This chili is healthy, spicy, chunky and delicious. Everyone loves it, even meat eaters. The best way to make this chili is in a slow cooker, however it can be made on the stove in a large pot. We make this every year for our Superbowl party, so the slow cooker is perfect.
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 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 cornbread.
Enjoy!
Enjoy!
