Warm up with some yummy vegetarian chili

With snow looming on the horizon today it seems like the perfect day for some warm spicy chili. This has become one my favorites. Today I'm starting a new "feature", the JK rating system for how my husband and  I like the recipes. Enjoy!

Vegetarian Chili
Recipe adapted from: Joy of Cooking
by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker

What you need:

2 tablespoons olive oil
1 cup chopped peeled carrots--chopped very finely
1 cup chopped red bell peppers
1 cup chopped green bell peppers
1 cup chopped onions
2 cloves garlic, minced
1 to 2 fresh or frozen green chili peppers-leave seeds in
1 tablespoon ground hot chili pepper
1 tablespoon ground cumin
1 28-ounce can dice tomatoes, with juice
One 16-ounce can red kidney beans, rinsed and drained
One 16-ounce can chili beans, with sauce
Two 16-ounce can black beans, rinsed and drained
1 16 oz can tomato sauce
Salt to taste

What to do:

1. Heat olive oil in a large saucepan over medium heat.
2. Add carrots, bell peppers, onions, and garlic. Cook, stirring, until the onions are golden, 12 to 15 minutes.
   
   
   
3. Add chili peppers and cumin. Cook, stirring, for 2 minutes.
4. Stir in tomatoes, beans, tomato juice, and salt to taste. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more tomato juice or water as needed, about 45 minutes.
   
   
   
5. Enjoy!
   
   Notes:
   *the longer you cook it the thicker and better the flavors blend
   *To bring down the spice add some shredded cheddar cheese (yum!)
   *Works great re-heated for lunches, makes quite a few leftovers
   Rating: 4.5/5 stars
   
   

chocolate-chipotle chili

CHOCOLATE-CHIPOTLE CHILI
Adapted from http://urbanvegan.blogspot.com

What you'll need:
1 large onion, chopped
4 cloves garlic, sliced

2 cans beans of your choice (I used pinto and  navy)
½ cup textured vegetable protein
1 6 oz can tomato paste
1 28 oz can tomato puree
1 cup red and/or green pepper, chopped
1 cup corn (frozen is fine)
1 T dried parsley
1 T dried cilantro
3 T olive oil
1½ -2 tsp chipotle chili powder (Start with less and add to taste)
2 tsp cumin
½ tsp salt
Water or veggie broth to add, as needed 

½ cup dark chocolate buttons or chips, minimum 60% cocoa

Optional ingredients to add if you like:
¼ tsp of cayenne pepper
1 carrot, diced
1 stalk celery, diced
1½ T agave nectar

What to do:
1.Heat olive oil to medium in a frying pan. Add onions and garlic and cook until glossy—a few minutes.

 2. Mix onion and garlic with all vegetables, textured vegetable protein, and seasoning in a large crock pot (the only thing you should not add at this point is the chocolate)
3. Cook in your crock pot until veggies are semi-soft and all ingredients are mixed well, stirring occasionally. The recipe should reach a boil before you move on.
4. You may want to add water or veggie broth if you allow the chili to cook for a while. You may also need it if the chili is to thick. Keep your eye on it in the crock pot and stir occasionally.   
5. Add chocolate, mix in well. Add seasonings to taste

6. Cook chili until everything is well mixed and soft. This could be a an hour or longer deepening on how hot you cook and how much time you have. I often times like to start this on Friday evening let it cook until I go to bed, refrigerate over night, and then reheat Saturday morning and serve for lunch.7. Serve 6-8 people

Notes:
This works well for lunches during the week
The longer you cook the chili the better the flavors blend together. This is why I offten cook chilis like this for 2 diffrent days.