Soup and Stew Archives - Page 3 of 3 Fresh and Fit

Category: Soup and Stew

Vegan Chili with Hominy

As you can probably tell just by scrolling through my recipes, I cook a lot of soup,stews and chili. Today’s recipe is no different. Although I am not vegan, I really enjoy going meatless from time to time. I love vegetables and follow a diet that is largely plant based. It is especially easy for me to go meatless when my boyfriend, who follows a strict carnivore diet, is out of town. So today I am making a hearty vegan chili with hominy. The addition of hominy adds a nice corn masa reminiscent background to this chili. I did add a dollop of sour cream to my chili, but the base of this chili is 100% vegan. I hope you enjoy this chili as much as I do!

*It was brought to my attention how difficult it is to find organic hominy so I have modified the recipe. I used a dry organic white hominy that has to be soaked. If anyone finds organic canned hominy please let me know! I didn’t realize it wasn’t available.

Ingredients

2 tbsp olive oil
2 chopped celery stalks
1 cup sliced carrots
1/2 cup chopped red onion
1 tbsp fresh minced garlic
4 cans organic petite diced tomatoes
1 can hominy (drained), or dry hominy, soaked according to directions
1 can red kidney beans (drained)
1 small can chipotle in adobo chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp chili powder
2 tsp dried oregano
2 cups water
1 bunch chopped cilantro
sour cream

Sauté carrots and celery in olive oil for 7-10 minutes covered.

Add red onion and garlic and cover. Cook for 5 more minutes covered.

Add tomatoes, chipotles, and all dried seasonings. Stir and cover. Simmer 15 minutes.

Add hominy,kidney beans and water. Cook 15 minutes longer covered.

Ladle chili into bowls and garnish with a dollop of sour cream and fresh cilantro.

*you can cook the chili even longer to deepen flavors and thicken chili.

Italian Chili with Creamy Herbed Goat Cheese

I have been making this Italian chili with creamy herbed goat cheese for years now. I used to call it “Unstuffed Peppers” because it is basically a deconstructed stuffed pepper with the bell pepper diced instead of whole. I love this dish as an alternative to Mexican style chili. The creamy herbed goat cheese is what makes this chili truly decadent. I don’t use any added oil, just the natural fat from the grass-fed beef. You can serve this recipe over brown rice or even pasta for a heartier meal, but it is perfect on its own as a low carb dish.

INGREDIENTS

2 lbs. grass-fed ground beef
3 cans petite diced tomatos
1/2 red onion diced
1 bell pepper diced
1 C chopped baby portobello mushrooms (optional)
1 tbsp fresh minced garlic
2 tsp onion powder
3 tbsp dried oregano
3 tbsp dried basil
1 tbsp cayenne powder or chili flakes (optional)
5 tbps creamy herbed goat cheese

In a large pan on medium heat, begin to break up ground beef. Cook 5 minutes.

Add onion and bell pepper. Allow to sauté with beef 5 minutes.

Add mushrooms and fresh garlic. sauté 3 minutes.

Add dried basil, oregano, onion powder, and cayenne powder. Mix well to incorporate.

Add 3 cans of tomatoes, juices and all. Allow to come to a simmer. Simmer 5 minutes.

Add in creamy goat cheese and stir until melted.

ladle into bowls and serve.

Vietnamese Pho Ga

This is such a colorful comfort dish. I made Pho Ga this past weekend for my boyfriend who is fighting a chest cold. He is a seasoned Pho eater and was really impressed with this recipe. I used chicken thighs instead of a whole chicken to simplify the recipe. The best part about this soup is the toppings; scallions, cilantro, lime, bean sprouts, jalapeño, and chili sauce. If you are making this recipe for a group of people or picky eaters, everyone can assemble their own toppings and make their bowl of soup tailored to their liking. I like mine spicy and tangy!

INGREDIENTS

2 lbs organic chicken thighs
2 boxes of organic chicken stock (48 oz)
1/2 red onion, unpeeled
3-inch chunk of ginger
2 tbsp fish sauce
1 small bunch of cilantro
1 lb dried rice noodles (about 1/4″ wide)
1 cups bean sprouts
1/2 cup scallions chopped
1/2 lime, cut into 4 wedges
1/4 cup sliced jalapeños
4 large basil leaves (thai basil if available)
1 tbsp Garlic chili sauce
sea salt to taste

Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ heating element. Set to broil on high for 15-20 minutes. The skin should get dark and the onion/ginger should get soft. After cooling, peel off skin on onion and ginger. Chop red onion and ginger finely. Set aside.

In a large stockpot, fill with water and boil. Add chicken thighs and simmer for 30 minutes. Set chicken thighs on a plate and shred with a fork.

Bring chicken broth to a boil and add chicken, onion and ginger. Allow to cook 15 minutes to infuse ginger and onion flavor.

In the meantime, fill a seperate pot with water and bring to boil. Cook rice noodles according to directions. Strain and divide noodles into bowls for serving.

Ladle broth mixture over noodles and top with the optional toppings above.

Crock-pot Thai Curry with Quinoa

Thai Curry may be one of my favorite dishes of all time. It’s spicy and creamy with just the right amount of tang. This is the first recipe I’ve made that has come close to anything I’ve tasted in a restaurant.
Full of antioxidants, high in healthy fat and protein. Best of all you can put all the ingredients in the crock-pot and go about your day. Enjoy!

3 cups chicken stock
2 cans coconut milk
3 Tbsp red curry paste
2 Tbsp fish sauce
1 chicken breast
1 Tbsp minced garlic
1 Tbsp minced ginger
2 celery stalks chopped
1/2 cup diced red onion
1 diced bell pepper
1/2 cup frozen peas
2 cups chopped kale
1 cup cooked Quinoa
Juice of 1 whole lime
Cilantro for garnish

Turn crock-pot on high. Add all ingredients except peas, kale, lime juice and cilantro. Cook for 2.5 hours. When chicken is cooked through, shred and return to crock-pot. Add peas and kale. Cook for an additional 30 minutes. Add lime juice and stir. Serve over quinoa. Garnish with cilantro.