For starters, I set out some blue corn tortilla chips with a chunky salsa and some hummus with pita chips...yum! But the star of the show was the following chili recipe that I found on Epicurious and tweaked:
Vegetable Chili
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ouncecan of mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 15- to 16-ounce can kidney beans, drained and rinsed
1 15-16-ounce can black beans, drained and rinsed
2 green bell peppers, coarsely chopped
1 14- to 15-ounce can corn, drained
Heat oil in a heavy large pot over medium-high heat. Add onion and garlic and let sauté for about 5 minutes. Add your tomatoes (with juices), green chilies, chili powder, cumin and oregano and cook for about 10 minutes to let those flavors really blend together. Add your beans, bell peppers and corn and reduce the head to medium-low. Simmer until chili is thick, stirring occasionally about 35 minutes. Season to taste with salt and pepper.
yum yum! Look at all those colors!
When serving, it is tasty to add some Fritos!
Even my carnivore friends enjoyed! Thanks Anna!
To top off the fun, one couple even brought vegan cookies! They were delicious so I'll have to steal that recipe from her and share soon!
Stay warm and enjoy the day!
Mexican Wedding Cookies
ReplyDeleteIngredients:
2 1/4 cups all-purpose flour
3/4 cup finely ground almonds
2/3 cup organic confectioners' sugar, plus more for dusting
1/8 t. salt
2 sticks of Earth Balance Butter (1 cup)
2 T. maple syrup
1 t. vanilla extract
Preparation:
1. In a medium-sized mixing bowl, sift together the flour, ground almonds, confectioners' sugar and salt and set aside.
2. In a large mixing bowl, using an electric hand mixer set on a medium speed setting, cream together the margarine with the maple syrup until fluffy. Add the vanilla, beating until just incorporated. Add the dry ingredients in several additions, beating until combined. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 3-4 hours.
3. Preheat the oven to 350 F and line two large baking sheets with parchment. Roll about 1 T. of the dough at a time into balls, placing each on the prepared baking sheets as you work. Bake until the edges just begin to brown, about 12-14 minutes. (Don't let them brown all over, as they will dry out very quickly!) Transfer the cookies to wire cooling racks to cool for about 15-20 minutes. Roll cookies in confectioners' sugar to coat and return to the wire cooling racks to cool completely.