes to share? I would love to try them out! Please share your ideas in the comments section below.


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This recipe happens to be my family’s favorite. Each time I make it, my son says, “Yay, Chili!”  I hope that it will become a favorite of yours too! Oh, and may I add that it takes about an hour from start to finish!


2 tablespoons extra virgin olive oil

1 medium onion, chopped

1/2 medium, green pepper, chopped

1 clove garlic, chopped

1 can (15 oz.) diced tomatoes

1 can (8 oz.) tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1/4 teaspoon sea salt (or to taste)

1/4 teaspoon freshly ground pepper

2 cans (15 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1/2 cup of vegetable broth


1. In a large saucepan, heat the olive oil and saute the onion, garlic, and peppers for about 6-8 minutes. Stir occasionally.

2. Stir in remaining ingredients. Heat to boiling and cover.  Cook on low heat for 30-45 minutes, stirring occasionally (add a small amount of broth if needed, depending upon desired thickness).

3. Serve with shredded cheddar cheese and multi-grain or sweet potato tortilla chips. Yum!

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