VEGGIE CUP IDEAS RECIPES

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VEGGIE CHILI - THE PIONEER WOMAN



Veggie Chili - The Pioneer Woman image

Good veggie chili is so darn good that you won’t even notice there’s no meat in it!

Provided by Ree Drummond

Categories     main dish    side dish    soup

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 26

2 tbsp. Olive Oil
4 cloves Garlic, Minced
1 whole Large Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
2 whole Carrots, Peeled And Diced
2 stalks Celery, Diced
1 whole Jalapeno, Seeded And Finely Diced
3 c. Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
1 can (12 To 14 Ounces) Plain Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
1/2 tsp. Salt, More To Taste
1 tsp. Ground Oregano
1 tbsp. Ground Cumin
2 tbsp. Chili Powder (more To Taste)
1 can (14 Ounces) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1 can Garbanzo Beans, Drained And Rinsed
1 can Black Beans, Drained And Rinsed
1 whole Large Zucchini (or 2 Medium Zucchini), Diced
1/4 c. Masa (corn Flour) Or Regular Cornmeal
1/2 c. Warm Water
Cotija Cheese, For Serving (optional)
Pico De Gallo, For Serving (optional)
Cilantro Leaves, For Serving (optional)

Steps:

  • In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes

VEGGIE WRAPS RECIPE - BETTYCROCKER.COM



Veggie Wraps Recipe - BettyCrocker.com image

Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 10

4 flour tortillas (10 inch)
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon ground cumin
1/2 teaspoon salt
4 small leaves lettuce
1 medium red bell pepper, cut into thin strips
1 cup sliced fresh mushrooms (3 oz)
1/2 medium cucumber, cut lengthwise into thin strips
4 medium green onions, chopped (1/4 cup)
2 oz pepper Jack cheese, shredded (1/2 cup)

Steps:

  • Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
  • On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

Nutrition Facts : Calories 390 , CarbohydrateContent 42 g, CholesterolContent 45 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 9 g, ServingSize 1 Wrap, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 1 g

More about "veggie cup ideas recipes"

VEGGIE CHILI - THE PIONEER WOMAN
Good veggie chili is so darn good that you won’t even notice there’s no meat in it!
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 45 minutes
Category main dish, side dish, soup
  • In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes
See details


VEGGIE WRAPS RECIPE - BETTYCROCKER.COM
Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Calories 390 per serving
  • On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.
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More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, French
Calories 329 calories per serving
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VEGGIE CHILI - THE PIONEER WOMAN
Good veggie chili is so darn good that you won’t even notice there’s no meat in it!
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 45 minutes
Category main dish, side dish, soup
  • In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes
See details


VEGGIE WRAPS RECIPE - BETTYCROCKER.COM
Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Calories 390 per serving
  • On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.
See details


VEGGIE NICOISE SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, French
Calories 329 calories per serving
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