Bold & Spicy Vegetarian Chili

I’ve been meaning to share more of our favorite family-friendly vegetarian recipes here.  Sometimes I get so involved in sewing and crafting that I forget that I also have to feed our family!  This afternoon I had the house to myself (well, except for our labs Laser & Sophie and the three cats Otto, Erwin, and Poe – that’s as close to alone as I get nowadays!) and was making a double batch of one of our staple meals – vegetarian chili.  Dave is vegetarian, but the girls and I aren’t.  This means I have to find recipes that fit into Dave’s choice and appeal to all of us.

This meal gets made at minimum once a month and I almost always double the recipe since it’s already a big vat of chili and what’s a little more in the pot when you’re already chopping and stirring, right?  Even better than it being easy and tasty is that our kids eat it.  Yay!  A healthful veggie-filled meal that they willingly eat!

Now when Dave sees this, he’s going to point out that I don’t have a cinnamon bun in the picture.  That’s apparently how they do it in Idaho and he brought this tradition into our home.  Am I the only one who thinks this is a bit odd?  I will admit it is tasty – the combination of sweet and spicy hits the spot and the girls of course aren’t going to argue with a pastry as part of a meal.  Since I forgot to buy cinnamon rolls we’re trying to watch our waistlines, we’re not having any with our chili tonight.

The recipe originated from the classic Joy of Cooking, with one big modification.  Instead of using plain tomato juice, I use Mrs. T’s Bold & Spicy Bloody Mary mix.  Which lends itself nicely to a little after-dinner adult beverage.  I don’t mind if I do!

Bold & Spicy Vegetarian Chili

Adapted from Joy of Cooking
8 servings

Ingredients

2 T olive oil
1 C chopped carrots (baby carrots make this step easy)
1 C chopped red bell peppers
1 C chopped green bell peppers
2 garlic cloves, minced
1-2 fresh jalapenos, seeded and finely chopped
1 T chili powder
1 T ground cumin
1 28 oz. can diced tomatoes, with their juice
1 16 oz. can kidney beans, rinsed and drained
1 16 oz. can Great Northern beans, rinsed and drained
1 16 oz. can black beans, rinsed and drained
1 C Bold & Spicy bloody Mary mix
Salt to taste ~ 1 t

Directions

  1. Heat olive oil in a large saucepan over medium heat.  
  2. Add carrots, red peppers, green peppers, onion and garlic.
  3. Cook, stirring, until the onions are golden, 12 – 15 minutes.
  4. Add jalapeno, chili powder, and cumin.  
  5. Cook, stirring for 2 minutes.
  6. Stir in tomatoes, beans, bloody Mary mix and salt.
  7. Bring to a boil.  
  8. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally and adding more bloody Mary mix as needed, until the flavors are blended, about 45 minutes.

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2 Responses to Bold & Spicy Vegetarian Chili

  1. DesignedByBH April 18, 2013 at 3:48 AM #

    This looks yummy! Thanks for sharing it!

    Brooke – DesignedByBH.com

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