Comfort food recipes - vegetarian recipes, vegetable hash

You don't have to give up all your favorites to get on the track to healthy Eating. A diet full of complex vitamins and nutrients may protect your body from icky germs and make sure you're equipped to handle whatever stresses are thrown at you. Here are some wholesome but easy faves.¹

Veggie Vegetarian Chili

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 tablespoons chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can whole kernel corn, drained
• 1 tablespoon cumin
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• 1/2 tablespoon garlic powder

Instructions

1. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
2. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid and corn. Season with cumin, oregano, basil and garlic powder. Bring to a boil. Reduce heat to medium, cover and cook 20 minutes, stirring occasionally.

Nutrition information

Servings per Recipe: 16
Amount per Serving
Calories: 130

• Total Fat: 2g
• Cholesterol: 0mg
• Sodium: 411mg
• Total Carbs: 24.4g
• Dietary Fiber: 7.4g
• Protein: 6.4g

Winter vegetable hash

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 pound Yukon Gold potatoes, diced
• 1/2 pound fresh shiitake mushrooms, diced
• 1 red bell pepper, diced
• 1 small acorn squash, diced
• 1 shallot, finely chopped
• 2 teaspoons garlic powder
• 1 pinch salt
• 1 pinch ground black pepper
• 1 cup chopped kale
• 4 sprigs fresh sage

Instructions

1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash and shallot. Season with garlic powder, salt and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Nutrition information

Servings per Recipe: 6
Amount per Serving
Calories: 222

• Total Fat: 10.9g
• Cholesterol: 10mg
• Sodium: 126mg
• Total Carbs: 29g
• Dietary Fiber: 3.7g
• Protein: 4g

Grilled Portobello Mushrooms

Ingredients

• 1/2 cup finely chopped red bell pepper
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 Portobello mushroom caps

Instructions

1. Preheat grill for medium heat.
2. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt and ground black pepper. Spread mixture over gill side of the mushroom caps.
3. Lightly oil the grill grate. Place mushrooms over indirect heat, cover and cook for 15 to 20 minutes.

Nutrition information

Servings per Recipe: 4
Amount per Serving
Calories: 156

• Total Fat: 13.8g
• Cholesterol: 0mg
• Sodium: 589mg
• Total Carbs: 7.4g
• Dietary Fiber: 2.1g
• Protein: 3.1g