And, we're back! So apparently if you blog and blog and blog, at some point you run out of storage. That was the case all of a sudden last week as I was trying to post these pretty pictures of my chili. So, after figuring that out and getting a new website **www.achookiechookie.com**, we're up and running again.
It's a good night. I'm finally posting my chili, we're watching the Georgia Dawgs play for the SEC championship with our pup in his jersey, and in approximately 6 days (but who's counting), we'll be homeowners!! Life is good.
This chili has already been completely gobbled up in our household. It's delicious, not too hot, but not too mild.
One look at the ingredient list will show you what an amazing winter food this is. The only fresh ingredients are onions, garlic, and carrots. Everything else you probably have in your pantry. If you don't, leave it out. That's the beauty of chili.
Hearty Vegan Chili
Makes 8-10 servings
Ingredients (easily adjusted to your taste and what's in your pantry):
- 1 c dried black beans (our Fresh Fork winter leftovers)
- 1 c dried red kidney beans
- 6 c water
- 2 cans (28 oz each) diced tomatoes (do NOT drain)
- 1 large or 2-3 small onions, diced
- 1 can corn, drained
- 1/2 c shredded carrot
- 1 pkg Morningstar beef crumbles
- 2 cloves garlic
- 1/2 tsp oregano
- 1 bay leaf
- 1/2 tsp red cayenne pepper
- 2 tbsp chili powder
- 1 1/2 tsp cumin powder
- 1/4 tsp cinnamon
Add all of the other ingredients to the pot. Simmer on low heat for about an hour, stirring often and adding water as needed for desired thickness. Remove the bay leaf and serve hot topped with cheese and corn bread. It's also delicious served over spaghetti. Or, even better yet, make some veggie hot dogs for veggie chili cheese dogs...mmm.