Are you ready for some football?
It’s Super Bowl weekend, the parties are planned, gathering in front of the TV will begin and the trash talking will ensue all while noshing on party food – sliders, wings, pizza, dips, chips, and perhaps chili. I’ve always enjoyed chili because of its variety and ease of preparation. I’ve had a chili bar for small to large gatherings and it’s an easy way of satisfying everyone. I’ll have different versions of chili with all the fixin’s laid out and you just help yourself to sour cream, cheese, jalapenos, nacho chips, green onions, cilantro, avocado and cornbread. That’s my list but I would love to hear yours!!
No matter what option I serve in addition to the vegetarian chili, everyone loves the veggie version just as much as they would one with meat. My version is an amalgamation of several chili dishes that I’ve made just without the meat. I landed on the right combination to make you enjoy it as much as you would one with chicken or beef. I named it ‘Melting Pot Vegetarian Chili’ because all the ingredients work in harmony, it brings people together that wouldn’t normally eat a vegetarian version, and it is adeptly named as an homage to my hometown, Brooklyn NY. Let’s not minimize how nutritious this is – lots of vitamins, protein, fiber and so much more. And wait for it…the cooking directions are simple. You put all the ingredients in a crock pot on the low setting for 8 hours. Or try it on the stovetop on low heat for 4 hours. That’s it! It can cook faster on higher heat but I recommend slow cooking so all the flavors are infused. Try it out for a change.
Enjoy your weekend! Go Seattle! #RussellWilson
- 2 -3 cups Vegetable Stock
- 14.5 oz can Diced Tomatoes
- 15 oz Tomato Sauce
- 1 bottle Heinz Chili Sauce
- 1 can Kidney Beans
- 1 can Black Beans
- 1 pkg Lightlife Protein Crumbles
- 1 Small Onion, chopped
- 1 cup Green Peppers, chopped
- 2 tablespoons Minced Garlic
- 1 tablespoon Cumin
- 1 tablespoon Unsweetened baking cocoa
- ½ teaspoon Cayenne pepper
- 1 tablespoon Thyme
- 1 tablespoon Oregano
- 2 tablespoons Smoked Paprika
- Salt to taste
- Put all ingredients in your crock pot or a large soup pot.
- Reserve 1 cup of the vegetable stock and observe whether it is too thick or requires a bit more liquid.
- Stir well.
- If cooking in the crock pot leave on low heat for 6-8 hours.
- If cooking on the stove top leave on low heat for 4 hours.
- Check on it periodically to stir.
- Taste, add salt as desired.
- Enjoy with all the fixin's!!