Wednesday, March 22, 2017

chili // my go to recipe

chili // my go to recipe
Chili is always on my weekend meal rotation, typically made on a Sunday when it can simmer away on the stove early afternoon just in time for an early dinner. The beauty about chili , 9 times out of 10 you always have the ingredients on hand to cook up a batch.

Sometimes we serve with cornbread, over rice or elbow noodles but my favorite way to enjoy a bowl is with a handful of tortilla chips for scooping. Scoop, eat and repeat.

chili // my go to recipe
chili // my go to recipe
chili // my go to recipe
Chili season is coming to an end soon, and before we know it, we will be grilling non stop . But while I still can, I will be cooking up my weekly batch of Chili. I might even double up the batch to enjoy throughout the week.

chili // my go to recipe

Chili // my go to recipe
serves 4

you will need:
drizzle olive oil
1 medium onion, diced
1 medium green pepper, diced
1 cup frozen corn
salt to taste
1 tsp cumin
1/2 tsp garlic powder  or 1 garlic clove diced
pinch of crushed red pepper or to taste*
1- 15oz can diced fire roasted tomatoes
1- 15oz can crushed fire roasted tomatoes
1 - 15oz can pinto beans
1 package beyond meat veggie crumbles **
3 cups vegetable broth***

In a large soup pot or dutch oven heat olive oil over medium high heat. Add onion and pepper, season with salt and saute until onion is soft, Add corn and season with cumin and garlic, cook an additional 2 minutes.

Add canned tomatoes, pinto beans and veggie crumbles, season with additional salt if needed. Add vegetable broth and bring to a slow boil. Adjust heat to simmer and cook for a minimum of 30 minutes, an hour is ideal.

Turn off the heat and allow to cool for 10 - 15 minutes prior to serving.

Serve with sour cream, chives, shredded vegan cheese alongside tortilla chips or cornbread.

Leftovers keep in the fridge up to a week or freeze in an sealed container.


*I also like using 1 chipotle pepper in adobo- the smokey heat of the chipotle adds a nice touch

** You can also use 1 cup lentils, 1/2 cup quinoa, rinsed or 1 - 15oz can of black beans in place of the veggie crumbles

***You can also sub in 1 cup of Golden Ale  / Pilsner / Lager Beer in place of 1 cup of vegetable broth



  1. This looks delicious. I am going to make a batch over the weekend so I will let you know how it goes. Hope it turns out as delicious as it looks in your pictures. Hopefully the hubby will like taking chili to work next week :)

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  3. I made this last night for dinner and it was simple and very delicious!

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  9. Amazing recipe! I believe my friend from who are big chili fans wil definetely like this. Wish everyone to enjoy their meal!

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