Hi Loves! One of my favorite things about Fall are Football Sundays! There is nothing better than cozying up on the couch and eating some comfort food 🙂 . This season, I’ve been experimenting with different Fall comfort recipes and trying to come up with healthy alternatives to the classics – like chili! Nothing tastes or smells better than a big ol’ pot of chili cooking on the stove – am I right?! I love the warm, spicy flavors and incorporated a ton of vegetables and beans that reminded me of Fall. Marc said he wouldn’t touch the vegetarian version, and guess who slurped down 3 LARGE bowls – hehe. I think this recipe is a keeper! And if you ask me, I would definitely say this super simple recipe is trophy winning!
- sauté onion in olive oil
- add 3 cans of whole tomatoes; once they start to simmer, use a smasher/giant wooden spoon to break down.
- add beans, corn and chilies
- chop peppers – add
- add spices
- bring to a boil, and then let simmer for 30 minutes
- serve with fresh cilantro
Only one giant soup pot is needed to make this vegetarian chili, so it was simple to whip up and then clean. As an alternative to corn bread, I picked up some frozen cheese rolls to pop into the oven before serving. These things are awesome, and they’re gluten free! 😉 They paired perfectly with the chili – it was a challenge not to eat the entire bag, haha.
1 onion and olive oil for sautéing
3 28 oz cans whole peeled tomatoes
2 cans each – black beans, chick peas, kidney beans and chopped green chilies
1 can of corn
2 each – red and green bell peppers
1/4 cup chili powder
3 tbsp ground cumin and dried oregano