Thursday, January 12, 2017

Recipe - Vegetarian Chili


I absolutely love a piping hot bowl of chili with a side of cornbread on a cold day. With all the storms finally bringing some winter weather to So Cal, I knew the time had arrived to whip up a batch for the fam. 

While most chili recipes call for all sorts of meaty ingredients, I of course skip all that and stick with veggies and lots and lots of beans. I also add in a spicy SOY-rizo to give trick my carnivore husband and not lose any of that yummy chili-ness.



I tend to like my chili with an even ratio of saucy to chunky. If you prefer one over the other just adjust your beans/tomato sauce ratio and you will be good to go.

Now, to get started, dice the bell peppers and onions and sauté in a large pan or skillet over medium heat.


Allow those to cook 5 to 10 minutes, stirring often.


Once they have cooked for a bit add the green chiles.


Let those tasty flavors meld together for an additional 5-10 minutes, then add the SOY-rizo.


Now, SOY-rizo tends to stick together, so do your best to break it up and move it around the pan to cook evenly, another 5-10 minutes. 



Once your veggies and 'rizo are cooked evenly, take them off the heat and set aside.

Meanwhile, drain and rinse your beans, dump them in a large pot over medium-low heat.


Next, add in the tomato sauce.


Then, take your pan of bell pepper, onion, green chile and SOY-rizo and add it to the beans and sauce.


Lastly, add your chili seasoning. If you are using a pre-packaged one, great. If you are making your own ( I use the seasoning my Magical Aunt B makes - 2 parts McCormick Taco Seasoning, 1 part Aromatica Organic Garlic Pepper, 1 part Kirkland Organic No-Salt Seasoning) add 1/4 cup or more depending on what you like.


Give all your ingredients a good stir and let cook for 15 minutes on medium-low heat. Then, switch it over to low (simmer) and let it continue to cook, stirring every ten minutes or so.

As with most tasty pot recipes, the longer they cook, the better they taste. I typically let mine cook at least two hours so all those delicious flavors have time to emerge and blend together.

When it is eatin' time, grab some of your favorite homemade cornbread (recipe on that to come soon), scoop up a bowl and top with cheese and sour cream.

Is there anything better on a cold day?! I think not.


What are some of your favorite winter recipes?

Strive to thrive, 
Em

Related Articles

0 comments:

Post a Comment

We THRIVE on comments, so please share your thoughts with us!