Vegetarian Chili

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I hope you all had a wonderful and safe Halloween weekend! Our four youngest kids decided they wanted to trick-or-treat so I took them out for an hour, and our oldest, who is ten, stayed home and handed out candy with dad. Here’s a picture of them Halloween night:

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They sorted through their candy that night and ate as they sorted, and then I had them pick out two more pieces for the next day. Elisabeth, my ten year old, had her last soccer game the following day with a ice cream party to follow, so we cut up all our Snickers, PB Cups and Twix and put them in bowls for toppings, along with all our M&M’s and peanut M&M’s. Everything else will go to work with Scott today and he’ll keep it in a bowl on his desk for others.  And starting yesterday, we’re going on a sugar fast til Thanksgiving! It started out as a goal for myself and Scott, but when we told the kids about it, the three oldest decided to join in, and by default, Jane and Nora, our 2 and 4 year-old girls, probably won’t be having any sugar either. I’m kind of excited :).

A week ago we had a ward/church Halloween party and families brought chili to share. I made a vegetarian chili. This is my favorite vegetarian chili recipe and I’ve tried quite a few. I still remember my first ‘experimental chili’. It didn’t turn out well and unfortunately we were serving it to others.  I’ve learned the hard way, multiple times, that you shouldn’t experiment with guests. It’s just not fair and then if it doesn’t turn out, they’re going to think that all the healthy food you make tastes crappy. “Crappy” is actually a bad word in our house so let’s say, ‘like garbage’. 🙂 So, now you don’t have to experiment with garbage vegetarian chili recipes, you can just use mine :).

About half the ingredients are fresh. You’ll dice up an onion, either yellow or white, it doesn’t matter, and 2 bell peppers. I used one yellow and a half red and half orange pepper just because I like all the colors and I had them all on hand. But if I just had green (usually), then I’d use that.  You’ll saute the onions and peppers in olive oil with your spices in a large pot and then you’ll add your beans (either canned or from scratch), tomatoes, corn, green chilies and your two veggie burgers that you’ve warmed in the microwave according to the package directions, and cubed. I’ve used a couple of different kinds of burgers and they’ve always turned out awesome, so use what you like. The last batch of chili I made, I used  black bean, chipotle burgers.

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You can also cook this in the crock pot on low for 4-6 hours after you’ve sauteed your peppers and onions.

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We like to sprinkle cheddar cheese and tortilla chips on top. Yum! I hope you enjoy this as much as we do!

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THE RECIPE:

Vegetarian Chili

1 Tbsp olive oil

½ med white or yellow onion, chopped

1 tsp ground cumin

1 1/2 -2 Tbsp sea salt

¼ c chili powder

1/4 tsp ground black pepper

2 bell peppers, chopped (any color)

3 cloves garlic, minced (I always use Costco’s already minced fresh garlic)

1 can (4 oz) chopped green chile peppers, drained

2 veggie burgers, warmed(microwaved) and cut into cubes; I love Costco’s black bean chipotle burgers

3 cans diced or crushed tomatoes

1 can each kidney, black and garbanzo beans, rinsed and drained

1 can corn
Optional: 1 c cooked quinoa (for added nutrition; add it in once everything is all cooked and done and give it a quick stir)

Heat olive oil over medium heat in a large pot. Add onion, peppers and spices. Add burger cubes. Add tomatoes and beans. Bring to a boil then simmer 30 minutes. Add corn and cook another 5 minutes. Serve warm; great sprinkled with cheddar cheese and tortilla chips.

*Could also cook in crock pot. Saute onions, peppers and garlic in a frying pan with oil, dump in your crock pot, add in remaining ingredients and cook on low 4-6 hours.

*Great as leftovers. Can also freeze individual servings in quart-sized freezer ziploc bag or pint jars for another week. Thaw in fridge the day before and then warm and enjoy!

*Tip: when you’re choosing your canned goods, always read the labels on the back. Some have added sugars and lots of salt, others are lower in salt and have less ingredients…the fewer ingredients on the label, the better.

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Filed under Dinner, Soups

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