VEGETARIAN CHILI WITH SUMMER VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
- Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper.
- Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed.
- Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips.
CHINESE NOODLES AND VEGETABLES
Make and share this Chinese Noodles and Vegetables recipe from Food.com.
Provided by loveleesmile
Categories Chinese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
- Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
- Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
- Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.
Nutrition Facts : Calories 262.1, Fat 9.1, SaturatedFat 1.3, Cholesterol 26.4, Sodium 694.9, Carbohydrate 36.7, Fiber 4.8, Sugar 5.1, Protein 8.3
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