I am in the mood for FALL! Anyone with me? Summer is my favourite season, but fall is a close second.
I wanted to make chili last week after our apple picking, chip truck lunching, village market shopping day.
I was in the mood for fall and felt like making chili. I wasn't, however in the mood for beef. So, I decided to make a veggie chili in my crockpot.
This is a vegetarian chili recipe that is FULL of delicious & healthy ingredients and full of fibre too! (You'll thank me the day after you eat - just drink lots of water too!)
I made enough for an entire meal & then set aside the remainder to freeze for another day. Just cut my recipe in half if you don't want all that food leftover. It is a large recipe, FYI.
The meat subsitute I used is "bulgar" (not vulgar, but bulgar).
Bulgar is made from soft wheat kernels that have been cooked, dried and then cracked. Therefore, you don't actually have to cook it, it's more "rehydrating" it!
Step One:
Cook bulgar - about 2 cups of bulgar wheat. Cook as per directions. (you can buy it at Bulk Barn or health food stores) While you're cooking the bulgar, you can get the crock pot ready.
In crock pot add:
2 chopped onions
1 red pepper diced
1 yellow pepper diced
2 celery stalks, chopped
3 cloves of garlic
fresh parsley
oregano
basil
2 large cans of diced tomatoes
1 or 2 can crushed tomatoes (or cheat and add marinara spaghetti sauce - depends how saucy you like it!)
2 cans mixed bean medley (I like PC organics) with liquid
1 or 2 cans of chick peas (PC Organics) without liquid
1 can kidney beans (optional)
1 small can corn (optional)
3-4 tbsp chili powder
3-4 tbsp cumin (or to taste)
salt and pepper to taste
Hot sauce optional
Add the bulgar to the crock pot to make the chili to the consistency you like.
Cook on low for 4-6 hours, high if you want to eat it sooner.
Grate cheese and put it on top....Enjoy!
: ) Keri






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