Awesome Vegan Chili

This recipe was originally shared with me by my friend Evelyn.
I have made changes to it as I continue to use it--this recipe is very forgiving. :-)

Ingredients:
1 tbsp safflower oil
1 Onion, diced
1 Green pepper, diced
1 Yellow pepper, diced
2 boxes LightLife Smart Ground veggie protein crumbles
2 cloves garlic, minced
2 cans (14.5 oz) crushed tomatoes
1 can kidney beans
1 can chickpeas
2 cans black beans
2 cans white beans
1 can tomato paste
1 can refried beans
1 can corn (optional)
1/2 tsp salt
1/8 to 1/4 tsp cayenne pepper
1 tsp cumin
1 tbsp chili powder
2 tsp paprika
Hot sauce (optional)
Black pepper (optional)

Instructions:

1. Heat safflower oil in large (6-qt) pot and add onions and peppers. Saute until onions are translucent.
2. Add veggie protein crumbles, using a wooden spoon to break into crumbles.
3. Add garlic and cook until fragrant.
4. Add crushed tomatoes and rinsed beans. Simmer for about an hour, stirring occasionally.
5. Add tomato paste, refried beans, corn (if using) and seasonings.Continue cooking to desired temperature.
6.  Adjust seasonings as needed, and serve.

Candied Sweet Potatoes

 

Ingredients

4 medium sweet potatoes or yams
1/4 cup butter
1/3 cup brown sugar

 

Directions

1. Bake sweet potatoes at 350 degrees F until fork tender.
2. Remove skin from sweet potatoes and cut into chunks.
3. Return sweet potatoes to baking dish.
4. In a pan, melt the butter and brown sugar together until bubbly.
5. Pour mixture over sweet potatoes and stir gently.
6. Return baking dish to oven and cook for additional 25-30 minutes or until caramelized.

(Thanks, Joanne!)

Corn and Potato Chowder

Ingredients:

 

6 cups potatoes, peeled and cubed

3 cups water

1 T butter

2 small onions, chopped
2 celery stalks, diced
1 tsp dried thyme

12 oz evaporated milk

2 cups corn kernels or 16-oz can corn drained

Salt and ground pepper, to taste

Directions: 

Place the potatoes and water in a pot and bring to a boil. Simmer for 20 minutes or until soft.

Meanwhile, melt butter in a skillet. Then add onion, celery, and thyme. Add a pinch of salt and sauté for about 5 minutes. Then cover and cook on low heat until tender. About 10 minutes.

When the potatoes are soft, remove 3 cups potatoes and puree with evaporated milk. Pour the blended mixture back in with the potatoes and their cooking water. Stir in the corn and cooked vegetables.

Heat the soup to serving temperature. Add salt and pepper to taste.

Yield: 3 quarts (6-8 servings)