I love fall and spring.  Warm enough not to have to wear a thousand layers but cool enough for comfort food.  We had a hint of fall yesterday so I thought it was time for warm bowls of chili.  I think this is my son’s favourite.  I make ours vegetarian.  I know it doesn’t look it from my previous posts but we do cook a lot of meals without meat.  I do use in this recipe Morning Star “beef” as it adds protein along with the beans.  But without all the fat or grease!

First stop was out to the garden.

I picked some peppers and kale for the chili.  We already had some scallions from the garden in the fridge that we needed to use up.

The recipe is:

Olive oil – to coat the bottom of the pan

Garlic – 3-4 cloves minced

Onions or scallions (we used scallions as that is what we have.)

Peppers

Mushrooms ( I used a portobello cap this time)

Lime juice

1 28oz can of crushed tomato or diced tomato

1 15oz can of tomato sauce

3/4 cup of black beans.  If they are dried soak them in water for a bit, otherwise you have to simmer the chili for a few hours like I had to.

Chili powder to taste (For the seasonings add the amount you like.  Some like the chili to be on fire, others not so much)

Cumin to taste

Adobo seasoning to taste

About 1 cup of fresh or frozen kale

1 cup of corn

6 oz of Morning Star “beef” (or any brand you like as it’s a taste preference)

Cilantro

Dice your veg to saute.  I usually saute the garlic and onions for a minute or so before the rest of the veg.  If you are using scallions then add those as you are adding the sauce.

Add a bit of lime juice to the sauteing veg. Then add the tomatoes and sauce, beans and corn.  Bring to a simmer.  Add the seasonings to the heat level you would like.  Add the kale and the “beef”.  Add a bit more lime juice and chopped fresh cilantro.

Once the beans are cooked through it is ready to serve.  I usually put hot sauce, sour cream and shredded cheese on the table.  This is a super easy meal and prep time is under a half hour.  The simmer time depends on the beans. And of course if you have it the next day the flavours are even better.