Thursday, August 30, 2012

Veggie Chili mmm mmmm Good!!

I am super picky about chili.  It's something that I love when it's done right, but finding that just right recipe doesn't always happen.  I think chili needs to be a perfect mixture of salty sweet if that makes sense.  Chili is a savory dish, but I like when it has a hint of sweetness....not too much.  This chili recipe came about very serendipitously.  I bought a bunch of ingredients to make chili, got home, and realized I didn't have chili powder.  Typical Stephanie  Rummaging through my spice cabinet I found a package of organic vegetarian seasoning from whole foods.  It did the trick.  Best chili I ever made.  I served it with some cornbread, and garnished it with some Goat Gouda Cheese.  Soooooo on for the recipe.


1 28 oz. can of chopped tomatoes with the juice
1 Package of Organic Vegetarian chili seasoning from Whole Foods
1 Can of Baked Beans
1 Can of Kidney Beans drained
1 Can of Garbanzo Beans drained
1 Can of Black Beans drained
11/2 cups of corn kernels
1 Large Yellow Onion chopped
1 Green Bell Pepper chopped
3 Garlic Clove
1 Tblsp of Olive Oil
Salt, Pepper and Cumin To Taste
Cheese and Plain Yogurt for Garnish

1. Saute Onion and Bell Pepper in oil for 5 mins.
2. Season with salt and pepper and a few dashes of cumin
3. Add Minced Garlic and Saute another minute
4. Add Tomatoes, all the beans, corn, and sauteed vegetables into a slow cooker
5. Slow cook on high for 3-4 hours
6. Garnish with cheese of choice and plain yogurt if you like.


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