Vegan Super Bowl Party Chili

I found a delicious vegan chili recipe and had to share! I made it tonight and Bob and I love it! It doesn't take very long to prepare and is so delicious that even if you're not vegan or vegetarian, you're gonna love it!

http://blog.fatfreevegan.com/2012/01/healthy-super-bowl-party-chili.html

I made a couple of changes to the recipe when I made this the second time: (You know I had to tweak!)

1. I sauteed my vegetables in water instead of oil. Heat your pot a bit then add the onions and the same amount of water as the recipe calls for oil. Keep a little water handy and add more as needed. You won't need much; the onions will release their own moisture as they soften.
2. I doubled the chili powder. The recipe calls for 1 tablespoon and I put 2. We like a little more chili flavor.
3. I didn't use salt at the end. I added the black pepper and the chili tasted great as it was so I left out the salt; we all need to cut down on salt anyway.
4. I'm not a hot sauce person since my wls, but I still enjoy using a little tabasco vinegar. Just a few drops in my bowl really livened up this chili.

 



Not Too Chili...Again

I posted a recipe for my chili a while back and I hope you've had a chance to try it and enjoyed it as much as we have. But here's a "tweak". I bought some Jennie-O ground turkey breast today at Publix. It's 99% fat free! I used it for my chili tonight and it was really good! I didn't want to add any oil so I coated the pot really well with some Pam cooking spray. Just to make things easier for you, here's a link to the original recipe. Just exchange the turkey for the beef. Oh! And I also added a can of drained and rinsed black beans.

Not Too Chili

At my house, chili is like ice cream; we can eat it all year round. I don't care if it's burning hot summertime, we love chili! Before surgery I liked it hot hot hot! Make it hot then add hot sauce! Yum! Since surgery, Prissy the Particular Pouch decided she doesn't like hot and spicy. So we don't eat hot and spicy anymore. If Prissy's not happy, nobody's happy. Ugh! Well Bob and I love Longhorn's chili. It's got a bite to it, but it's also mostly mild and just a touch sweet. My chili is not a copycat of Longhorn's, but it's got a bite to it, mostly mild and just a touch sweet. Bob and I love it...hope you do too!

Not Too Chili

1 pound 90/10 ground beef
1 envelope chili seasoning
1 can mild Rotele
1/4 cup ketchup
1 15-oz can diced tomatoes
2 8-oz cans tomato sauce
2 8-oz cans water
salt, pepper, garlic powder
1/2 medium onion, diced, divided

In a Dutch oven, brown the ground beef with the salt, pepper, and garlic powder. When halfway browned add 1/2 the diced onions. When the beef is cooked with no pink at all, add the envelope of chili seasoning. Mix and let it cook into the meat just a minute. Add the rest of the ingredients except for the reserved onions. Cover, bring to a boil. After it boils, lower heat to simmer and let the chili cook and reduce until it is a thick as you want it. If you want it hotter, add a few slices of pickled jalapeno at this point (or some fresh jalapeno). When ready, serve hot in small bowls and top with some diced onion.