Years ago, I went on a vegetarian diet for health reasons and found one of my favorite chili recipes. I’ve altered it with my own unique flavors and surprisingly, Scott loves it too.
This recipe is super easy to make, especially on a boat – during a wind storm! LOL. Be sure to follow the key points below, so your chili doesn’t get soggy.
There are all kinds of meat substitutes, especially today. I haven’t tried any of the new ones, like “Impossible burger”, but I do plan on it. We’ll let you know what we think. For this recipe, we use our favorite crumbles, which are from Morning Star. Be sure to not over cook the crumbles, or they will get mushy.
Recently, Scott and I made this recipe on the boat during a wind storm. It was perfect for our cozy winter night and we also baked corn bread to accompany it. Enjoy!
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Vegetarian Chili
Yum
Even the meat lovers in your family will love this chili! It is a must try for everyone! Add as much spice as you want as you season it.
Instructions
Heat garlic oil in a small stock pot and add onion. Cook for about 5 minutes until tender.
Add tomatoes and spices and cook on medium heat for about 5 minutes.
Add vegetable broth, vinegar and maple syrup and cook on medium high heat for about 15 minutes. Taste for seasoning and adjust as needed.
Add Morning Star crumbles and kidney beans and cook on medium high heat for about 10 - 15 minutes.
Once heated thoroughly, serve immediately with toppings: scallions, sour cream and shredded cheddar cheese.
Recipe Notes
Do not over cook the meat substitute or kidney beans, as they will become mushy.
Caribbean Pork Roast Recipe
This Caribbean pork roast recipe is perfect for your next tropical themed dinner party or for entertaining on your boat. We use an oven in this recipe, but if you don’t have an oven on your boat, you can easily make it in a slow cooker. If you were at home, you could also use a Dutch Oven, but because it has to cook on the stovetop for at least three hours, I wouldn’t recommend doing that on a boat (at least a small boat like ours).
The Love of Caribbean Food
Since our honeymoon in Antigua back in 2003, Scott and I have visited the Caribbean annually. We love everything about the islands, including their food. That’s why I make it as often as I do Italian food. One of my favorite Caribbean cookbooks is At Blanchard’s Table: A Trip to the Beach Cookbook
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Their first book, A Trip to the Beach: Living on Island Time in the Caribbean
was about how they opened a restaurant in Anguilla moving from the East Coast. I recommend both of them! Of course, if it’s about sailing and the Caribbean, I recommend a ton of books!
Back to the Pork Roast
This pork roast recipe can be used on a Pork Loin, Pork Tenderloin or Pork Shoulder Roast. It’s best to make the marinade the night before and let it marinate overnight.
I pair this recipe with my Grilled Sweet Potatoes and Caribbean Slaw for the perfect meal!
Be sure to let us know what your favorite Caribbean recipes are and share wit us. Follow us on Instagram, Facebook and Twitter for more great ideas! Cheers, Scott & Ally
#BoatingJourney #GalleyRecipes
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Caribbean Pork Roast
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This Caribbean Pork Roast recipe can be modified in many ways, adding your favorite ingredients. It works great on all types of pork roasts, including pork chops. It's best when you marinate it over night or at least for six hours. Enjoy!
Instructions
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Mix all of the marinade ingredients in a large bowl.
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Place pork roast in a large ziplock bag and pour marinade into the bag. Be sure to let all of the air out and seal it tightly. Place bag in bowl or casserole dish (in case it leaks) and refrigerate overnight.
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Pre-heat the oven to 425 degrees. Remove pork from marinade and wipe of some of the excess. Place the pork roast on a grill rack with the fat size up and roast for 20 minutes. Reduce heat to 325 degrees and cook for another 1.5 to 2 hours until tender. The roast will develop a "bark" on the outside as it cooks. Remove from oven and let sit for 15 minutes. Slice into 1" slices and serve immediately. (yes, I forgot to take a photo of the entire roast before we started eating!)
Chicken Chili for those tailgating nights!
White chili, also known as Chicken Chili is a favorite in our house. Now that Fall & Winter is arriving, who doesn’t love chili especially when watching your favorite football team? Chili is actually very easy to make on a boat in a small galley and it keeps for a few days for great leftovers.
While I love traditional chili, there’s something about Chicken Chili that is just as tasty and makes me feel like I’m eating healthier! Happy cooking!
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Chicken Chili
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This medium spicy chili is easy to make and a definite crowd pleaser. Even my husband, who only likes traditional chili loves this recipe!
Instructions
In a large pot, heat canola oil and add onion & jalapeno. Cook until tender under medium high heat. Add diced garlic and all of the spices and cook for about 2 minutes (do not let the garlic burn). Add 1/2 of the white kidney beans and smash them in the pot. Add chicken broth, bring to a boil and reduce to a simmer. Add corn, chicken, remaining white kidney beans and pinto beans. Simmer for about 25 minutes. If you want it thicker, add 1 tbsp. of water to the corn starch and mix thoroughly. Add to the chili, stirring to keep it from clumping.
Serve with shredded cheddar cheese, diced avocado, sour cream, chopped cilantro & crushed tortilla chips.
Recipe Notes
Since I don't like chopping onions & other veggies, especially on a boat, I use my Onion Chopper by Müeller
 . It works great, collects the onion in the bin (no mess and no tears) and the clean up is easy!
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was about how they opened a 
 . It works great, collects the onion in the bin (no mess and no tears) and the clean up is easy!