Hello! One of my best girlfriends, Danielle, was kind enough to bring Johnny and I some of her amazing homemade vegetarian chili this past holiday week. She is one of my favorite people in the world and concocted this recipe all by herself. It was SO good that I just had to share it with all of you to get warmed up during those chilly (See what I did there!) winter evenings. Let’s get to it:
Ingredients:
- 6 to 8 medium sized tomatoes
- 1 large onion
- 1 poblano pepper
- 2 cans of beans (kidney, pinto, or navy)
- 1 package of vegetarian crumblers
- 4 to 6 cloves of garlic
- 3 Tbs chili powder
- 2 Tbs cumin
- 1/4 tsp Cayenne powder (optional)
- 1/4 tsp salt
- 3 to 5 Tbs olive oil
- 1/4 C water
Prep (About 10 minutes):
Dice onion and poblano
“top” and halve the tomatoes
Peel and halve the garlic
Cook (Between 45 and 60 minutes):
Heat oil in a sauce pan (4 Qt or larger) and add onions, garlic, and poblano. Cook 5 minutes
or so, then add water followed by the tomatoes. Cover, reduce heat to just above medium,
and let simmer for 5 minutes. Continue to cook, but at this point the tomato skins can be
easily peeled from the tomatoes, so using a pair of tongs remove the skins and squish the
tomatoes as they cook. (Throw away the skins.)
Continue to simmer for 10 to 15 minutes until the tomatoes are completely cooked. Using
tongs remove any of the hard cores that might remain. Put the tomato liquid into a blender and add the spices. Blend on low at first, then high until the mixture is a smooth liquid; about 5 minutes.
Return the liquid to the sauce pan, add beans and crumblers. Heat over low heat for 15 to 30
minutes. (This lets the crumblers heat through and allows the spices to really take over.)
Options:
If I want to have some extra heat I’ll dice two or three jalapenos and add them with the
poblano and onions. You can always add more Cayenne pepper too.
Before adding the beans and crumblers the sauce is a good burrito topping. I’ve also used a
cup or two of crumblers to make taco filling.
Of course, you can always add in extra chunky things (onion, peppers, etc) to the sauce if you
like some “crunch.”
* I prefer a can of kidney or pinto and a can of navy beans. I’ve also used chick peas in a
pinch.
** I like Boca crumblers (keeps it vegan) and have used Morningstar Farms and impossible
crumblers all of which work well.
Not only is Danielle one of my A-1s but she is, obviously, a master chef too! I cannot wait to make her recipe and hope that all of you enjoy it as much as I did. ❤
What is your favorite cold weather food? How about warm weather? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
lifewithlilred 