There are two very strong stances on the subject of meatless chilis. Some believe chili is just not chili without the beef. Others, like myself, think a good chili is in the seasonings. That balance of spices is the key. I love food with heat so I use more chili powder than most people and love the addition of cumin and smokey paprika. This chili is a great base and can be made into something extra filling with the addition of some cooked grains. I had mine with some leftover cooked brown rice and I’m sure whatever leftovers you may have would work great, too. I might even try sweet potatoes with this chili if I had some. Yum!
First, chop up yourself a nice rainbow of veggies. Use whatever suits your tastes. I like green and red peppers, onions and of course, garlic.
My two secret ingredients are … shhhh … store bought! Don’t tell anyone 🙂 As much as I can I like to make most of my meals from scratch but there are products that I love that can make life easier and can also really speed things up when time can be of the essence. Kinda like days where I have only one or two brief hours of good natural sunlight to photograph this recipe, do a load of laundry before there is some kind of clean sock emergency (tell me I’m not alone), give Louis his eardrops for the never ending ear issues he has (that’s always super fun), iron a shirt and head out to work. Whew! So instead of chopping all of my own tomatoes up for this chili, a jar of salsa saves me time, dishes and adds flavour and heat. Win and win!
I’m also really into this tomato paste tube I picked up when I made roasted tomato soup a couple of weeks back. I love that in both cases I’m skipping a product that is stored in cans. With toxic BPA being present in a lot of cans on the shelves buying products stored in glass is much more ideal to minimize any harmful effects.
Saute up your veggies in a bit of olive oil then season them with the chili spices.
Next comes the heart of any chili, the beans! I used both kidney and black beans. Meat, who?
Let everything simmer away while you iron your shirt, tend to the cat, wash socks, etc …
Then take a moment to enjoy your chili.
- 2 peppers chopped ( I used 1 green & 1 orange pepper)
- 1 onion chopped
- 3 garlic cloves minced
- 1 bottle (16 oz) salsa I used Herdez in medium
- 2 tbsp tomato paste
- 3 cans beans I used 2 kidney & 1 black
- 4 cups vegetable broth
- 3 tbsp chili powder
- 1 tbsp each cumin cayenne, smoked paprika, garlic powder
- sea salt & fresh pepper
- Heat olive oil over medium heat and saute peppers, and onions, seasoned with sea salt & pepper, until crisp tender, about 5 minutes, then add minced garlic and stir
- Add salsa, tomato paste, and spices and stir well
- Add beans and broth, salt & pepper to taste.
- Bring to boil, reduce heat to simmer and cook for 20-30 minutes, stirring occasionally
- Serve over cooked grains or potatoes (optional)