Heather's Tex Mex Chili
Serve this chili over rice, complement it with cornbread, or
enjoy it with tortilla chips and a dollop of Tofutti Sour Supreme.
28 oz. can diced tomatoes
8 oz. cooked red kidney beans (or 15 oz. can)
1 vidalia onion, diced
1 bell pepper, diced
5 garlic cloves, minced
1 chipotle pepper, seeds removed and minced
3 Tbs. cumin
2 Tbs. chili powder
2 Tbs. black pepper
salt to taste (only at the end, right before you serve)
10 oz veggie crumbles (see product below)
- In heavy sauce pot over high flame, add onions, peppers, and
garlic; cook until browned, about 5-10 minutes.
- Add chipotle peppers and all seasonings but the salt (add the
salt the next day); cook for a few more minutes.
- Add the remaining ingredients, bring to a boil, and turn down
to a simmer; simmer over a low flame all day (about 6 hours) or pour
into crockpot and cook all day.
- Refrigerate overnight.
- To serve, heat over low flame, adjust seasonings, and enjoy.
Your question and comments are welcome