Veggie Chili

It was a snowy Saturday.

You were stuck inside for most of the day.

So, what did you decided to do?


Well...I decided to make chili. A whole huge pot of it. It chased the cold day away.

However, the snow ruined my social life today. It is hard to venture into the city when you are stuck out in the 'burbs with no car and well...no clear roads to get you anywhere.

So, what else did you do?

I actually sat down this morning and did my taxes. They are done! Submitted. Federal is already accepted. Thank you Efile :)

I watched movies, lots of movies. I re-watched Michael Clayton and then watched the Sandlot. Yes, Benny "the jet" Rodriguez-I am still in love with you. I watched a part of the Happening but I forgot how lame Mark Walberg's character is in that movie, and even my love for Zooey Deschanel couldn't keep me interested.

I kept trying to find full episodes of season 3 of Mad Men online. No luck. I will have to wait until it is available on Netflix.

I am probably going to watch more movies because well, there is still lots of chili and there is still lots of snow outside and my couch is still very comfortable.



Cheers!


Veggie Chili

Ingredients:
1 bag Morning Star veggie crumbles
2 bell peppers, chopped (I used a yellow and an orange)
1 small onion, chopped
1 1/2 tsp. crushed garlic
olive oil
salt/pepper
1 cup corn kernels
1 can red kidney beans, drained and rinsed
1 can low sodium tomato sauce
2 cans low sodium diced tomatoes
1 large jalapeno pepper, finely diced
1 1/2 cups vegetable broth

Seasonings:
3 tablespoons chili powder
1 tsp onion powder
1 tsp cumin
1/2 tsp red pepper flakes
2 tsp paprika
1 1/2 tsp dried oregano
1/2 tsp marjoram


Heat deep skillet add olive oil and crushed garlic. Heat until garlic starts to dissolve in oil. Add all the peppers and the onion and season with salt and pepper. Saute for about 2 minutes. Add the veggie crumbles and then all of the seasonings. Add the corn and then the kidney beans. Heat 1 minute and then add in the two cans of diced tomatoes. Mix to combine and add the tomato sauce. Use the tomato sauce can and measure out a cup of the veggie stock add to skillet. Mix to incorporate. If you like your chili a little thinner - add some more veggie stock. Let the chili simmer on low for about 10 minutes (or longer) so the flavors come together. Grab your favorite bowl and enjoy!