The very last one.......for now.

With my freezer full, my house smelling of cumin and sauted onions, my chili marathon comes to an end . I can't say that I'm sick of chili yet, but lets just say next week will be a whole different scene. 


Her on the other hand needed a break and decided she'd make her own dinner.

Or perhaps she's second guessing her choice.




This past week and weekend was crazy busy. Crazy! And I plan on sharing more about that later on. But for now, I need to keep it simple, get you what I've promised, and catch up on some much needed Zzzzzzz.


The chili cook off is tomorrow at church and my original plan was to pick my favorite from this weeks recipes and enter in tomorrows gathering. However, I'm tired and although my heart resides over the stove, my feet tell me otherwise.


This will have to do.


My very last chili recipe is something I came up with when walking through Costco and my local grocery stores. It's kind of my thing to search and rescue any food products and turn my basket full of goodies into something scrumptious. 




Basket of goodies.........meet my new dutch oven. ( Early B-day gift from my BFF)

Vegetarian Chili With Gourmet Bean Blend

It all starts with these.

I found these beauties at Costco giving me inspiration for other recipes.


For now.......chili.




I also found a great meat substitute that works perfect in dishes like these soaking up all the spices and flavors making this, one tasty chili.

Just crumble the package in a bowl

The process

Saute veggies and add spices.

Cumin. Chili powder. Cayenne. Chipotle powder.

Add veggie crumbles

Add tomatoes and sauce

Add rinsed dried beans

Add vegetable stock

After it's cooked for 2 1/2 hours add corn and fresh parsley. Put lid back on and cook another 2-3 hours; until beans are tender.

Vegetarian Chili with Gourmet Bean Blend




Ingredients


3 cups mixed dried beans, rinsed(use your favorite variety)
12oz package Original veggie protein crumbles(I used Lightlife)
3 Tb Canola oil
1 onion, diced small
2 carrots, diced small
3 cloves garlic, minced
2 cups frozen corn
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
1 Tb cumin
1 tsp chili powder
1/4 tsp cayenne
1/2 tsp chipotle chili powder
4-5 cups quality vegetable stock
1/2 cup fresh parsley
salt and pepper


Toppings


Corn bread, cheese, sour cream, green onions......etc


Directions


In a large Dutch oven or stock pot saute onions, carrots and garlic on medium heat with 3 Tb Canola oil. When slightly soften add spices. Let cook another 1 minute and add veggie crumbles. Stir to combine and add diced tomatoes, tomato sauce, beans, and vegetable stock; season with salt and pepper. Bring to a slight boil, turn down heat to simmer, and cover with lid for 2 1/2 hours. 


Add corn, parsley and more salt(if needed) and cook another 2-3 hours, depending on how tender you like your beans. 


Put your favorite toppings on and dig in!

Thank you all for your lovely comments and sticking with me as I chili my way through this past week.