What's cooking this week...

I haven't shared much about my vegetarian diet, but I had a dream last night that I was eating the skin off a chicken (wing) and was so thoroughly disgusted I felt the need to share. I'm going to occassionally post vegetarian recipes. If you have considered going vegetarian but think it is too much of a challenge, then try going for "Meatless Mondays." Just one day a week, and then if you enjoy it, you can expand a day a month, or whatever suits you. Personally, I never eat meat, eggs or milk. I eat products from outside my home that have minimal egg or milk ingredients, but I always cook without either. Don't ask my about cheese. Nobody takes my cheese, or my wine, so just let that go now.

A lot of people assume without meat a meal cannot be complete, I honestly thought this at first too! In time I realized there are a lot of things we already eat without meat. Cheese enchiladas? Lasagna? Beans are a quick and nutritious substitute for meat in tacos and burritos. Of course I could not survive without Soyrizo. I don't eat much soy anymore, too many concerns about the way it acts as nature's estrogen and could contribute to tumor growth. But the day I discovered soyrizo my entire (kitchen) world opened up. It tastes just like chorizo, I am not kidding, with no grease, low fat, low calories. I use it in tacos, burritos, chili, tamales. Every person who has come to my home and eaten something with soyrizo has then asked for my recipe. Ok, well no one has complained at least!

What's cooking this week:

Soyrizo Chili

1/2 medium onion, chopped (I use frozen pre-chopped!)
1 green and 1 red bell pepper, chopped
3 cloves garlic, chopped (I keep a big jar if mincled garlic and spoon out as necessary!)
Fresh chopped cilantro
1 package soyrizo
2 cans diced tomatoes (14 ounce)
1 can stewed tomatoes (14 ounce)
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn
Half a tall bottle of Newcastle beer
Shredded Cheese
Tapatio to taste

1. Add chopped veggies and soyrizo to slow cooker and heat.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper, salt, seasoning salt and fresh cilantro to taste. Stir in the kidney beans, pinto beans, and black beans, add beer cook at low 4-5 hours.
3. Stir in the corn, and continue cooking 5 minutes before serving.
4. Garnish with shredded cheese.

This makes enough to last over a couple of days and goes great with Trader Joe's onion bagels!
If you make it come back and comment, tell me how you loved it!