Last week I decided to welcome the coming of Fall with the epitome of it, and I made a great vat of chili that Kevin and I happily ate for the next week. The best thing about this hearty stew is that it is so easy to make, and takes very little prep work. I will say, I used to make chili with lots more veggies in it, but Kevin balked at it so over the years I have lessened the amount until there is not much left in the way of "veggies". But it IS delicious.
Vegetarian Chili
1 onion, chopped
1 Tbs. olive oil
1 pkg. Morningstar Farms Griller Crumbles (or other meat substitute. Or meat, if you really want it).
28 oz. diced or whole tomatoes (I use canned)
15 oz. fire roasted diced tomatoes
15 oz. Chili beans, rinsed and drained
15 oz. Kidney beans, rinsed and drained
15 oz. Pinto beans, rinsed and drained
1 tsp. Cumin, or more to taste
1 Tbs. Chili Powder, more or less to taste
1 tsp. Cinnamon
1/2 tsp. Paprika
Crushed Red Pepper, to taste
Chopped Pickled Jalapenos (optional) to taste
Salt, optional
Chop the onion and saute it over medium-high heat in the olive oil till softened, about 3-5 minutes. Add the bag of Griller Crumbles to the onion and allow it to heat up and mix in with the onions.
When it is warmed, mix in both cans of tomatoes and all the beans. Keep it heating over Medium to Med-High heat so that it will eventually start to simmer.
Then add all the spices, adding more or less to suit your preferences.
I am constantly taste-testing the chili as it cooks, since the flavors can become more or less prominent as it cooks. I tend to add a bit of salt towards the end, to suit my tastes.
You will notice there is a lot of "to taste" in the instructions. I have perfected this chili for my household, but everyone likes more or less spice, so it is definitely a test of taste to make it.
This chili is great. And it is actually pretty low in calories and fat (at least until you start adding cheese and sour cream, as I tend to do - what can I say? I like dairy).
It's easy, it's warm, and it's delicious.
Enjoi!
