Chili

Texans love Chili. We love all types of Chili. As a Vegetarian, I created my own personal favorite vegetarian recipe.

I follow a Blog called Food 52 and today I discovered a story about: " Vegetarian Chili without a recipe", or as I would describe.... without a specific recipe.

I was intrigued with the concept because we don't always have everything available in a recipe for Chili, but you can buy ingredients throughout the season and stock your pantry so you would have some of the ingredients available to make Chili without a recipe.

Every Texan Pantry is filled with an assortment of chile spices, garlic powder, onion powder, turmeric and cumin. We are always ready to make a pot of Chili at the last minute, so this concept is a good idea.

At the end of this, I've included the recipe that I created for Vegetarian Chili.

Here are the basics:

In a large stockpot begin by sautéing a few things you might already have:

Onion

Bell Peppers

Jalapeno Peppers

Fresh Garlic Cloves

Carrot

Leek

Celery

Any or all of the above would be fine.

Dice them into equal size and saute until tender.

Add any or all of the following spices to the pot and mix well.

Start with 2 - 3 times as much assorted Chile Powder as Cumin and Turmeric.

Begin with 1/2 tsp of Cumin per cup of diced tomatoes that you use.

Remember, you can always add spice, but you can't ever take it away!

Chile powder, there a numerous varieties. (the "heat" is up to you)

Cayenne Pepper

Cumin

Turmeric

Paprika

Garlic Powder, if you don't have fresh cloves of garlic

Salt

Pepper

At this time you can add a combination of various of canned beans:

Kidney

Garbanzo

Black

Pinto

Chili Beans

Navy

Cannelli

I add a can of corn if I have it.

Whatever combination you have available.

Tomatoes:

Canned Diced Fire Roasted with Green Chiles or plain Diced Tomatoes.

Add enough water or vegetable stock to your desired consistency, ( I use a Vegetarian Chicken Stock because I always have it  available) You can always add additional stock at the end.

I would also add Veggie Crumbles because I always have them in the freezer. They add additional texture and protein.

If you like Tofu, you can add small cubes of Extra Firm to the pot. ( Tofu Tip:  Freeze a block of Extra Firm Tofu and thaw just prior to using it, squeeze out the excess liquid. Freezing Tofu creates a firmer texture). Remember this technique whenever cooking with Tofu.

Simmer the Chili for at least an hour. 

Adjust seasoning and spices to your personal taste.

Enjoy!

Peace in the Kitchen!

I created this Original Recipe in 2009

2 Onions, diced

4 TBS Vegetable Oil, divided

2 C Vegetable Broth or Vegetarian Chicken Broth ( I use the Vegetarian Chicken)

2 (4oz) cans of diced Green Chiles, including the liquid

1 can Enchilada Sauce

1 can  diced Tomatoes, including the liquid

1 can  Black Beans, drained

1 can  Kidney Beans, Red Beans or Chili Beans, drained ( your choice)

1 can Corn, drained

2 Links of Soy Chorizo, saute in 2 TBS of Vegetable Oil

1 C diced Pickled Jalapeno Slices

Saute Onion in 2 TBS Oil

Add Broth and simmer

Transfer to a Crock Pot/SlowCooker

Add all other ingredients

Cook on Low at least 2 hours

This can also be made in a large stock pot .

Enjoy!

Peace in the Kitchen!

Corn Bread !