Sorting out the cookbooks led to a batch of Vegetarian Chili

I have quite a few cookbooks hanging about the house.  Some are used often, some are kept for sentimental reasons or lovely photos and others have languished on the shelf, unused  for years.  In an effort to clear the house of clutter I have decided to tackle one room at a time.

The room in question has clothing, genealogy notebooks and books.  Lots of books.  Anyone who knows us knows we very much want to move away from the area after retirement and so, less clutter and superfluous belongings means less to pack and move.  (Let's see if our dream comes true).

This Desperate Housewives Cookbook was inspired by the TV show of the same name.  It's a television show we didn't watch.  We tried two episodes and it just wasn't our cuppa tea.  So how I ended up with a cookbook devoted to a show we didn't watch is a mystery.




Here is a snap of the recipe for the vegetarian chili.  The book is well laid out and I have many recipes tabbed to try.  See the little green strip on the upper right corner?  I am marking recipes I want to make.  After I get through with those this book will find it's way to the donation box at the library.  Stayed tuned for the purging of the books!



First recipe from this cookbook was good.  I will make it again, it was a nice lunch for us for two days.  Served over rice because that's how we like to eat chili.  This photo below show the veggies getting softened and the spices added before mixing it all up.



I have to admit there are quite a few  recipes I have found in this book but I don't think enough to keep the book.  My recipe notebooks/ binders are divided by category such as chicken, soups and stews, seafood, etc.  This one will get saved into the soups and stews.  Easier for me to locate the recipe in  a hurry.  Here is the recipe below.

Vegetarian Chili

Desperate Housewives Cookbook

3 TB vegetable oil

2 cups diced yellow onions

1 large red bell pepper, diced

1 carrot, peeled , trimmed and diced

6 garlic cloves

1 pound large mushrooms, stems trimmed, caps halved

1 teaspoon salt

1 1/2 teaspoon ground coriander

1 teaspoon cumin

1 teaspoon oregano

Two 14.5 ounce cans diced tomatoes with liquid

Two 15 ounce kidney beans, drained and rinsed (I used small red beans)

1/2 cup finely chopped cilantro (left this out)

1 cup sour cream, optional

Heat oil in a saucepan.  Add all the veggies and saute until soft.  Next add the spices, mix gently.  Add the beans and undrained tomatoes.  I also added a bit of vegetable broth because I like it saucier.

Serve with shredded cheddar and sour cream.

*Note: I cut this recipe in half because it's just the two of us. 

I forgot to get a photo of the chili in a bowl!  But it was good, and that's the bottom line.

 Linking up with Beth Fish's Weekend Cooking Series  and Deb for the Souper Sunday event at her place.  Check out her Chickpea, potato and Cauliflower Rice Soup  HERE.  Join in at Kahakai Kitchen!