Wednesday, February 2, 2011

Teresa's Veggie Chili Recipe

IMAGE HEAVY! I took pictures of the whole process...
So this the base recipe I used for veggie chili - however it didn't work to well for me because for one there was no bell peppers? What? That seemed crazy to me, they use a yellow squash. So I eliminated the yellow squash and added red and green bell peppers. I also added a jalapeno this time, and my recipe is larger. Well I wanted to post this in case you'd rather try this one instead of mine, frankly I prefer mine ha.

 So let's begin - you will need:
3 red bell peppers
2 green bell peppers
2 yellow hot peppers (these really aren't hot, or the ones I've had haven't been)
1 jalapeno (optional)
1 small - medium white onion ( I chop the onion cause I don't like onions but if you prefer chunks do so)
2 can Bush's chili beans
3 cans Del Monte diced tomatoes (I used petite cut this time)
1 tsp diced garlic (from jar) - I might add a bit more for flavor
3 tsp chili powder
1/2 can tomato paste
olive oil
(picture below shows 3 cans chili beans. I just used 2.)

Cut and de-seed bell peppers into chunks.

Since I'm not using meat I like to make my peppers in big pieces. 

 Then de-seed and de-vein the yellow hot pepper and jalepeno.

And chop the peppers, also chop the onion.

Add bell peppers and olive oil to pan and saute (we like the peppers to be tender so I saute them for about 12 mins)

 While those cook combine diced tomatoes (I drained them this time so it's not so runny), garlic, chili powder, salt and pepper in pot and let simmer.

 After your peppers are cooked to your liking push them to the outside and add a little olive oil and the yellow hot pepper, jalapeno and onion - saute for 2-3 mins.

 Then add your 1/2 can tomato paste and stir it in for 1-2 mins.

 Add the 2 cans of chili beans, tomato mixture and simmer! I usually simmer at least 45 mins.

I hope it turns out for you if you make this. I'm more of a toss this and that in kinda girl so it's interesting for me to actually write it all down. My next recipe to write down will be my salsa and then I will take requests lol. If you make this please let me know how it turns out, or if you add or take away anything. Also if you have any questions please feel free to ask! 

P.S. I'll let you know how this recipe turns out later after dinner lol, since I changed a few things from last time. My taste tests were good though!

P.P.S. I don't know exactly how much this makes but I filled 3 Tupperware bowls of 2 cups and one of 4 cups so seems to be about 10 cups.

****Review of this chili: yummy! I would like to say though if kids or anyone with a low heat tolerance is to eat this you might want to skip the jalapeƱo and less chili powder. It was perfect for me but I like a kick.

Until next time...


Abigail Leigh said...

Mmmmmmmm sounds yummy...Anthony just tosses stuff in also and it turns out soooo good.