I love to cook.I love to try new things and push myself both creatively and domestically in the kitchen. As the temperatures begin to dip below summer levels and into the fall, I get excited to know that we are entering into one of the best food times of the year: Fall. Soups, warm breads, casseroles, and pies are what I think of when we get to fall. All things that make us a little warmer inside.
In lieu of this temperature transition, I've decided to let you in on one of my favorite recipes for a cool night. Vegetarian chili. Hope that you enjoy and I would love to hear what you think of it!!
Kate's Vegetarian Chili
1 large yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 yellow pepper, chopped
4 cloves garlic, chopped
3 medium tomatoes, diced
1 jalepeno, no seeds, minced
1 small can tomato paste
2 15oz cans no salt added black beans, drained and rinsed
1 15oz can no salt added red kidney beans, drained and rinsed
1 15oz can no salt added cannellini beans, drained and rinsed
6 cups low salt chicken stock
1 Tbsp olive oil
1 Tbsp chili powder
2 Tbsp salt
1 Tbsp black pepper
Place tomatoes, chicken stock, olive oil, tomato paste, all beans, jalepeno, and salt and pepper in slow cooker set to med-high heat (or 8 hours on some models).
Chop peppers and onion and put in large skillet on med-low heat. Saute until soft. Add chopped garlic and saute for 2 min. Add all peppers, onion, and garlic to slow cooker.
Stir and let cook for up to 8 hours, tasting regularly and adding salt, pepper, or spice to taste. Serve hot over cornbread.
Serves 6-8 people
** for less spicier chili, do not put in jalepeno, or replace with jarred jalepenos which are less spicy
** for a meaty chili, add lean Jenny-O ground turkey or ground chorizo sausage. Both are amazing and both have completely different flavors.
