0901092242Quick Veggie Chili: Stove-top Style

Alright so I’ve been raving at work and at home about my fun new recipe for what i call quick veggie chili. I call it quick because i don’t use the slow cooker and i can usually throw it together in no time flat. One of the big reasons this recipe has been a fan favorite of late has been the versatility of the final product.

I keep the base product simple at the beginning of the week and by Friday i have a whole new lunch ready by adding cheese, chicken ect the possibilities are endless. So I decided to share this with the group to see what you think. Lately I’ve been really kicking the spice up a couple notches, and its holding up to the task. Enjoy

What You need:

  • 3 cans of Beans
    • My favorites are kidney, black and cannellini beans, pick three different ones
  • 2 cans of diced zesty tomatoes, diced also works
  • 1 large beefsteak tomato
  • 1 bell pepper
  • Salt
  • Pepper
  • Garlic Powder / 1 clove of garlic
  • Onion Powder
    • Powder used for this recipe to reduce cooking time
  • Chili Pepper
  • 2 Dried / Fresh Jalapenos
  • Brown Mustard
  • All Purpose flour
  • Chipotle Tabasco Sauce
  • Spice to fit after this

Hows about the Meat?

Most people who know me know that I am a devote carnivore, who will quite often just bring a steak for lunch. However when cooking for long term, ie. taking the meal to work each day of the week its best to go with a base configuration and modify it for variety later on in the week. For the veggie lovers in the audience this chili is plenty hearty enough to live without any additions, on days when i don;’t add anything to it I just kick the heat up a notch and its quite filling.

Options: Possible Additions

  • Hanbenero flakes / sauce (For that kick-you-in-the-teeth fire)
  • Meat, browned or cubed lightly seasoned
  • Cheese! mozarella or cheddar both work great as a melted topping

How We Do: Prep & Cook

This is possibly the simplest recipe I have ever posted but dang if it isn’t mighty tasty.

  1. Using a colander open all three cans of beans and rinse them thoroughly, Rinse until there are no bubbles in the water.
  2. Empty beans and cans of diced tomatoes into a medium sized pot. I use a 3 quart pot.
  3. Set heat to simmer
  4. Chunk the large beefsteak tomato, larger are fine. This adds bulk to the final chili
  5. Cut the green bell pepper up into small bite sized pieces add to the pot and stir
  6. Stir in 1 tsp each of of
    1. brown mustard
    2. chili pepper
    3. Garlic Powder, or 1 clove chopped fresh
  7. Add 1 tbsp
    1. Chipotle Tabsco Sauces
    2. Onion Powder
  8. Salt and Black pepper to taste.
  9. Stir 1 and a half tbsp of all purpose flour into a half of a cup of cold water until it dissolves completely
  10. Slowly stir the Flour water into the chili,this thickens the chili
    1. If you don’t use water you end up with clumps of flour in the final product
    2. No one likes flour bombs
    3. Gluten free / or alternate recipe use crushed Tortilla Chips, about a handful full of chips
  11. Simmer for 20 – 30 minutes stirring

You’ll know the chili is done when the green bell peppers are soft to the touch, and the beans have started to smooth out in overall texture