It’s the middle of Summer, so why am I feeling a little chilly, or is it chili? It’s time to get spicy and get out the football food staple, the crock pot. I like to have a side of corn bread and/or tortilla chips with this vegetarian chili recipe. Of course, I know most of you will be throwing in some meat too.
Recipe: Easy Vegetarian Chili (this will feed up to 8 moderately ravenous football fans)
What you need: Crock pot (aka slow cooker), 1 can black beans, 1 can kidney beans, 1 can garbanzo beans, 1 can vegetarian baked beans, 1 can chopped tomatoes in puree, 1 can whole kernel corn (all cans should be about 15 ounces), 1 chopped yellow onion, 1 chopped bell pepper (whatever color you like), 2 stalks celery, chopped, 2 cloves chopped garlic, 1 tablespoon chili powder, or to taste, 1 tablespoon dried parsley, 1 tablespoon dried oregano, 1 tablespoon dried basil, salt and pepper to taste and half of your favorite beer. Note: Carnivores can feel free to cube up a couple cups of their favorite steak or chicken.
What you do: Rinse and drain all of your beans. Throw all beans into your crock pot and add the tomatoes, corn (also drained), onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano, basil, salt, pepper and beer. Cook for at least three hours on High. Note: Carnivores, if you add meat, add a little more beer and another half hour of cooking time.
Toppings: Dollop of sour cream, check! Freshly shredded sharp cheddar cheese, check! Little dab of your favorite salsa, check!
Don’t forget something bready for the side like big fat thick tortilla chips that you can use for scooping or put a layer of corn bread in your bowl before you scoop in your chili for a little yum half way through.
Enjoy and Boltup!