Feelin' Hot, Hot, Hot!

Andrew's Hot Chili
without meat

I woke up Sunday morning to the sounds of chopping, mincing and dicing (they probably don't sound different now that I think about it). Andrew started to yell my name, "Willow, come and chop this! Willow are you awake? You know I can't stand onions." Yeah, good morning to you too.

Andrew was making vegetarian chili, which he refused to call vegetarian:

Andrew: It is Texas chili with beans and no meat... Oh, and extra vegetables.

Me: So, it's not Texas chili at all really? That would be meat chili without beans.

Andrew: Well, yeah, I guess.

Me: It looks like vegetarian chili.

Andrew: It is not vegetarian chili. It is chili without meat.

Regardless of what you call it, it turned out pretty good, just a bit spicy. Maybe it was the three jalapenos. It could have been the half cup of chili powder. Perhaps the heaping teaspoon of crushed red pepper flakes? No, it was the teaspoon of cracked black pepper, I'm sure of it.

Well, we now have a crockpot full of chili-without-meat leftover, and let me tell you, it only gets spicier in the fridge! The flavor (beyond the heat) was tomatoey with a hint of smoke. I think we would make it again. Maybe scale it back since it is the two of us and leave out some of those jalapenos.

Hot Chili Without Meat

based off this recipe, according to Chef Andrew

1 large onion, diced
2 large bell peppers, any color, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (28 oz) can petite diced tomatoes
1 (28 oz) can crushed tomatoes
4 (8 oz) cans tomato sauce
1 (15 oz) can corn, no salt added
3 jalapeno peppers, minced (optional or to taste)
1/2 cup chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
2-3 teaspoons liquid smoke

1. Saute onions and peppers in a medium large saucepan over medium heat until tender, about 10 minutes.

2. Put the onions and peppers in a slow cooker along with the remaining ingredients. Cook on high for an hour or so, then switch to low while you go to church, run errands, or whatever else you've got going on. You don't have to use a slow cooker, you can put it all in a large pot on the stove, bring to a slow boil, cover and reduce to a simmer for a few hours. The longer it simmers, the better I guess, but you could probably eat it after everything is hot and the flavor tastes good to you.