Warm chili for cold nights

I can’t believe that it has almost been a whole month since I started this blog — where has the time gone? I guess this is what happens during the busy holiday season…


With the snow falling in Texas last week, I thought it time to get some warm soups and stews bubbling away on my stove for the cold nights that will be with us for the next few months. One of my favorite dishes is chili — you can dress it up with toppings, leave it as is, or, my new favorite way to eat it, with a bun and tofu hot dog. Chili dogs are so yummy! Here is my vegetarian chili recipe; I hope it warms you all winter long.

Meaty Chili

Serves 4-6

-Cooking spray

-2 tsp olive oil

-1 large onion, chopped

-1 ½ bell pepper, seeded and chopped (any color)

-2 garlic cloves, minced

-1 portabella mushroom, diced

-1 cup tomato sauce

-1 (15 oz) can crushed tomatoes

-2 (15.5 oz) cans kidney beans, drained

-1 tsp ground cumin

-1 tsp salt

-1 tsp hot pepper sauce (I use Franks)

-1 ½ tbsp dried oregano

-1 ½ tbsp distilled white vinegar

-1-3 tbsp chili powder (depending on the amount of heat you like)

-1 bay leaf

-ground black pepper to taste

 Spray the inside of the slow cooker with cooking spray. Turn to low. Add tomato sauce, crushed tomatoes (do not drain), beans, cumin, salt, hot pepper sauce, oregano, vinegar, chili powder, and bay leaf to cooker. Heat oil in a fry pan over medium heat. Add onion, pepper, and mushroom and cook over medium heat until onion is translucent and the mushroom pieces have shrunk in size, about 5-7 minutes. During the last few minutes, add the garlic. Be careful that it doesn’t burn! Combine the vegetables with items already in the cooker and cover with lid. Cook for 6-8 hours. Season with pepper if desired. Top with crackers, cheese, sour cream or your favorite topping. Enjoy!


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