Serves 2
This Tex/Mex Chili is a perfect way to get people who enjoy meaty chili, used to vegetarian options. I like to cook in small servings, since I’m the only veggie in my family.
I really enjoyed this chili, because I like things spicy! If you don’t, just eliminate the hot sauce, and 1/2 of the chili powder. After I made it though, it really serves more than 2 people! I’ll get 3 servings outta it!
Whip up some cornbread to go with it, to make the perfect combo!
1 tbsp veggie oil
2 cloves crushed garlic
1 cup vegetable stock/broth
1/4 medium yellow onion, chopped
1/2 large red pepper, seeded and chopped
1/2 large green pepper, seeded and chopped
1/4 large jalapeño pepper, seeded and chopped (*substitute + 1 tbsp of hot sauce (Cholula is my fav)
1 can crushed tomatoes (32 ounce)
1/2 can black beans (14 ounce)
1/4 can dark red kidney beans (14 ounce)
1/2 cup vegetarian refried beans
1/2 tbsp ground cumin
1 tbsp chili powder
1/2 tbsp hot sauce (several drops)
1 teasp coarse salt
*Toppings:
8 ounces spicy Monterey Jack or smoked cheddar cheese (2 cups), shredded
Scallions, whites and greens, chopped
Blue corn tortilla chips or black bean tortilla chips, for dipping (added protein)
Preparation
Over moderate heat, add EVOO, two turns around a deep pot and combine onion, peppers, and garlic. Sauté for 3-5 minutes to soften vegetables. Deglaze bot with broth, add tomatoes, black beans and red kidney beans and stir to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5-10 minutes longer, then serve up bowls of chili and top with shredded cheese and/or scallions.
(*) Optional
Pulled & edited recipe from Rachael Ray’s Vegetarian Collection
