Healthy Stew and Chili Recipes!
Many of you have probably tried the recipes while shopping here at Healthy Living! Well now you can enjoy the recipes at home as well!
All ingredients are Organic and available here at Healthy Living.
(Vegetarian) Creamy Wild Rice Stew:
Ingredients:
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(Vegetarian) Scandinavian Vegetable Stew
Ingredients:
Directions:
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Ingredients:
All ingredients are Organic and available here at Healthy Living.
(Vegetarian) Creamy Wild Rice Stew:
Ingredients:
- 1/2 cup of uncooked wild rice
- 1 3/4 cups of water
- 4 tablespoons of butter
- 4 med. stalks of celery, sliced
- 1 med. carrots, coarsely shredded (I added some chopped as well)
- 1 med. onion, chopped
- 1 sm. red bell pepper, chopped
- 1/2 cup of all-purpose flours (I used Pamela's Gluten/Wheat free baking mix)
- Salt (to taste)
- Pepper (to taste)
- 1 cup of Half and Half (Horizen Organics)
- 1/3 cup of chopped almonds (I used raw but you can use roasted in preferred)
- 1/2 cup of parsley
- Cook wild rice according to directions on the back of the box
- In 3-Quart saucepan, melt butter over medium heat. Add celery, carrot, onion, and red bell pepper; cook, stirring occasionally, until celery is tender
- Stir in flour, salt and pepper. Stir in wild rice and remaining 1/2 cup water. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
- Stir in remaining ingredients. Heat just until hot.
Ingredients:
- 8 to 10 red potatoes, cut into quarters
- 2 cups ready-to-eat baby-cut carrots
- 3 tablespoons of butter
- 3 med. green onions, sliced
- 1/2 cup of all-purpose flour (again, I used the Pamela's)
- 2 cups of Milk, Coconut milk or Soy milk
- 1 cup of frozen sweet peas.
- Salt and Pepper to taste
- 1/4 cup fresh or dried dill weed
Directions:
- In a 3-quart saucepan, place potatoes and carrot; add enough water to cover. Heat to boiling. Reduce heat to medium; cover and cook 8-10 minutes or until tender. Drain in colander. Wipe out saucepan with paper towel.
- In same saucepan, melt butter over medium heat. add onions; cook 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
- Stir in potatoes and carrots, peas, salt and pepper. Cook 5 minutes, stirring occasionally, until peas are tender.
- Stir in dill weed.
- 4 cloves garlic, minced
- 4 tablespoons olive oil
- 1 can diced tomatoes with juice
- 1 can tomato sauce
- 1 can tomato paste
- 4 tablespoons chili powder, or to taste
- 1 tablespoon mustard powder
- 1 teaspoon dried oregano
- freshly ground black pepper
- 1 teaspoon ground cumin
- 1 can black beans, rinsed and drained
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can whole kernel corn, drained and rinsed
- 2 cups of shredded cheese of your choice (I used rice shreds)
- In a 4 quart pot, saute garlic in oil. Add diced tomatoes (undrained), tomato sauce, tomato paste, chili powder, mustard powder, oregano, pepper and cumin.
- Stir in the pinto beans, black beans, red kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes.
- Top each serving with cheese (if you'd like).
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