Saturday, December 6, 2014

One Pot Vegetarian Chili

There are some nights where all you want to do is cozy up to whoever is near you in front of a fireplace and watch TV. This was one of those nights. It's very chilly outside and it's been raining all day. Therefore, I thought why not make some Chili for the hubby and myself while we relax in our warm house. I found this great recipe for Vegetarian Habanero Chili on Beachbody's site. My hubby and I aren't huge fans of super spicy food so I decided to alter it just a little bit. It still came out great! This chili is wonderful for vegetarians and even the most avid meat eaters around. And it has 31 grams of protein in it!!!! That's amazing for a vegetarian meal. Plus it's healthy too.

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 10 servings, about 1 cup each
  • 12 oz Meatless Crumbles
  • Nonstick cooking spray
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 4 oz Green Chiles
  • 1 tsp. chili powder
  • ½ tsp. paprika
  • 1 dash ground black pepper
  • 1 14.5 oz can black beans, do not drain
  • 1 14.5 oz can kidney beans, do not drain
  • 2 medium tomatoes, chopped

I used a giant pot to avoid splashing while the food was bubbling. I probably could've used a skillet.
  1. Heat large skillet, lightly coated with spray over medium-high heat.
  2. Add onion; cook, stirring frequently, for 5 to 7 minutes, or until translucent.
  3. Add garlic, green chiles , and meatless crumbles; cook, stirring frequently, for 3 to 4 minutes, or until meatless crumbles are fully brown.
  4. Add chili powder, paprika, and pepper; cook, stirring frequently, for 2 more minutes.
  5. Add black beans, kidney beans, and tomatoes; cook, stirring frequently, for 5 to 7 minutes, or until mixture is heated through.

Tip: Any remaining chili can be frozen to be reheated at a later time.
Tip: If you like your Chili more spicy substitute with jalapeƱos or habaneros.