For many years, back when we were meat-eaters, I had a chili recipe that everyone loved! It had both beef and pork sausage in it and I must say it was quite tasty. Some friends even used my recipe to win some chili cook-off contests- so it was GOOD stuff! After taking a healthier turn in our eating habits, our family really missed it, especially on cold, dreary winter days! So, I played around with the recipe a bit and came up with a new HEALTHIER version that is just as hearty and delicious! Looks like a lot of ingredients, but it is quick to throw together and then just let it simmer! I have served this at potlucks and family get-togethers and everyone loves it! It is a bit spicy -which we love, but you can dial the heat back a bit by cutting back on the chili powder.
Ingredients
- 1 small yellow or red onion, diced
- 1/2 red pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or vegetable broth
- 1/2 to 1 whole small can chopped green chiles
- 1 can crushed tomatoes
- 1 can fire-roasted diced tomatoes
- 1 can red kidney beans, undrained
- 1 can black beans, undrained
- 1 can great northern beans, undrained
- 1 can re-fried pinto beans
- 1 can hominy
- 1 ½ cups frozen corn
- 1 6oz. can tomato paste
- 3 tablespoons honey
- 2 tablespoons vinegar
- 1 bay leaf
- 1 – 2 tablespoons chili powder according to taste
- 1/2 teaspoon ground red pepper
- 1 teaspoon sea salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cumin
Directions
Heat oil or broth in a large pan. Sauté onion, red pepper and garlic until soft. Stir in remaining ingredients and simmer on low for 45 minutes or more stirring often. Remove bay leaf before serving. (or give a prize or special treat to whoever finds it in their bowl! 😊) Top with shredded vegan cheese, diced green onions and peppers if desired.
Enjoy!!
Tips
*Tip- double the recipe and freeze in small batches to fit your family for a quick supper on a busy night!
*Shhhh…. keep this one a secret! Tip for some of you who have dye-hard meat eaters in your family – try adding some vegan meat substitutes like chorizo seitan or even vegan sausage crumbled and fried – they will never know the difference! 😉
*Tip – I like spicy, but not blazing hot! So, I use the ½ can of green chiles when I make this recipe. I keep little small containers that I then put the other ½ can in and pop in the freezer for the next time I prepare this recipe or another recipe. 😊)
Three Feathers Ranch Veggi Roundup Chili
Ingredients
- 1 Small yellow or red onion diced
- ½ Red pepper seeded and diced
- 3 cloves Garlic minced
- 2 Tbsp Olive oil or Vegetable broth
- ½ to 1 small can Chopped green chiles
- 1 can Crushed Tomatoes
- 1 can Fire-roasted diced tomatoes
- 1 can Red kidney beans undrained
- 1 can Black beans undrained
- 1 can Great northern beans undrained
- 1 can Refried pinto beans
- 1 can Hominy
- 1½ cups Frozen corn
- 1 6oz can Tomato paste
- 3 Tbsp Honey
- 2 Tbsp Vinegar
- 1 Bay leaf
- 1-2 Tbsp Chili powder according to taste
- ½ tsp Ground red pepper
- 1 tsp Sea salt
- ½ tsp Ground cloves
- ¼ tsp Cumin
Instructions
- Heat oil or broth in a large pan
- Sauté onion, red pepper and garlic until soft.
- Stir in remaining ingredients and simmer on low for 45 minutes or more stirring often.
- Remove bay leaf before serving. (or give a prize or special treat to whoever finds it in their bowl!)
- Top with shredded vegan cheese, diced green onions and peppers if desired.
Notes
- Double the recipe and freeze in small batches to fit your family for a quick supper on a busy night!
- Shhhh…. keep this one a secret! Tip for some of you who have dye-hard meat eaters in your family – try adding some vegan meat substitutes like chorizo seitan or even vegan sausage crumbled and fried – they will never know the difference! 😉
- I like spicy, but not blazing hot! So, I use the ½ can of green chiles when I make this recipe. I keep little small containers that I then put the other ½ can in and pop in the freezer for the next time I prepare this recipe or another recipe. 😊)
