- ASC presents Take 6, “The Most Wonderful Time of the Year” Dec. 15
- Leeth named UAB School of Medicine assistant dean for strategic planning
- Coping with holiday grief
- New water plan saves big money
- Campus police offer holiday safety tips
- Alys Stephen Center Screens Walking the Camino: Six Ways to Santiago
- Hospital feeds underprivileged new moms
- UAB’s Alys Stephens Center presents Yo-Yo Ma Dec. 6
- Southern Miss tops Blazers, 62-27, in season ending game
- Henry Panion selected for 2014 Alabama African-American History Calendar
- Enjoy Christmas at the Alys Dec. 2, “The Season’s First Jingle”
- Engineering’s Ning wins ASTM International award
- Collat School of Business unveils sign at celebration
- Heudebert elected master by American College of Physicians
- Anti-aging strategies can improve more than looks
Ladies Night Veggie Chili
Oh yes it’s ladies night! Now that my friends and I are getting closer to those final stages of having free time before we find real jobs, it’s getting harder and harder for us to find time for more than just a quick lunch. Either someone is working all the time or working on school or trying to find a permanent job or all of the above. That’s why having ladies nights are so fabulous. It gives us all a chance to catch up, talk, and be silly. Anything can happen! For instance my friend, let’s call her Marilyn, found a potato in her purse. No lie. So last night my friends and I got together to gab about the usual topics of discussion: movies, boyfriends, that show “I Shouldn’t Be Alive” (they REALLY shouldn’t be alive!) and eat delicious food.
Ladies night was held at my place this time so the meal of choice was my decision. I didn’t mind this in the latest and was really excited to cook for my dearest friends. The only problem was for me to decide what recipe to use. First of all, when cooking for other people, it’s important to consider their tastes. One of your friends may not like spicy food or be allergic to shell fish. Or maybe one is on a diet and won’t eat carbohydrates. You really need to think these things through because if you don’t you’ll have an upset friend and too much left over food. With that thought in mind, I thought really hard about my friends tastes and even discussed it with my very dear friend, let’s call her Liesel.
I decided to do a recipe that was fun to make and equally delicious. I found a wonderful little recipe on Pinterest for vegetarian chili a few years back and I’ve always loved it whenever I’ve cooked it. It’s hearty, delicious, and healthy to boot. One serving (1 1/2 cups) is only 124 calories! I added a few things to the recipe, however to bring out the extra flavors.
Hearty Veggie Chili
What You’ll Need
2 yellow squash
4 stalks of celery
1/2 a yellow onion
2 cups of sliced mushrooms
2 cans of black beans (kidney beans work fine too)
2 cans of tomato sauce
1 can of Rotel (whichever level of spice you prefer)
1 can of diced tomatoes
1 can of stewed tomatoes
1 small bag of frozen okra OR 2 cups of chopped fresh okra
First, chop your onion, celery, carrots, zucchini, and squash and set aside. Take a saute pan and drizzle olive oil into the pan. Collect your onion, celery, and chopped mushrooms and place them into your saute pan and saute until the onions are translucent and the mushrooms have appeared to have lost some of their moisture. Once that’s done, set your pan aside. Take all of your tomato cans and your can of Rotel, pour them into your crock pot and stir until combined. Take your carrots, zucchini, squash, and okra slices and place them into the sauce. Then take your mushroom saute mixture and place that into the crock pot as well. Take your two cans of kidney or black beans and make sure you drain all excess liquid out of them. Dump the beans into the crock pot with your veggies. Take as much chili powder as you like (since this is a very hearty chili I recommend a lot of chili powder) and salt and pepper to taste and pour into the chili. Turn your crock pot on LOW and cook for 8 1/2 hours. I had to get up at 9 AM to make this chili and it was incredibly worth it. Everyone had at least two servings and I still have some left over for my lunch today. So call the gals over (guys you can enjoy this, too. Don’t worry) and enjoy the delicious summery goodness of your veggie chili.