Vegetarian chili

Another experiment that turned out well…

This is a really simple recipe that will serve 6 and takes maybe 30 minutes from start to the dinner table. You can play around with the condiments and spices to get it more/less spicy. This might even qualify as vegan (if you leave off the cheese and sour cream) but I leave that to you Vegans to decide since the rules of your dietary habits are only slightly less confusing to me than US tax law.

Second point, I know some chili purists will balk at calling anything with tomatoes chili, but I’m not a purist, so save the emails. Tomatoes bring a really good tangy flavor to it and flavor was what I was shooting for here after leaving out the meat.

3 Tomatillos chopped

2 large tomatoes, chopped

1 medium onion, chopped

1 can of reduced sodium kidney beans, drained.

1 can of reduced sodium black beans, drained

2 cups of corn (I used frozen)

3 chipotle peppers, remove as many seeds as possible and dice

1 and ½ tablespoons of adobo sauce

1 small can of mild green chilis

2 and 1/2 tablespoons of ketchup

1 and ½ tablespoons of spicy mustard

2 tablespoons of garlic powder

1 tablespoon of black pepper (add more if you like pepper. I do.)

Half a package of taco seasoning.

Salt to taste.

Throw everything into a pot, bring to a boil. Let simmer for 10 minutes. Serve with tortilla chips, cheese, and sour cream. Or leave out the cheese and sour cream if you prefer. You can also throw it on hot dogs, fries, or anything else that goes well with chili.


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