It’s Fall! My favorite time of year. I can’t wait to start pulling out my sweaters, hoodies and fun, fall boots. Here in LA it’s still a sweltering 90 degrees but I am hopeful that the cool weather is on its way.
Another great thing about fall is delicious, tummy warming recipes. The other night, Chris and I made our first veggie chili of the season and since it is National Vegetarian Month, I thought I would share my hubby’s top secret recipe with you!
2 28 oz cans of diced or crushed tomatoes
1 can kidney beans
1 can great northern beans
1 can black beans
Feel free to mix it up and add your favorite beans… even some frozen corn if you like.
3 small to medium zucchini’s diced
2 green peppers diced
1 onion diced
1 package of Yves meatless taco meat if you like a meaty consistency. This can easily be left out.
1 table spoon minced garlic
2 tablespoons california chili powder
1/2 tablespoon cumin
1/2 tablespoon sea salt
1 teaspoon cayenne (less or more depending on how spicy you want it)
1/4 cup olive oil
3/4 cup water
1/4 cup beer of your choice (optional) Chris likes New Belgium Brewing Co. Trippel
In a large stock pot add olive oil and heat on high
Add all veggies and sautee them to brown
Then add meat substitute and minced garlic
Use spatula to break up meatless meat and stir it around
Then add cans of tomato and reduce heat to medium
Add dry spices but don’t mix until all spices are in
Add beans (drain and rinse all beans)
Mix all in and depending on thickness you can use all the water or only some. It depends how you like it.
Cook on medium heat covered for 1 hour stirring occasionally
15 minutes prior to eating, turn off heat and let chili sit uncovered to thicken.
Top with cheese and sour cream. There are some great dairy free options out there: Daiya shredded cheese is a delicious tapioca based cheese substitute and Tofutti makes a fabulous vegan version of sour cream.
Enjoy! Please, try it out and let us know what you think! OMG OBSESSED!
* you can also dice up some raw onion to top it off. So good!