This recipe uses a (I believe tofu based) veggie crumbles to replace the meat, so I'm really excited to try it out, it certainly looks meaty from the picture! Hopefully this weekend.
This last Thanksgiving was a very quiet one for me. Due to a bunch of schedules changing at what felt like the last minute, it was just me and my mom baking cookies and watching terrible sci-fi movies at her house on Thanksgiving day. Since it was just the two of us, we didn’t plan a formal meal. Instead, when lunchtime rolled around I poked around in her fridge and pantry and looked for inspiration. It was cold (first snowfall of the season) and I wanted comfort food. Chili was the winner.
I made up a batch and mom LOVED it. In fact, she loved it enough that she asked for my recipe. I was stumped for a second; I don’t have a chili recipe. There’s a core set of ingredients that are canned, but all the spices and fresh & frozen ingredients change depending on what’s around. I was able to scribble down a recipe for my mom. I should follow up to see if she’s made the recipe since.
So this past Saturday, I made myself a batch of chili. As I mentioned earlier, I have more bell peppers than one woman cooking for just herself should, so a lot of fresh peppers were used here. Needless to say, this made a lot of chili. I’ve been reheating servings in the microwave for lunches and dinners this week. I also stashed some in the freezer. I’m not certain how the crumbles will hold up after freezing and reheating – time will tell.
Oh, and the photo is before I sprinkled a ¼ of shredded cheese on top. Thought you’d like to see all the veggies.
Joanna’s Ever Changing Chili Recipe
Early January Edition
2 T. olive oil
Half a large sweet onion, diced
3-4 cloves of garlic, minced
1 12oz package frozen veggie crumbles
(A very successful variation from the fall saw me using Trader Joe’s vegetarian chorizo instead of plain veggie crumbles. So spicy and amazing!)
2 T. chili powder (I’ve been on a chipotle chili powder kick. I love the extra smokiness.)
1 t. cumin
1 ½ C. bell pepper, diced (I mixed red and green)
1 C. crimini mushrooms, chopped
1 C. frozen chopped spinach, defrosted and drained
1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1 15oz can diced tomatoes
1 8oz can tomato sauce
½ C. red wine (or water as needed to reach chili consistency)
Shredded cheddar cheese for serving
In a big pot, sauté onions, garlic & crumbles in the olive oil until crumbles are browned. Add chili pepper and cumin for a minute or two. Add bell peppers & mushrooms & cook until peppers are tender – not terribly long.
Add everything else to the pot, stir and simmer til heated through – 20 minutes maybe.