Happy Sunday, Sunshine!
We just had a huge snowstorm here in the Midwest, which makes me want to stay inside all day, sit by the fire, and cuddle my pups!
I am definitely not a snow lover. However, it gave me the perfect excuse to make a big batch of Chili!
Note: This recipe requires only one large pot, or stock pot, and to store my leftover chili seasoning, I typically use a small mason jar.
1 Medium Onion, Chopped
1 Green Bell Pepper, Chopped
1 Cup of Corn
2 16 oz Cans of Chili Beans, or Pinto Beans
1 16 oz Can Kidney Beans, Drained
1 & 1/2 28 oz Cans of Diced Tomatoes
3 Tablespoons Hot Chili Seasoning(See Recipe Below)
2 Tablespoons Nutritional Yeast
1 Cup Boca Crumbles
3/4 Cup Macaroni Noodles
1 Tablespoon Frank’s Red Hot Sauce
(makes approximately 2 servings worth)
3 Tablespoons Chili Powder
1.5 Tablespoons Crushed Red Pepper
1.5 Tablespoons Dried Minced Onion
1.5 Tablespoons Garlic Powder
2.5 Teaspoons Cumin Powder
3 Teaspoons Dried Parsley
2 Teaspoons Dried Basil
1 Teaspoon Smoked Paprika
1 Teaspoon Coconut Sugar
Place the chopped onion, chopped green bell pepper, and the corn into a large nonstick pot.
Note: If you don’t have a nonstick pot, I suggest using a Tablespoon of oil as well.
Cook over medium heat, until the onions are slightly translucent, about 8 minutes.
Add in the Chili beans, Kidney beans, diced tomatoes, and stir together.
Stir in 3 Tablespoons of the homemade Chili Seasoning and 2 Tablespoons of Nutritional Yeast.
Stir well, cover, and Reduce the heat to low. Simmer for another 20 minutes, stirring occasionally.
Let the chili rest about 5-10 minutes before serving.
Nondairy Cheddar Cheese
Nondairy Sour Cream