Chili
Let’s talk chunky, beanie, soup.
This chili recipe was passed down from my mom where she has made her own additions over time to make it *chefs kiss*. It's my go-to during the fall and winter—warms your soul.
Fun fact: I'm actually eating it right now as I write this.
I always get some funny looks when I tell people I'm making veggie chili. But here's the thing: even the biggest meat-lovers who've been brave enough to try it end up loving it!
Plus, it's a great meal to freeze and save for later. I've even brought it to Tahoe frozen, thawed it out one night, and it was a huge hit with the whole family.
This is a pretty quick and easy weeknight dinner. You basically just throw everything in a pot and let it simmer until it's pure deliciousness. This chili feeds Brent and me for dinner and two lunches (and we definitely go back for seconds). It's the gift that keeps on giving.
Here are the ingredients you need
2 tablespoons vegetable oil
1 large onion, chopped
2 large bell peppers (red preferred, but any color will do), chopped
2-4 ribs celery, sliced
4-6 cloves garlic, minced
1 block of tofu, extra firm ;), cubed [if you are not a hippie brick lover, you can do cashews instead]
4 (15-ounce) cans black beans, drained
2 (28-ounce) cans chopped tomatoes
2-3 fresh jalapenos, seeded (or not, if you want it to have a bit of a kick) and sliced
1 tablespoon chili powder
1 teaspoon dried oregano
1 ½ teaspoons cumin
1 (11-ounce) can corn
Shredded mexican cheese or cheddar (for topping the bowl)
Optional, your favorite hot sauce
Optional, tortilla chips for scooping the chili if you want some carbs and crunch
And the instructions…important
Heat the oil in a pot (or Dutch oven) over medium heat. Add the onion, bell pepper, celery, and garlic. Cook for 8 minutes until slightly softened (or less if you want your veg to have a bit more crunch, like I do)
Stir in the black beans, tomatoes, tofu, jalapenos, chili powder, oregano, and cumin.
Bring it to a boil, then turn the heat down to low, cover the pot, and let it simmer for 30 minutes, stirring now and then.
Stir in the corn and cook for another 5 minutes.
Divide into bowls, top with shredded cheese, grab your chips if you’ve got ‘em, and have your favorite hot sauce on hand.
