Healthy Vegetarian Chili
Chili is a staple in our house year round, but come Fall, chili sznnnn is in full swing. This recipe makes for a great Sunday night meal, or (my personal favorite) weekday meal prep. It serves quite a lot, so if you're eating for one, you may want to consider halving the recipe (or cooking the full recipe and freezing what you don't need).
This vegetarian chili serves great over spaghetti, rice or a baked potato. Top with your favorites (some of ours include crushed tortilla chips, shredded Mexican cheese, sour cream and avocado). The best part? This vegetarian recipe can be easily tweaked to include your favorite ground meat! Simply add in your meat after your garlic and olive oil and before your vegetables.
If you try out this recipe, be sure to tag me on Instagram @daniellegervino so I can see your version!
Favorite cooking tools/gadgets for this recipe:
- 7-blade vegetable chopper/mandolin (most-used kitchen tool that cuts down prep time)
- Magic soap (eliminates garlic smell on hands in seconds, also great for fish)
- Le Creuset dutch oven (an investment piece but lasts forever, also oven safe!)
No Bake Oreo Truffles
Ingredients
- 8 oz. cream cheese, room temperature
- 1 package regular Oreos
- melting chocolate
- sprinkles to decorate
Instructions
- Combine cream cheese and oreos in a food processor until fully blended. I recommend slicing up the cream cheese to make the mixing process easier. To note: If you buy a family size oreo pack, count out about 36-40 oreos (you will NOT need the whole pack if it's family size).
- Scoop out the dough into a bowl and cover with saran wrap. Refrigerate for 10-15 minutes (the longer the better) so the dough is easier to work with. If it's too soft, the truffles will be harder to mold and maintain a rounded shape.
- Line a baking sheet with wax paper. Once the dough is chilled, roll into small, bite-size balls and place on the wax paper. I usually end up with anywhere from 35-45 total truffles. When you've filled your tray, pop the baking sheet in the freezer for 20-30 minutes to fully harden.
- While freezing, begin slowly melting your chocolate. Once melted, take your truffles out of the freezer 5 at a time (this makes the whole process easier as the ones you're not working with stay hard) and fully cover in chocolate. Remember that the truffles have been freezing so the chocolate will set fast! If you're decorating with sprinkles, decorate immediately after dipping.
- Once all chocolate has set, store in an airtight container and keep refrigerated, then serve when ready.
