Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Did I mention that we were recently in Chicago? We were recently in Chicago. I think it made my husband hungry for a few things that are frequently eaten in Chicago/the Midwest.
We took care of the deep dish pizza while we were there. And we actually had some delicious Giardiniera while we were on our way out of town. But it’s so simple, and almost no calories. Dave made some last week and we have been scooping it onto sandwiches ever since.
Basically, these are marinated vegetables. And they are sort of spicy – not terribly. Mostly they are just delicious.
Here’s what you need -plan to make this at least three days before you actually intend to use it.
1 green bell peppers
1 red bell peppers
8 fresh jalapenos
1-2 celery stalks
1 medium carrot
1 small onion
1/2 cup fresh cauliflower florets
1/2 cup salt
2 cloves garlic
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 cup white vinegar
1 cup olive oil
On the first day (see: Day One list of ingredients 🙂 ), dice the peppers, jalapenos, celery, carrot and onion. Add the cauliflower florets and place it all in a large bowl you don’t mind having out of commission for a few days in the fridge.
Pour in the salt and toss to coat. Add enough water to cover the top of the vegetables. Cover the bowl with plastic wrap and place in the fridge to rest overnight.
On Day Two, drain the salt water and rinse your veggies. Mince the garlic. Add the garlic, pepper flakes and black pepper to the bowl and toss gently to mix. Next, stir in the vinegar and olive oil. Cover again, and put back in the fridge for two days.
On Day Four, you can open up your delicious veggies and eat them as a snack, or you can put them on sandwiches. We happened to make hoagie rolls this week as well, and we have been planning meals around using these babies with the hoagies. So far that’s working out pretty well for us 🙂