It’s currently 55 degrees, windy, and it definitely feels like fall here today. This turn in the weather always makes me crave a bowl of delicious, homemade, veggie chili. We’ve made a lot of chili over the years and every time we make it it’s slightly different – Ryan is an excellent cook and tends to just throw in a little bit of this and a lit bit of that and the end result is typicaly mouthwatering perfection…thus was the case with our chili today.
Here are some videos/photos I took of the process:
- Step 1: 1 tbsp butter, 1 diced bell pepper, 1 diced onion
- Step 2: chili seasoning, diced jalapeño (we used 4, with seeds!)
- Step 3: 2 fresh ears of corn, 2 diced fresh zucchini
- Step 4: ~2 tbsp semi-sweet baking chocolate
- Step 5: 1 28oz can fire roasted diced tomatoes, 1 28oz can fire roasted crushed tomatoes – lower heat, cover, & let simmer for 15 minutes or more
- Step 6: drain, rinse, & add the beans – 1 15oz can aduki beans, 1 15oz can black beans, 1 13.4oz can kidney beans
- Step 7: add spices to taste – s&p, smoked paprika, & chili powder…then let simmer some more
We have three different veggie chili recipes currently on our blog, if you’re interested, and here they are: