Happy Tuesday! I can’t believe we are just barely getting to the middle of this week…is it draggin’ for anyone else?I’m blaming it on the sudden reappearance of winter. I guess I spoke too soon when I said the season for hot oats was over.
But at least the chilly weather gives me an excuse to make chili. When we first moved to Winston-Salem, we bribed ourselves into new friendships by purchasing a huge cable TV package and inviting people over for football and food. I threw together this chili for one get-together and it’s been requested many times since then. It’s even referred to as “Teri’s Famous Chili.” I’m so easily flattered.
Three Bean Vegetarian Chili
(inspired by this non-vegetarian chili)
- 1 can black beans, drained & rinsed
- 2 cans kidney beans, drained & rinsed
- 1 can pinto beans, drained & rinse
- 1 (28 oz) can diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 1 (8 oz) can tomato sauce
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 1 red or green bell pepper, chopped
- 1 jalepeno, finely diced (to taste…I like things medium spicy, so usually use half the pepper with only
- 1/4 cup (heaping) chili powder
- 1 tablespoon Worcestershire sauce
- 2 large (or 4 average) garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon sucanat (or brown sugar)
- Toppings as your heart desires – cheese, sour cream (or greek yogurt), tortilla chips, avocado, etc.
There’s just one step: Throw it all into a crockpot and cook over low for at least 4 hours (or 2 hours on high if you’re in a hurry). It gets better the longer it has to cook.
[If you want to be a little fancier, you can sauté the onion in some olive oil first to release the flavor of the onion a little bit more, but it’s totally not necessary.]
I had these Tostitos chips on hand that were sent to me from Foodbuzz as part of the Tastemaker Program. They were pretty tasty. I liked the Roasted Garlic & Black Bean variety best and Rob liked the Fire-Roasted Chipotle. Perfect. I love when I don’t have to share.They kind of reminded me of a poor man’s Food Should Taste Good chips. Not as good, but great for a chip with a lot of flavor at a cheaper price. And they made a perfect topping for my chili. [Do you see what I see? Hiiii Maizey.]
What recipe do you have that is famous? And please leave a link to the recipe if you have it posted on your blog.