Vegetarian Chili
Vegetarian Sweet and Sour Meatballs
Vegetarian Stuffed Peppers

Vegetarian Chili 

Vegetarian Sweet and Sour MeatballVegetarian Chili 

1 ½ cups chopped fresh mushrooms 

1 cup green bell pepper, chopped 

1 cup red bell pepper, chopped 

1 cup onions, chopped 

¾ cup carrots, chopped 

¾ cup celery, chopped 

1 28 oz. can whole peeled tomatoes with liquid, chopped 

1 19 oz. can kidney beans with liquid 

1 11 oz. can whole kernel corn, undrained 

3 cloves garlic, minced 

1 Tbsp. vegetable oil 

1 Tbsp. chili powder 

1 Tbsp. ground cumin 

1 ½ teas. dried oregano 

1 ½ teas. dried basil 

Place a large saucepan over medium heat and add the oil to the pan.  Sauté the onion, carrots and garlic in the hot oil until tender.  Stir in the green and red peppers, celery and chili powder and cook for about 6 minutes, or until the vegetables are tender.  Stir in the mushrooms and cook for 4 minutes.  Add the tomatoes, kidney beans and corn and season with the cumin, oregano and basil and stir well.  Increase heat and bring mixture to a boil.  Reduce heat back to medium, cover the saucepan and simmer the chili for 20 minutes while stirring occasionally. 

Recipe makes 8 servings 

Vegetarian Sweet and Sour Meatballs 

1 cup finely chopped pecans 

2 cups Italian breadcrumbs 

4 eggs 

1 cup shredded cheddar cheese 

½ cup cottage cheese 

½ cup onion, finely chopped 

1 teas. dried basil 

1 ½ teas. salt 

¼ teas. sage 

Sauce: 

¼ cup white vinegar 

¼ cup vegetable oil 

1 cup catsup 

¾ cup apricot jam 

¼ cup onion, minced 

1 teas. dried oregano 

1 dash hot pepper sauce 

Plate of meatballs in gravy with herbs horizontal

Preheat oven to 350 degrees F.  Spray a 9×13 baking dish with cooking spray.  In a large bowl mix the eggs, cheddar cheese and cottage cheese together until well blended.  Stir in the onion, pecans, basil, salt, sage and breadcrumbs.  Form this mixture into 2-inch balls and place the balls in the prepared baking dish.  In another bowl whisk the vegetable oil, apricot jam, vinegar, catsup, onion, oregano and hot pepper sauce together.  Pour the sweet and sour sauce over the meatballs in the baking dish.  Place the baking dish in the preheated oven and bake uncovered until the meatballs are firm and the sauce is thick and bubbly, about 40 minutes. 

Recipe makes 5 servings 

Vegetarian Stuffed Peppers 

4 large green bell peppers, tops removed, membranes and seeds removed 

2 cups cooked rice 

½ cup onion, chopped 

1 15 oz. can black beans, rinsed and drained 

1 14.5 oz. can chili-style diced tomatoes with juice 

8 oz. shredded Mexican cheese blend 

1 Tbsp. olive oil 

1 teas. chili powder 

1 teas. garlic salt 

½ teas. salt 

½ teas. ground cumin 

Preheat oven to 350 degrees F.  Spray a 9×9 baking dish with cooking spray.  Place a large pot of salted water over medium-high heat and bring the water to a boil.  Add the green peppers to the boiling water and cook for about 3-4 minutes until the peppers are slightly softened.  Remove from stove and drain.  Place a skillet over medium heat and add the olive oil.  Add the onions to the hot oil and cook and stir until the onions are softened and transparent, 5-7 minutes.  In a large bowl mix together the black beans, cooked rice, tomatoes and cooked onion.  Add the chili powder, garlic salt, cumin, and salt and stir well.  Fold in 1 ½ cups of the Mexican cheese.  Spoon this rice mixture into the four bell peppers.  Arrange the peppers in the prepared baking dish and sprinkle the peppers with the remaining cheese.  Place baking dish in preheated oven and bake for about 30 minutes until the cheese is melted and bubbling. 

Recipe makes 4 servings