Puchero (Smoky Stew)
2 cloves garlic, minced
3 mild fresh chiles, seeded and chopped
(or use 2 green peppers and cayenne
to taste)
2 cups bouillon
2 teaspoons ground cumin
2 tablespoons mild paprika
1/4 teaspoon liquid smoke
2 tablespoons tomato paste
4 medium potatoes, cut in chunks
2 carrots, sliced
1/2 pound portobello mushrooms, cut in chunks
1 16-ounce can pink beans or kidney beans, drained
1 bag frozen corn-black bean mixture or 2 cups frozen corn
1 package veggie pepperoni (optional)
Cooked barley or other whole grains of your choice

Combine the onions, garlic, chiles, bouillon and spices in a large pot. Bring to a boil, reduce the heat and simmer 10-15 minutes. Add the liquid smoke, tomato sauce, potatoes, carrots and mushrooms and simmer, covered, 20 minutes or more, until the vegetables are tender. Stir in the canned beans and the frozen corn-black bean mixture. If using the veggie pepperoni, cut it into bite-size pieces and drop into the stew. Heat through and serve over cooked whole grains.

6-8 servings

 

Easy Veggie Burger Chili

4 frozen veggie burgers
1 16-ounce bag frozen pepper-onion mix
1 28-ounce can crushed tomatoes
1 16-ounce can pink beans
1 16-ounce can chick peas
2 cups frozen corn
1 tablespoon mild chili powder
1 teaspoon ground cumin
pinch cayenne, to taste
Cooked barley or other whole grains of your choice

 

Break the veggie burgers into 1” chunks. Combine them with all of the other ingredients in a large pot. Bring to a boil and simmer 5 minutes or more, until ready to serve. Ladle over the cooked whole grains of your choice.

6-8 servings