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!
(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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