Sunday, October 10, 2010

Let's Eat

It's been a while since I shared a recipe with you so I figured it is about time to give you another one. With the cool temperatures here in NC my family was ready for a big pot of my chili, simply called "Odie's Chili". The chili I am making today is vegetarian as I am using textured vegetable protein in place of the meat. For any of you that have never used this I highly recommend it. It looks a lot like (dog food) simply because it is dark brown cubes that take on the flavor of the chili powder, cumin, Worchestershire Sauce, tomatoes, etc. and has the texture of stew beef meat. Many people have eat my chili and did not know they were not eating meat. Ok the recipe goes as follows:

1 3 lb bag of yellow or Vadalia onions chopped coarsely
2 Green pepper chopped coarsely
1 Bunch of green onions chopped, white & green parts
2 tsp chopped garlic
4 Tbl. extra virgin olive oil
1 1/2 Tbl ground cumin
1 1/2 Tbl Chili powder
4 Tbl Worchestershire Sause
1 lb. of stew beef meat or 2 cups of textured vegetable protein
2 15 oz cans of diced tomatoes
2 15oz cans of light red kidney beans

This makes a lot of chili so in a large pot add the olive oil, onions, green onions, green pepper and garlic and saute until tender. Add the rest of the ingredients and mix well. After coming to a boil reduce to a fast simmer and cook for 30-45 minutes. We like it served with shredded cheddar cheese on top and scoop it up with Fritos Scoops corn chips. If you want it to be a little more spicy you can add a can to regular Rotel Tomatoes.

Another vegetarian dish that we love and fix often is "Meatless Meatballs" and I guarantee if you try it one time you will add it to your list of favorites.

1 Cup of pecans chopped very fine
8 oz. of grated cheddar cheese
5 Eggs
1 Cup of salted cracker crumbs
1 Large onion finely diced
1 Tbl poultry seasoning
1 Can tomato soup
1/2 tsp salt
1/2 tsp sage

Preheat oven to 400 degrees. Mix all the ingredients together except the tomato soup. Allow to sit for 10 minutes letting the liquid absorb into the dry ingredients. Form into balls and place into a greased dish. Mix 1 can of water with the tomato soup. Pour over the meatballs and bake for 30 minutes. Allow to sit for 15 to 30 minutes before serving. They will be firmer them. Enjoy!!


  1. Those sound good- altho I'd have to be adding some meat to it. I make a big pot of Chili too- and the family LOVES it- but I make mine a tradition...I only make it the weekend after our first FROST of the year. The kids watch the weather religiously in October and remind me for WEEKS before that the first frost is due in a short time!!! I LOVE it!
    Always have the Pot'O'Chili, a couple bags of corn chips and at least 5 pounds of sharp cheddar to put on top of it. Plus- Sweet Tea, Sweet Milk and Coffee to wash it all down with.
    Good Times!!!!!!!!

  2. Wow! I love chili and having it without me is a-ok with me. I make chili too, but a cheat version, as I am not yet THAT confident with my own recipe. I'll try yours, Odie. Thank you for your kind words and for dropping by my blog =)

  3. Mmmmm chili - now I'm gonna have to make some! I'm normally a chili snob and only use my Mom's recipe, but I like the sound of yours and may try it out (well, I'll add beef though, can't live without that stuff LOL)

    Those meatless meatballs sound really interesting. I'm definitely going to have to try them out!

  4. I'm always on the look for a good chili recipe. I'll give yours a try! Thanks!

  5. That looks scrumptious. I have never heard of that vegetable protein. What a great idea!! Thanks for sharing!

    Thanks too for your very thoughtful comment on my blog today. I agree wholeheartedly and while he is cute NOW I know that if we allow him will NOT be cute in the future! ;)