Baby, it's getting cold outside. Time to warm up with some CHILI!
This is a vegan recipe that I absolutely LOVE! I received this simple & delicious recipe from a friend back in 2005, and have been making it ever since! It's the perfect recipe to make, freeze, and enjoy all winter long!
I like making this for friends coming over for Sunday Football!
3-4 garlic cloves (chopped)
1 green pepper (chopped)
1 red pepper (chopped)
1 large onion (chopped)
2 cups of cooked or 2 -14 oz cans of corn (optional)
1 jalepeno (optional)
2 - 28 oz cans crushed tomatoes
1-28 oz can tomato puree
1-14 oz can Rotel (fire roasted or flavor of your choice)
6 cans of beans (drained & rinsed)
- Kidney, Black, Butter, Red, Cannellini, Pinto
Chili Powder (3-5 Tablespoons or season to your liking)
2 teaspoons of Cumin
Sugar (3 Tablespoons or season to your liking)
Seasoning Salt to Taste
Heat 3 Tablespoons of oil in large pot
Saute chopped bell peppers, large onion, and optional jalapeno/corn.
Add garlic last and saute for about 3-5 min over medium heat.
Add crushed tomatoes, puree, Rotel, chili powder, cumin, sugar, and seasoning salt. Stir together and lower heat slightly if sauce begins to bubble.
Add rinsed and drained beans (all 6) to the pot, and gently stir, mixing gently to not crush the beans.
Let simmer for about an hour, covered, on low heat.
Stir the chili as you check on it, and add seasoning to taste.
This recipe is so simple that you can add and subtract ingredients to your liking!