Monday, March 28, 2011

Veggie Chili


Ok, don't knock it till you've tried it. My dear husband, who loves his meat, loves this chili. He said that he does not miss the meat in this at all. SO TRY IT. It's good for you.

1 package soyrizo-meatless soy chorizo (find this w/the Tofu at Walmart for example)
dice these vegetables: one onion, 2 celery sticks, 2 carrots, green bell pepper
1 package McCormick Chili seasoning in Original
1 package McCormick Chili seasoning in Mild
1 can Chili Beans (which ever flavor you like, mild,medium or hot)
1 can of Cannellini beans-drained and rinsed
1 can of Kidney beans- drained and rinsed 
2 cans (29 oz each) Tomato Puree
1 can of fire roasted diced tomatoes
water if needed
1 tsp Smoked Paprika
1tsp Cumin
1/4 tsp Chipotle Chili Pepper (this is spicy so add more if you like it hot but do a little at a time to test)

In a non stick pot(and use a good pot bc the soyrizo sticks very easy) add some EVOO(olive oil folks) and add all veggies. Saute till almost tender but still a little firm. Take Soyrizo out of casing, just like you would if it were Italian Sausage. Add to pot and break up. WATCH CLOSELY or it may stick. After about 3 minutes of sauteing this together, start adding beans,tomatoes, puree, and seasonings. Stir til mixed together. Now, if you like your chili thinner, add water a little at a time and stir together until it's the consistancy you want. I add about a half of a cup of water bc I don't want mine super thick. You can serve this w/crackers and cheese or whatever you'd like just like regular chili. It's done when you simply can't stand the smell any longer and you just have to have a bowl. Takes no time at all to prepare and is very very good.

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