Easy and Hearty Chili-(Vegetarian or Meaty)
Mmmm….chili.
The perfect meal for any tummy on a cold winter’s day. I make a large batch and freeze a bunch for later use-or to share with others. Food is always better when shared.
And, the longer you let the flavors hang out and get to know one another, the better the chili is.
Here’s what you’ll need:
2 lbs ground turkey/beef (leave out if you’re going the vegetarian way)
2 Roma Tomatoes
2 White Onions
4 Cloves Garlic or 1 tsp garlic spice
1 Green Pepper
1 jalapeno or more if you like it spicy
2 Cups black beans, drained
(1)14.5 oz can chili-ready tomatoes, undrained
(1)15 oz can tomato sauce, undrained
(1)7 oz can green chilis, undrained
2 Tbs chili powder
1/2 tsp onion powder
1 tsp basil
1/4 tsp pepper
1/2 tsp salt
Cast Iron Skillet
Large Crock-Pot
Seed tomatoes, slice and place in a small saucepan with 3 TBS of water.
Stew over medium heat until soft and mushy. Set aside and let cool.
Seed and chop up the green pepper and the jalapeno. Slice up your onions.
Cook turkey/beef in your iron skillet and drain the fat. Return the meat to the pan and turn the heat to low. (If you are making the vegetarian version, skip this step.)
Mince your garlic cloves, adding it to the cooked meat (if you are making the vegetarian chili, mince the garlic into a large saucepan. Proceed to the next step).
Add the onions, green peppers and jalapeno to the meat. Cook on low heat until the tender, usually 3-5 minutes. While this is cooking, we’ll focus on our crock-potting next. Yes, ‘crock-potting’ is a word. Don’t try looking it up, though…
Turn the heat to low on the crockpot and add the “wet” ingredients:
Stewed Tomatoes
2 Cups black beans, drained
(1)14.5 oz can chili-ready tomatoes, undrained
(1)15 oz can tomato sauce, undrained
(1)7 oz can green chilis, undrained
Stir the ingredients together.
Next, add the spices to the crockpot:
2 Tbs chili powder
1/2 tsp onion powder
1 tsp basil
1/4 tsp pepper
1/2 tsp salt
Lastly, add the meat, onions, jalapeno and the green pepper. Stir thoroughly once more.
Add a little cheese on top and voila-yummy in your tummy.
I serve my chili typically with cornbread and raw veggies on the side. It’s so dang good, you may not want to share….
Put the ol lid on top, turn the heat to low and let simmer for 2-3 hours.
