My "kick arse" vegetarian chili (with food porn)

Cleopatra_Nik
on 5/23/12 3:21 am, edited 5/23/12 3:21 am - Baltimore, MD

RNY on 01/08/08

This idea isn't exactly original but I think most folks think when you make something vegetarian, the protein suffers as a result. While I took ONE measure to ensure my chili has lots of protein, there are lots of ways to do it. As a matter of fact, feel free to offer some up as you drool over this picture:

Then IMMEDIATELY proceed to Bariatric Foodie for the recipe!

http://bariatricfoodie.blogspot.com/2012/05/niks-kickarse-ve ggie-chili.html

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

poet_kelly
on 5/23/12 3:25 am - OH

RNY on 11/04/08

I eat a lot of vegetarian chili. It's easy to make a big pot and it saves or freezes well for later. I sometimes put unflavored protein powder in it to up the protein.

I have a couple veggie chili recipes I like. One is a traditional style chili and one is a white chili. I think I like the white chili best. I'm gonna check yours out, though.

Kelly

Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.

Cleopatra_Nik
on 5/23/12 3:27 am - Baltimore, MD

RNY on 01/08/08

Oooooh, white chili. I'd love to know that recipe.

Yep...I figure folks have their own way of making stuff so I didn't want this to come off as THE end all/be all way of making vegetarian chili. It's simply *my* way.

:)

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

poet_kelly
on 5/23/12 3:30 am - OH

RNY on 11/04/08

Oh, there are about a million vegetarian chili recipes. And the cool thing is, even though it's all chili, they do taste somewhat different and it's nice to have different versions to make. I also like making chili because it's pretty, what's the word? Flexible? If you have some bell pepper, you can throw it in but if you don't have any, that's OK, too. If you are short on diced tomatoes, no biggie. If you have pinto beans instead of kidney beans, that'll work.

White Chili

2 bags Morningstar Farms fake chicken, cut into small pieces
one onion, diced
one red bell pepper, diced
one can (4 oz) diced green chilies
one cup salsa (I use medium but you can use hot if you prefer; I just buy the store brand)
three cans vegetable broth
three cans Great Northern beans
one tablespoon minced garlic
cumin
garlic powder
onion powder

In a big pot, sauté the garlic, onion and diced red pepper in a little olive oil until slightly soft. Add the chicken and sprinkle liberally with cumin, garlic powder, and onion powder. Stir and cook for a couple minutes. Add the broth, beans, green chilies and salsa. Stir. Add ½ teaspoon of cumin, ¼ teaspoon of onion powder and ¼ teaspoon of garlic powder (or more if you want it spicier). Stir. Bring to a boil. Reduce heat and simmer for about 40 minutes.

Kelly

Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.

brown_eyed_girl_1981
on 5/23/12 4:36 am

RNY on 08/16/06

Kelly I forgot to let you know we tried your chili recipe except I used real chicken breast. I used the mild salsa since my daughter does not like spicy things, I made some without the green chilis and some with it. Also once I began preparing I realized I didn't have enough beans so I used 2 cans great northern and one can kidney beans and it was still very delicious. My even asked me to make it again. Even my daughter liked it :) Thank you!

♥Pam♥
RNY 8/16/06 Starting weight 262 / Current weight 152
ORIGINAL GOAL 160/ NEW GOAL 140

poet_kelly
on 5/23/12 4:39 am - OH

RNY on 11/04/08

I'm glad you liked it. One of the things I like about making chili is you can be pretty flexible with the recipe. If you're out of one ingredient or just don't like something, you can make substitutions and it usually still turns out great. I haven't made this in a while. I need to make some soon.

Kelly

Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.

gishstar
on 5/23/12 5:10 am

Do you freeze this chili after you make it? I've found that I will get sick if I eat anything from MorningStar Farms that's been heated, and frozen again.

I want to be able to maintain my meatless lifestyle, but my nutritionist said I'll have to eat some animal products (like meat and cow's milk).

poet_kelly
on 5/23/12 5:13 am - OH

RNY on 11/04/08

your nutritionist is wrong. First, you don't HAVE to eat anything you don't want to eat. Who is going to make you eat it? Second, it is absolutely possible to get all the nutrients you need, including protein, without eating animal products. If your nutritionist doesn't know that, i would see a registered dietician that, you know, has a clue.

I don't eat any meat. I eat some dairy products, not because I have to but because I like them and it makes my life easier. Mostly the dairy I eat is raw milk and homemade Greek yogurt made from that milk.

I do freeze the chili and it doesn't bother me. If it bothers you, then I wouldn't do it, of course. My recipe makes a huge amount because I like having lots of leftovers and I don't really get tired of eating the same thing over and over again. But you can cut the recipe in half or even more if you want. It keeps for several days in the fridge, too.

Kelly

Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.

Cleopatra_Nik
on 5/23/12 7:02 am - Baltimore, MD

RNY on 01/08/08

As a matter of fact, Kelly (who is either being modest or has clearly forgotten the huge amount of work she did) wrote a guide to being a post-op vegetarian:

http://bariatricfoodie.blogspot.com/2012/03/bf-basics-veggie -tales.html

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

gishstar
on 5/23/12 11:58 pm

Thank goodness!!! I was so disappointed when I was told I couldn't maintain my vegetarina lifestyle. I have a serious problem (morally) with drinking cow's milk, or having it in any form. I don't try to push my lifestyle onto anyone else, it was a decision I came to on my own.

I know I now can get adequate protein from plant based sources, but her concern was that I wouldn't absorb it as well after I have surgery. I'm thankful to know that she doesn't entirely know what she's talking about. Most people in my area where I live are very uneducated about what a proper vegetarian/vegan diet is, and they "freak out" when I say I don't eat meat. "How do you get any protein?!"

I am totally going to try that chili. I only got sick from refreezing and reheating the morningstar farms crumbles. I do recall not having any issues with the chicken though. I'll have to PM you some of my favorite vegan meals, I make some pretty kick butt veggie burgers.

Thanks again!!