I spent the weekend working out, watching football and making chili. Last year when football season started I shared with you one of my favorite recipes for vegan bean and veggie chili. Its been a whole 3 months since I made this chili and boy have I missed it. I know many of you have Pumpkin Spiced Lattes to signal your start into Fall but I don’t drink coffee so I make chili as my fall comfort food
I have been craving extra meat lately so I added two pounds of lean ground turkey meat to my original recipe. If you want to add meat make sure to cook the meat before you add it. I always like to add a little Italian herbs to the meat when I’m cooking it.
For the bean and veggie chili I use pinto, kidney, chickpeas and lima beans but you can use whatever you like best. Lima beans are my favorite. I eat them like it’s no body’s business! This recipe is very versatile and you can make it a “clean out the fridge” recipe as long as you add the cumin and the jalapeño.
I love all of the beautiful vegetables that go into this chili…
- 2 Chopped Onions Diced (White or Yellow)
- 1 Large Green Pepper Diced
- 1 Large Zucchini diced
- 1-2 Large Carrot Chopped
- 1-2 Jalapeños Pepper Minced (one if your not a hige fan of spice)
- 1 Habanero Pepper Minced
- 3 Garlic Cloves Minced
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Cayenne Pepper
- 2 tablespoon Cumin
- Two 8 oz cans tomato sauce
- 1 Can Kidney Beans
- 1 Can Chickpeas
- 1 Can Pinto Beans
- 1 Small Can Lima Beans
- Two 28 oz Cans Diced Tomatoes
- 1 Can of Beer (the alcohol evaporates during cooking) or 8 ounces Water
- In a blender puree the carrots and tomato sauce until smooth. I do this to hide the extra vegetables.
- Add the beer(or water), pureed sauce, diced tomatoes, rinsed beans and your chopped vegetables except onion, jalapeño and habanero peppers. Set the crock pot on low for 8 hours or high for 4 hours.
- Heat 2 tablespoons of olive oil in a skillet and sautee the finely chopped onions, minced jalapeños and habanero peppers. Cook until the onions are transparent, 5-8 mins, then add to the crock pot.
- The last step is the spices! Add the cumin and chili powder. If you like your chili extra spicy add some red pepper or another jalapeño.
- Stir the chili every now and then. If the chili looks too watery open the crock pot top for the last hour or two to steam off the excess water.
It’s not every year I’m so excited and ready for the fall, but this year I am. I can’t wait for chilly running weather, long weekends curled up in a blanket, football and more football.
What id you favorite part about Fall?