Firebrand Veggie Chili

~ the real deal (no imitation meat here)

  • 1 Tbsp olive oil
  • 1 large onion, coarsely chopped
  • 2 bell peppers (red, green or yellow) seeded and coarsely diced
  • 1 Firebrand Vegetarian Chili Kit
  • 1 (28 ounce) can diced tomatoes
  • Kernels from 3 ears of corn or 1 small bag of 16 ounces frozen corn.
  • 4 (15 ounce) cans beans, drained – use any combination of black, red, pinto, white, garbanzo ect…
  • Vegetable broth or water to add during cooking
  • OPTIONS – 1 block firm tofu, crushed chilies for heat, canned green chilies, other beans,
  • GARNISH – sour cream, cheese, cilantro (any or none at all)

Saute onion and bell peppers for about 5 minutes until soft but not browned. Add the Spice Packet from Chili Kit and all other listed ingredients. Cook on low (just barely simmering) for 1 hour. If you use tofu, squeeze water out, cut off any rind and crumble into the pot with the other ingredients. Add water or vegetable broth if things begin to get to dry. If the chili is to watery after cooking for about an hour, add 1/2  of the Corn Mesa from the kit mixed with 1/4 cup of water or broth. If still to thin, do it again.

10 minutes before serving, salt and black pepper to taste. Add the Hot Chili packet if you need more zip. Garnish with grated cheese, sour cream and/or sprigs of cilantro.

Credit: this recipe was inspired by a recipe from Linda Orris – Johnstown, OH

Latest Posts


Pages


Categories


Archives


Posts by Category


Category: Beeswax Candle Category: Honey Category: Salsa Category: Spices