Description Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese. Ingredients 2 cubes vegetable bouillon, crumbled 1 tablespoon ground cumin 1 clove garlic, minced 2 teaspoons chili powder 1 teaspoon ground turmeric 1 … Read more
Description Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers … Read more
Description This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve. Ingredients 1 (19 ounce) can black bean soup 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (16 ounce) can vegetarian baked beans 1 … Read more