The Recipe You've All Been Waiting For

Haha catchy title, eh? I have had multiple requests for my veggie chili recipe, and I knew it would be included in this blog at some point, so instead of beating around the bush I figured what the heck, do it now! It's cold out and with the superbowl coming up I figured it was a good time to do it.
I have made this chili many times, and to be honest its different every time. I always like to use up ingredients that are  in my fridge and pantry so you never quite know what will show up in the chili that week :) The other thing is I have never used a recipe, so this will be the first time I've written it down. With those two points in mind, I decided to write a base recipe and then add optional ingredients that you can use to your own taste and preference. Don't be scared if you've never attempted anything like this, I know a particular soy-based ingredient is intimidating, but there are carnivores who love this chili as well as veggies.

*a note about soy crumbles: I use Morningstar brand crumbles which I have easily found at Crest, Walmart, and Target. Target seems to have the best price and variety on Morningstar products. (Try Morningstar Riblets, they taste just like a McRib from yucky McDonalds but its delicious and vegan!) The crumbles are high in protein and give the chili a meaty texture. I promise, my carnivorous husband even likes it!

VEGGIE CHILI


3 Tbsp Olive oil
1 large white onion, chopped
1 green pepper, chopped
6 cloves of garlic, minced or sliced
1 large can whole tomatoes with juice
1 large can stewed tomatoes
2 cans chili beans
1 can northern or navy beans, drained
1 can diced green chilies (found in the Mexican isle at the grocery store, Rotel works as well)
1 Tbsp Chili Powder
1 Tbsp Cumin
Salt and Pepper to taste (I use Kosher salt and a pepper grinder)
1 package frozen soy crumbles

In a Dutch oven, start by heating the olive oil over medium-high heat. Add the onion and green pepper and season with a pinch of salt. When the onions are translucent, add the garlic and stir until fragrant, about 2 minutes. Add the whole tomatoes, stewed tomatoes, beans, chilies, and spices and stir until well mixed. Bring to a boil then turn the heat down to low-medium and cover. Cook for 15-20 minutes, stirring occasionally. Break up the whole tomatoes with your spoon and continue cooking for 10 minutes. Add the soy crumbles and stir, cook for an additional 10 minutes and serve with toppings and crackers.

Optional Ingredients:
1 yellow pepper
1 red pepper
sliced or minced mushrooms
diced zucchini
diced carrots
*add optional vegetables to the onion/pepper mixture and cook until soft before adding remaining ingredients

Topping options:
shredded cheese
sliced scallions (green onion)
salsa
sour cream
guacamole

I hope you all try this and enjoy it as much as I do. The leftover chili goes great on tortilla chips, fritos, and cornbread! It will feed you all week!