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Chili, to me, is a comfort food. It’s great for football games, on hot dogs, french fries or a meal to warm you up on a cold day. We’re all familiar with the traditional chili…meat, beans, tomatoes, spices…you know what I’m talking about. But these days, so many people are cutting out meat and wanting to be healthier. I have a wonderful vegetarian chili recipe shared with me by my sister-in-law (she and my brother are vegetarians) and you’re just going to love it. However, I hope you like beans and can deal with their effects because we are talking about a lot of beans. Let’s check it out…
First you will need to gather all of your ingredients. They are:
4 cloves of garlic
2 tbsp olive oil
1 (28 oz) can diced tomatoes with juice
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (12 oz) bottle of beer (you can substitute broth for this)
4 tbsp chili powder
1 tbsp ground mustard
1 tsp dried oregano
freshly ground black pepper
1 tsp ground cumin
1/8 tsp hot pepper sauce
1 (15 oz) can garbanzo beans, drained & rinsed
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can pinto beans, drained & rinsed
1 (15 oz) can cannelini beans, drained & rinsed
1 (15 oz) can of corn, drained & rinsed
**optional toppings based on your preference are shredded cheddar cheese or sour cream
Now it’s time to start cooking. Grab your stock pot and put in on the stove. In it you will sauté the garlic in olive oil on medium heat. The garlic can either be minced or finely chopped. I use a garlic press. This will only take about a minute. Be sure to watch your garlic closely so it does not burn. That will surely ruin the taste of the chili.
The next step will be to add all of the ingredients except for the beans. Keep in mind there are a lot of cans to open and spices to measure out. I always prep everything before I start cooking so I can pour it all into the pot immediately. Let this cook for a few minutes, then add the beans and corn. At this point, you will want to bring the chili to a boil, reduce heat and simmer for 20 minutes. Feel free to add more liquid as necessary, either water or broth.
First you will need to gather all of your ingredients. They are:
4 cloves of garlic
2 tbsp olive oil
1 (28 oz) can diced tomatoes with juice
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (12 oz) bottle of beer (you can substitute broth for this)
4 tbsp chili powder
1 tbsp ground mustard
1 tsp dried oregano
freshly ground black pepper
1 tsp ground cumin
1/8 tsp hot pepper sauce
1 (15 oz) can garbanzo beans, drained & rinsed
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can pinto beans, drained & rinsed
1 (15 oz) can cannelini beans, drained & rinsed
1 (15 oz) can of corn, drained & rinsed
**optional toppings based on your preference are shredded cheddar cheese or sour cream
Now it’s time to start cooking. Grab your stock pot and put in on the stove. In it you will sauté the garlic in olive oil on medium heat. The garlic can either be minced or finely chopped. I use a garlic press. This will only take about a minute. Be sure to watch your garlic closely so it does not burn. That will surely ruin the taste of the chili.
The next step will be to add all of the ingredients except for the beans. Keep in mind there are a lot of cans to open and spices to measure out. I always prep everything before I start cooking so I can pour it all into the pot immediately. Let this cook for a few minutes, then add the beans and corn. At this point, you will want to bring the chili to a boil, reduce heat and simmer for 20 minutes. Feel free to add more liquid as necessary, either water or broth.
That’s pretty much it! Sounds simple, doesn’t it? If you like chili and all of the ingredients I’ve listed above, you will love this recipe. It makes plenty so be sure to invite some friends or family over. Serve with your favorite cornbread recipe.
