Monday, June 17, 2013

Vegetarian Chili


It is meatless Monday in this house. I love meatless Monday!!! My husband is even getting used to it. I help by making spicy food full of his favorite flavors. I even sent it to lunch with him the next day and he text me: "yum,  the chili is perfect!"

There is no way that anyone can walk away from eating a bowl of this chili and still feel like they need meat. You are left full and satisfied. You can spice it up or spice it down by managing the amount of peppers you put in. 


Vegan Chili
adapted from Smoked ‘n Grilled

1/2 large sweet onion (chopped)
2 cloves garlic (minced)
4 jalapeno peppers (seeded and minced)
1 small bell pepper (finely chopped)
1 celery stick (chopped)
1 teaspoon oregano
1 Tablespoon ground cumin
3 Tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 cans kidney beans (with liquid)
2 cans black beans (with liquid)
1 (15 oz.) can tomato sauce
1 (29 oz.) can pureed tomatoes

In a large stock pot, add in the onion, garlic, jalapeno, bell pepper, celery and mix this together.
Add the rest of the ingredients and bring it to a boil. Once it boils, reduce the heat and let simmer for one hour. 

Follow Us

LinkWithin

Related Posts Plugin for WordPress, Blogger...