The whole Philadelphia area and many other major cities on the East coast were buried under two feet of snow this weekend, which to me meant perfect chili-making weather. There’s no better meal to enjoy after spending over two hours shoveling your driveway than chili. There are a million different vegetarian chili recipes out there, but I feel like most of them are lacking a distinct “chili” quality. I can’t even put my finger on what it is. I posted a southwestern chili recipe (made in the Crock-Pot!) earlier this year and I LOVE it, but it’s much different than the traditional dark red, hearty, spicy chili that I grew up eating. THIS is my Dad’s chili. My whole family looks forward to Sunday nights- watching football and eating a huge bowl of this chili. It’s full of protein-rich beans, chopped veggies, and the perfect amount of spice to warm you up. This recipe utilizes the convenience of McCormick Low-Sodium Chili Seasoning, but if you’re above using a packaged mix (I am certainly not- it’s delicious), you can find some home-made versions online. This recipe serves four people, so if you’re feeding a crowd- be sure to double (or triple!) the recipe. Next time I make it I will definitely double it so that we can have a lot of leftovers for lunches- I’m always sad when it’s gone!
NOTE: My dad makes this chili vegetarian to start, removes my portion, and then adds ground beef or ground turkey for the rest of the family. If you’re not avoiding meat, you could do this as well! Just brown some meat and throw it. No need to add any other ingredients!
Active Time: 20 minutes Total Time: 20 minutes
½ tablespoon extra virgin olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1-2 jalapenos, seeds removed and diced
1 small onion, diced
1- 14.5 ounce can diced tomatoes
1 can dark red kidney beans
1 can chili beans
1 packet McCormick Low-Sodium Chili Seasoning (or a gluten-free Chili Seasoning mix)
2 tablespoons chili powder
Heat olive oil in a large stock-pot. Throw in the bell peppers, jalapeno, and onion and cook over medium-high heat until softened, about 5 minutes. Add the canned tomatoes, kidney beans, and chili beans. DO NOT drain the beans. Add the chili seasoning and chili powder. Cook over medium-low heat for 10-15 more minutes. Top with shredded cheese and sour cream, if desired.
Nutrition Information per serving:
Calories: 223 Fat: 4.5g Carbs: 37g Protein: 11.5g Sodium: 502mg Sugar: 4g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.