Jake's Chunky Vegetarian Chili


Football and chili are an American tradition. Every year my Dad would make his "famous" spicy chili on Super Bowl Sunday and have a huge party. However, my Dad's chili was a meat lovers dream, not a bean or veggie in site. 

We are carrying on this tradition, but with a lighter vegetarian version. It's healthy, hearty and has a kick! Prepare this chili in a slow cooker for an easy, crowd pleasing dish.


Jake's Chunky Vegetarian Chili

Serves 6-8

2 tablespoon olive oil
2 cups chopped onions
1/2 cup chopped yellow bell pepper
1/2 cup chopped green pepper
3 garlic cloves, minced
1 tablespoon brown sugar
1/2 teaspoon red pepper flakes
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
3 (14.5 ounce) cans stewed tomatoes, undrained
2 (15 ounce) can black beans, rinse and drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (15 ounce) can pinto beans, rinsed and drained
1 fresh jalapeno, minced (no seeds)
1 Anaheim pepper, chopped (no seeds)
1 package ground soy protein (optional)

We prepare our chili in a slow cooker but saute some of the ingredients first in a skillet. Heat the oil in a skillet over medium high heat. Add ground soy, onion, bell peppers and garlic. Saute 5 minutes or until tender. 

Transfer sauteed mixture to slow cooker, add sugar and all the remaining ingredients. Stir to blend and cover. That's it. Heat on high for 2 hours, then turn to low and cook for another 1-3 hours. It can be kept on low for many hours in the slow cooker. 

Serve with mini cornbread muffins. 

Enjoy!


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