I once found a random vegetarian chili recipe and with my own changes and additions it’s the only “chili’ recipe I make. I know that technically chili doesn’t have beans but for the sake of convenience, I call this chili. I’ve tried plenty of chili (especially with my old job and all the fire department chili cook-offs I attended), but I have stuck to this recipe or a slight variation of this recipe, ever since I tried making it. I generally make it without meat, but I am trying to up my protein intake so this time I added grass-fed ground beef.
Lulu’s Sometimes Vegetarian Chili
Makes approx. Seven, 1 cup servings
Ingredients:
- 1 medium yellow or white onion, diced
- 4 cloves of garlic, diced
- 1 large bell pepper, diced
- 2 chipotle chilis in adobo sauce, diced (comes in a can, I also like to add extra sauce from it as well)
- 1 TBSP + 1 tsp (or 5 tsp) Cumin
- 1 tsp chili powder
- 1/4 tsp paprikia
- 1/2 tsp garlic powder
- Olive oil or bacon grease
- 1 pound grass fed ground beef (usually 80/20 around here) optional
- 1 bottle of beer (most anything would work, but I would stay away from chocolate stouts) or 12 ounces chicken or beef broth
- 1/4-1 cup chicken or beef broth for extra liquid if needed (I used about 1/3 cup)
- 1 can or 2 cups cooked black beans (if using canned, rinse and drain)
- 1 can or 1.5 cups cooked red kidney beans (if using canned, rinse and drain)
