Recipes: Vegan Chili and Piccadillo Salad - wave3.com-Louisville News, Weather & Sports

Recipes: Vegan Chili and Piccadillo Salad

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(Toledo News Now) -

RECIPE #1

Vegan Chili

Serving Size: 8

INGREDIENTS

  • 1 750 grams box of Dei Fratelli Truly™ Finely Chopped Tomatoes with Onion, Carrot and Celery
  • 2 tablespoons olive oil
  • 8 oz. baby bella mushrooms, chopped
  • 3 cloves garlic (1 tablespoon), minced
  • 1 chipotle chile in adobo sauce, drained and minced
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons chili powder
  • 1 15 oz can black beans – partially drained
  • 1 15 oz can kidney beans – partially drained
  • 1 15 oz can pinto beans – partially drained
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon Worcestershire sauce

PREPARATION

Heat oil in a heavy bottomed Dutch oven over medium-high heat. Add mushrooms, cook until softened and beginning to brown 7 to10 minutes. Add garlic and chipotle chile, cook one minute. Add tomatoes, paprika, dried oregano and chili powder, bring to a boil, stirring occasionally. Add beans, tamari and Worcestershire sauce. Cover, reduce heat to medium low. Simmer 45 minutes, stirring often until the chili is rich and full flavored. Serve with a red onion and cilantro salad dressed with the juice of 2 limes, rice or corn bread.

RECIPE #2

Piccadillo Salad
Serving Size: 4

INGREDIENTS

  • 1 750 grams box Dei Fratelli Truly™ Petite Cut Tomatoes
  • 1 pound of uncooked ground chicken
  • 1 small onion (about 1/3 cup), chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 small potato, peeled and finely chopped
  • 1/4 cup dried, pitted, prunes (plums), sipped
  • 1/4 cup pimento-stuffed olives, chopped
  • 4 corn tostado shells, heated and coarsely crushed
  • 6 cups lettuce, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2-3 green onions, thinly sliced
  • Fresh cilantro, chopped

PREPARATION

Heat a large heavy bottomed skillet over medium heat; add ground chicken and chopped onion, using a wooden spoon break meat into small pieces until the chicken is no longer pink. Add coriander, cumin and salt, stir and cook for 1 to 2 minutes. Add tomatoes, potato, prunes and olives, bring mixture to a boil, then reduce heat and simmer covered for about 10 minutes, or until the potatoes are cooked. Uncover and cook for 2 to 3 minutes until most of the liquid has evaporated.

While the chicken mixture is thickening; heat the tostada shells until crisp - using package instructions. Arrange lettuce on a large platter: Spoon chicken mixture over the lettuce, and sprinkle with cheese. Coarsely crush the tostada shells and sprinkle them over the salad. Garnish with green onions and cilantro.

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