So, Jon's birthday was this past weekend and I was inspired to share this party-favorite recipe with you. We make this Chili any time we are having a large crowd of people over, or we want to have food around for the entire week. The use of several types of beans and vegetables puts a great and tasty spin on classic chili. As with any soup, be creative and just throw whatever in. The recipe below is what I use.
-2 cans diced tomatoes
-1 can sweet corn
-1 medium red onion
-2 cloves garlic
-2 cans chili hot beans
-1 can pinto beans
-1 can black beans
-1 can northern white beans
-1 package Smart Ground
-2 packages chili seasoning
-2-3 cups water
-Hot sauce, salt, pepper, seasoned salt to taste
Optional other veggies: celery, lima beans, lentils, okra, whatever else.
-Spray a large soup pan with cooking spray. Sautee onions and garlic over medium high heat until onions start to get soft. If using celery or any other fresh vegetable, add it now.
-Add Smart Ground and mix with onions and garlic.
-Add chili seasoning and mix.
-Add all canned vegetables. Rinsing them is optional. Jon likes to just throw the juices and everything in. If you don't do this and rinse the veggies first, you'll need to add more water later. Stir until you have a big clumpy mess in the pot.
-Add water and spices and let chili simmer for at least an hour. The longer you let it simmer, the better.
-Let cool and eat.
We have gotten rave reviews from this chili. It's great because it makes such a large amount. Big enough to feed the starving hoards coming to party with you. Feel free to add (vegan) sour cream, tortilla chips or corn chips on the side. This chili is good enough to impress even the most stubborn of carc-eaters.