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Veggie Chili

It's still super warm here in Ohio, yesterday I went out in a sweatshirt because #basic and it's fall, and I thought I was going to die of a heat stroke, but one day soon, we'll wake up and it will have snowed and become a place that looks like Land Before Time, so I'm just preparing early with the comfort goods.

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I've been eating mostly vegetarian for a few months now, and I have to be honest, I'm loving it. I thought I would miss meat so much, and I rarely even think about it. I didn't even intend to stop eating meat, it sort of happened by accident. The detox that we did in August was vegan, and I thought I would return to eating chicken and turkey right after, but the desire never came back, so I haven't forced it. 

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I do love burgers, and our treat night is always a burger - so we continue to do that, and it's just as good as always, but aside from the weekly treat, I never touch any meat and it's been the perfect combo for me. My hubby on the other hand, is a meat eater. He enjoyed the detox, but was eager to get back to a routine that he loved. This recipe worked out perfectly because I was able to make some ground turkey stovetop, and then add it into his portion of the chili. It's easily modifiable to fit whatever needs are in your household. 

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I toasted a slice of Dave's Killer Bread (so obsessed with this stuff), cut it up into cubes and used it to top this chili - it was the perfect addition. I had plans to make cornbread, but then I decided to pull out the fall decorations and I've been swimming in a mess of pumpkin candles and cinnamon scented pinecones ever since. 

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You can also top with greek yogurt (instead of sour cream), shredded cheese, crumbled bacons, or additional diced onions. Enjoy!

Veggie Chili

Veggie Chili

Ingredients

  • 2 15 oz cans diced tomatoes
  • 1 can kidney beans
  • 1 can green chilis
  • 1/2 diced onion
  • 1 bell pepper, diced
  • 1 T olive oil
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp each, black pepper and sea salt

Directions

  1. Heat olive oil in large saucepan and add in diced onion and pepper
  2. Cook for 5 minutes until soft
  3. Add in canned tomatoes (still in juice), beans (drained), green chilis, garlic, and seasonings and stir. Bring to a boil and then place on low heat and cook for 1 hour
  4. Can also be made in a crockpot by cooking onion/pepper stovetop, then placing all ingredients in a crockpot on low for 6 hours.
http://oliviagrist.com/veggie-chili/

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