Motown Chili

There are many words in the English language that I don’t care to say: snuggle, meat, hubs/wifey, ointment, yummy, and chili. Yes, that’s the title of this post, but I’d much rather say “soup.” However, I just threw my weirdness to the side for this post and said it. That’s how courageous I am.

Ehhh. I’m really not that courageous. I prefer my chili to be lacking in that second word I mentioned above. The thought of enjoying any kind of soup and getting a hunk of that makes my toes curl. I can’t handle it. I’ve been eating this vegetable chili for years, and it’s delicious. I promise it’s good. My hubs 😉 even eats this, but sometimes I’m feeling nice and will set aside an extra pot of some and put protein in his and just keep mine as is.

Ingredients:
-28 oz. of crushed tomatoes
-1 or 2 cans of kidney beans, drained and rinsed
-1 red pepper
-1 green pepper
-1 1/2 cups of chicken or vegetable broth
-1 onion
-1 sweet potato
-2 zucchini
-2 garlic cloves, minced
-1 1/2 tbsp. chili powder
-1 tsp. cumin
-1 tsp. cocoa powder (unsweetened)
-1/2 tsp. garlic powder
-1/2 tsp. salt
-1/2 tsp. paprika
-1/4 tsp. smoked paprika

Steps:

1. I chop up all the vegetables in the food processor to A. save some time and B. I like them diced up pretty small in this recipe.
2. Saute the onion and peppers in 1-2 tsp. oil for about 5 minutes. Add the garlic and sauce another minute.
3. Then add everything else (beans, other vegetables, and spices) into the pot, stir, and bring to a low boil. Reduce heat and simmer for 30 min. or longer.
4. Done!

These soup mugs are my favorite.

If you need a friend for your chili, cornbread is always a good choice, but here is something new for you to try. This beer bread is a great side and simple.

This is the year to try new things, and maybe you’re feeling courageous and want to try a vegetarian chili. I’m proud of you. Now, go make this yummy recipe, snuggle up with your hubs, and enjoy! 🙂

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