Chilly Weather = Chili Dinner
I finally made some veggie chili this past weekend. It wasn't that chilly outside, but I just wanted it. Plus, the chili recipe I was going to use was super easy. When it comes to cooking on a after work, I need something easy!
Even though I'm the beer girl, I did not pair any beers with my chili. I enjoyed an Oktoberfest brew later that night though. I think that if I had enjoyed the two together, they would have complimented each other nicely.
- 1 TBS oil (olive oil works well)
- 1 small onion, diced
- 1 bell pepper, diced
- 2 jalapenos (optional)
- 1 bag Morningstar Farms veggie crumbles
- 1 15-oz can tomato sauce (no salt added is great)
- 2 15-oz cans kidney beans (light or dark)
- 2 TBS chili powder
- 1 TBS ground cumin
- 2 tsp red pepper flakes (optional)
1. Heat the oil in a large pot, and then add the onion, bell pepper, and jalapenos (if using).
2. After the veggies have softened, “brown” the frozen veggie crumbles. This may take approximately 5 minutes on about medium/high.
3. Once defrosted, add tomato sauce and beans. Stir occasionally and let the chili start to boil. Reduce heat to medium.
4. Add desired spices, stir, and simmer until heated through.
- If you’re in a hurry, skip the veggies. Seriously – this is the fastest chili ever.
- If you prefer more natural meals, use lean, 1 lb. of grass-fed beef instead of veggie crumbles.
- I like jalapenos, so I add two, but you can add more or less to your liking.
- I never measure my spices, so these are approximations. I never make it the same way every time, so just use what you like.
- Like most savory meals, it’s best with cheese…
I hope you like the recipe! For more tips, tricks, and meal ideas, check out my blog at http://lovesweatbeers.com.