30.3.10

Tuesday: (Vegan) Chili today, hot tamale!



OK so I am being a little silly, but this might be the last of the cold weather here for a while... it's meant to be warmer as the week goes on, so now is the time to get your CHILI on.

In a large pot on top of your stove put:

1/4 cup olive oil
3 chopped sweet onions
1 chopped green pepper
1 chopped red sweet pepper
2 jalepenos sliced
4 cloves of minced garlic

Saute these veggies until they are soft. To this mixture add:

1 can of drained organic black beans
1 can of drained organic white kidney beans
1 can of drained organic red kidney beans
1 can of drained organic pinto beans
3 large cans of diced organic tomatoes or Cento if you can't get the organic ones.
2 tablespoons of chili powder
1 tsp seasalt and ground black pepper
1 tsp sugar

Stir these additions and then simmer them for three hours. This can be done in a crockpot if you have to leave the kitchen. Just make sure that you do the first step in a pan on the stove!
After the cooking is done, adjust salt and pepper to taste and serve in a nice bowl with corn chips and avocado slices. Pass the sour cream if you are so inclined and have some extra salsa and hot sauce on hand for those who like to "spice it up" more! A nice IPA goes well with this dish.


1 comment:

  1. Thank you for occasionally sharing vegan recipes. I have been making the same-old-same-old chili that I've always made, now sans meat. This looks delicious and I'm anxious to try a new chili.

    Thanks again!

    ReplyDelete

Thanks for stopping by and Bon Appetit!