Feb 2, 2013

Vegetarian Chili Recipe

The weather has been really wonky here in North Carolina lately. It seems like one day it is in the 30s and the very next day it could be in the low 70s! Because of this huge fluctuation in temperature everyone has been sick on and off for a couple of months. Bleh! So, in an effort to warm everyone through and through regardless of the outside temp, I made a scrumptious vegetarian chili!

Prep Time 10 minutes
Cook Time 1 Hr.
Servings 6


1 (12 ounce) package frozen burger-style crumbles (optional)
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) can diced tomatoes
1 (16 fluid ounce) can tomato juice
1 lg. onion, chopped
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
salt and pepper to taste

In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

***Feel free to adjust the recipe some! Like adding peppers, using fresh garlic instead of garlic powder, the burger-style crumbles can be optional, etc.. etc..***

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