It has been chilly, cloudy, windy, and we have even had some rain today! A perfect day to curl up in front of a roaring fire with a good book and a warm satisfying bowl of homemade chili.
My Vegetarian Chili
1-14.5 oz. Can of chopped tomatoes- Mexican style
1- 15 oz. Can of ranch style pinto beans with jalapeno peppers
1/8 of a cup chopped onions
2 cloves of fresh garlic chopped
2 T. oil
1 cup Boca burger crumbles
1- can of water ( After dumping in the tomatoes, I fill the can with water and add it to the pan with everything else)
Saute onions and garlic in oil till transparent. Add Boca crumbles and cook for about one to two minutes, add remaining ingredients, bring to a boil. Reduce heat and simmer for approximately one hour or till desired thickness.
This makes enough chili for two adults. To feed more, double or triple the recipe.
Options- For less spicy chili, use pinto beans without jalapenos.
Still want a little kick? Try adding one small can of chopped green chilis.
I use no additional salt, because the tomatoes and beans have enough. I do add about 1/8 teaspoon of black pepper.
(I used Morningstar vegetarian hot dogs)
Follow up with a
Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting
Want more pumpkin recipes? Go here! http://www.crazyforcrust.com/2013/10/100-pumpkin-dessert-recipes/