It’s Cold Outside Vegetarian Chili

2 Dec

Chili is yummy, especially when it’s cold outside and you just want to eat a big bowl of something warm and watch a movie. It isn’t a holiday recipe per se, but it’s a fun and easy one to make. You can use fairly random ingredients in your cupboard. That’s how this recipe came about. I’m terribly flaky when it comes to following recipes. I usually use them as guidelines, except when it comes to baking. Recipes are crucial when it comes to baking. Chili, not so much. So here is my approximate recipe (a drastically altered version of Rae’s Vegetarian Chili found here). Whether your try mine or stick to Rae’s version on, I hope your chili turns out amazing!

It’s Cold Outside Vegetarian Chili

1 tablespoon onion flakes

1 tablespoon olive oil

1 can (smaller than 15 oz) enchilada sauce

1 (6 oz) can tomato paste

1/2 tsp Italian seasoning

1/2 tsp ground cumin

1 tablespoon mustard

4 chopped pepperoncinis (jarred/canned)

tapatio sauce to taste (approx 5 shakes of a nearly empty bottle)

1 (15 oz) can pinto beans

1 (15 oz) can kidney beans

1 (15 oz) can whole kernel corn

1/2 tablespoon honey (optional – spur of the moment)

your favorite shredded cheese to top (I use part-skim mozzarella)

Makes 3-5 servings, depending on how big your bowls are. Mine are smaller than usual.

I used a slow cooker, so I put in everything except the last 3 cans of stuff and mixed it all together. Then, rinse the corn and beans and add them to the mixture as well. Heat on high in a slow cooker for approximately 2-3 hours, or until your house or apartment begins to smell strongly of delicious chili. If you’re using a normal pot, the chili might stick to it, but you can do basically the same thing. Cook it at a lower temperature and monitor it carefully, though. It could need less cooking time.

I paired my chili with a quesadilla, but enjoy yours however it pleases you 🙂


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