With the change in the weather comes a change in the diet. As the sun sets on summer it's so long to salads and wraps, and hello to chili and soups. As the autumn comes more into focus, is there a better way to spend an afternoon or evening than with a hot bowl of chili with your favorite blanket all cuddled up on the couch with your current Netflix binge? I don't think so. I recently tried my hand at making homemade vegetarian chili, and to my luck it was delicious. The recipe comes from a mid-west duo, A Couple Cooks. This veggie focused husband/ wife duo makes some of the most beautiful and delicious foods. Check them out for some inspired recipe and try something new. The recipe for the chili can be found at the bottom of this post.
A few weeks ago, I discovered TJ's sells a protein-packed soy beef-less ground beef. It takes about 10 minutes to cook and is so delicious. The perfect addition to tacos, pasta and CHILI!
You have to add plenty of seasoning when making chili. Each flavor packs it's own punch to melt into the combination of savory flavors, complimenting each ingredient.
Chili is great because it's hard to mess up. Once prepped and ready, you just toss it all together and let it cook. I mean, it's not even done yet (in this photo) and it looks so yummy!
After about 30 minutes on a low simmer, it's all ready to go. Set the table, serve it up and get full. Chili tends to yield large quantity which is good for large parties, leftovers and meal prepping.
Add a few garnishes like diced chives and cheese, eat and be merry. This is such an easy and delicious recipe that I think I will find myself enjoying for the next few months. In the comment section, share some of your favorite autumn/ winter recipes for me to try!
See below for the full ingredients and recipe.
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2 medium yellow onions
6 cloves garlic
2 tablespoons olive oil
3 15-ounce cans beans or 4 1/2 cups cooked dried beans (black, pinto, and kidney), drained
2 32-ounce cans diced tomatoes
2 4-ounce cans roasted green chilies
1 cup bulgur wheat (for gluten free, substitute quinoa)
1 cup frozen corn
1/3 cup chili powder (standard, not spicy)
3 tablespoons dried oregano
2 teaspoons garlic powder
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon maple syrup or honey
1/8 teaspoon chipotle powder
Hot sauce, sour cream, cheese, cilantro, or chives for garnish (for vegan, garnish with vegan nacho cheese)
Chop the two onions. Mince six cloves garlic.
In a large pot or dutch oven, heat 2 tablespoons olive oil over medium heat. Add the onions and saute until softened, about 5 minutes, stirring occasionally. Add the garlic and saute, stirring, for about 1 minute.
Add the remaining ingredients: beans, tomatoes with their juices, green chilies, 1 cup bulgur wheat, 1 cup frozen corn, 1/2 cup chili powder, 3 tablespoons oregano, 2 teaspoons garlic powder, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1 tablespoon honey, and 1/8 teaspoon chipotle powder. Mix to combine. If necessary, add a bit of water to make sure everything is covered (we added about 1 cup).
Bring to a boil, then simmer until the bulgur is soft, about 20 to 30 minutes. Taste and add additional seasonings as desired. Add hot sauce to taste; and serve with sour cream, shredded cheese, and cilantro or chives. For vegan, garnish with our vegan nacho cheese.