Saturday, January 31, 2015

Chili, Terry's favorite Vegetarian Chili!

I have a couple of options for Chili. Here's my favorite and the one I make when I'm craving a bowl of hot spicy vegetarian Chili.

2- (12 oz.) package of frozen Yves Vegetarian Meatless Crumbles or Helen's Kitchen Organic Meatless Italian Sausage. Thaw and sauté in 2 TBS of Vegetable Oil.
2 - 15 oz. cans of Black Beans, drained
1 - 15 oz. can of Dark Red Kidney Beans
1 - 15 oz. can of Light Red Kidney Beans
1 - 29 oz can of Diced Tomatoes with green chiles.
1 - 12 oz. Tomato Juice
2 large Vidalia Onions, diced
3 TBS Chili Powder
1 1/2 TBS Cumin
1 TBS Adobo Seasoning
Salt and Pepper to taste
Topping Options at the end of the recipe.

In a large Stock Pot or a Cast Iron Dutch Oven:
Sautéed Crumbles
All of the Beans
Tomato Juice
Chili Powder
Adobo Seasoning
Salt and Pepper to taste

Bring to a boil on medium heat, stirring often.
Cover and reduce heat to low and simmer for 1 hour, check and stir often.

Serve Hot topped with the following options:

Additional Diced Onion
Shredded Cheddar Cheese
Chopped Green Onion
Sour Cream
I happen to like a bit of all of them!

Peace in the Kitchen!

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