• As the days start to cool and football consumes the television, there’s nothing like a warm bowl of chili. Whether it’s an afternoon with just the family or a houseful of friends, I think you will enjoy this, vitamin, fiber and protein filled vegetarian version. I’ve never had a meat-eating friend be disappointed!

Ingredients

  • 2 tbls. olive oil
  • 6 cloves garlic chopped
  • 1 large onion chopped
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 2 jalapeno peppers chopped
  • 1 28 oz. can organic diced tomatoes
  • 1 28 oz. can organic crushed tomatoes
  • 1 25 oz. can kidney beans, drained and rinsed well
  • 1 25 oz. can pinto beans, drained and rinsed well
  • 2 tsp. salt
  • 2 tsp. cinnamon
  • 2 tsp. ground cumin
  • 1 tsp. coriander
  • 1 tbls. paprika
  • ¼ tsp. cayenne (optional)
  • Sour cream and chopped cilantro (for garnish)
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 1 Hr
COOK TIME 45 Min SERVINGS 6
MAIN INGREDIENT Beans
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
SEASON/OCCASION Winter
COOKING METHOD Crock Pot

Preparation

  1. Sauté the garlic, onion, and peppers in olive oil until fragrant. Add tomatoes, beans, and meatless crumbles (if using) and stir well.
  2. Mix in salt, cinnamon, cumin, coriander, paprika, and cayenne. Bring to a boil and simmer, covered, for at least 30 minutes.
  3. You can easily opt to assemble all ingredients in a six quart slow cooker as well. Cook on low for six hours.
  4. Serve with chopped fresh cilantro and a spoonful of sour cream. A batch of fresh cornbread muffins really rounds this meal out, and a cold beer doesn’t hurt either. Enjoy!

Rating

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