It's cold in Kansas. Which means it's the beginning of chili, soup and hot tea season.
I made this chili for lunches this week because I wanted to spend tonight decorating the tree instead of cooking. This is our second Christmas in our home but in many ways it feels like the first. We bought our house in December of last year and didn't put out many decorations since we moved right before the holiday. So this year I'm just a wee bit excited about it.
What was this post about? Chili. Right. Let's get back on track.
My chili changes every time I make it based on what I have on hand, but this is the general base recipe. The key to making it YUM instead of ho-hum are two secret ingredients. (Shhhh...)
Quick & Easy Vegetarian Chili
- 28-oz can stewed tomatoes
- 15-oz can black beans, rinsed & drained
- 15-oz can red kidney beans, rinsed & drained
- 2 chili peppers in adobe sauce, chopped fine
- 12-oz bottle of stout beer
- 1 cup cooked quinoa
- 2/3 cup diced green pepper (optional)
- 1/2 cup diced onion (optional)
- 1 package Boca meatless crumbles (optional)
- 3 tbsp chili powder
This is why I love chili.
Stick everything in your crockpot and cook for 4-6 hours.
Sometimes I add corn. Sometimes the types of beans I use change and I don't always use the Boca meatless crumbles. It just depends on what's in my kitchen. However, the two ingredients that really make this chili are vital: Chilis in adobe sauce and beer. Seriously good stuff.
When we make chili, we usually make cornbread to go with it. My go-to cornbread recipe is this Firecracker Cornbread from 101Cookbooks.com. Homemade cornbread is so easy, guys. No need to buy the boxed mix. Seriously, give it a go.