shortcut chili
(1 rating)
This is a meatless chili. I have never put any meat in it. It doesn't need it at all. It is a very different Chili. I found this recipe years in a magazine (can't even remember which one). I have revised it to my liking. This is one recipe you can do with different beans. I like to use dry beans and mix different ones together cook them and use them in this recipe. Hope you enjoy it!
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(1 rating)
prep time
15 Min
cook time
30 Min
Ingredients For shortcut chili
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1/2 capple juice
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2 cchopped onions
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1/2 cchopped celery
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1/2 cchopped carrots
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2 -3 Tbspminced jarred or fresh garlic
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2 tspground cumin
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4 tspchili powder, or to taste
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6 ccanned blacked beans or any canned beans or dry beans that have been cooked. i personally use beans i have cooked plus use several different kinds
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2 cvegetable stock
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2 tsphoney or sugar
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1/4 cchopped green chilies or jalapenos
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16 ozchopped canned tomatoes with juice
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salt and pepper to taste
How To Make shortcut chili
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1In a large Dutch Oven over medium heat bring apple juice to a boil. Add onions saute stirring 2 minutes. Add celery, carrots, garlic, cumin and chili powder to taste, saute stirring 3 minutes.
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2Add beans, stock, honey or sugar, chilies and tomatoes. Increase heat to high, cover pot and bring chili to a boil. Reduce heat to medium simmer, covered for 20 minutes stirring occasionally. (Adjust heat so that chili is cooking rapidly but not scorching.)
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3To thicken,place 1 cup chili in blender and carefully puree (it will be hot) on low speed. Return pureed chili to pot. Adjust seasonings, add more chili powder if desired.
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4Top with cheese and sour cream if wanted
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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