Simple Veggie Chili

Who doesn't like an easy recipe?

As much as I love to cook and bake, some days I'm just not in the mood.

This chili recipe is perfect for those cool Autumn days ahead.

Do you follow recipes? 

 When I cook I usually use a recipe the first time and after that I adapt the dish to my taste. 

Simple Veggie Chili

1-28 oz. can Hunt's Crushed Tomatoes

2 cups V-8 Vegetable Juice

1 cup Morning Star Farms Grillers Crumbles* (found in frozen food section)

1-15.5 oz. can Goya Black Beans, rinsed

1-15.5 oz. can Goya Small White Beans, rinsed

1-15.5 oz. can Goya Red Kidney Beans, rinsed

1 small can diced green chili's

1 large onion, diced

3 large celery stalks, chopped

2 frying peppers, sliced

Cumin

Chili Powder

Red Pepper Flakes or Powder

Kosher Salt

*If you don't want to use the veggie crumbles, replace with ground beef or whatever you choose.

In a medium stock pot add tomatoes, vegetable juice, rinsed beans and chili's.

In a medium saute pan add diced onion, chopped celery and sliced frying peppers. Add a bit of water or olive oil to quickly fry up your veggies until slightly soft. Drain and add to stock pot. In same pan heat crumbles thoroughly (see package instructions) add to stock pot. Season with desired amount of cumin, chili powder, red pepper flakes or powder and kosher salt. I didn't give amounts because I add until I like the taste.  I tend to load my food with hot spices-we like hot!

Cook over medium heat, stir and bring to a light boil. Turn to medium-low and continue cooking for about 2 hours, stir occasionally. I cook the chili down to the consistency I like. If it gets too thick, add a little more V-8 juice. 

Hope this keeps you warm.

Enjoy!

-Lynn

I'm Joining:
Miz Helen's Country Cottage for Full Plate Thursday
Miz Helen's Country Cottage for Texas Star Chili Cook Off