Over 20 years ago the company I worked at had a Chili competition. I asked the winner for the recipe and he reluctantly shared after I told him I wanted to modify it to make a vegetarian version. Over the years, I have made several changes and have entered this chili into several contest. It has always come in second place to a meat version and as a carnivore I can understand that. Of course with that said, it has always beat out all the other meat versions!
I always make 2 pots of chili when I make it (one with meat and one without). I then freeze the rest and veggie hubby and I have it for lunch. We just take it out the night before and it will thaw out and be ready to heat for lunch the next day.
This week I will share the vegetarian version recipe and next week I’ll share the meat version.
One of my secrets is I use at least 2 different kinds of chili powder. I find this gives the chili a much richer flavor.
- 1/2 onion chopped
- 1 green pepper diced
- 1-2 tbs Olive Oil
- 1 – 40 oz can kidney beans (dark red if available), drained (or 3 16 oz cans)
- 1 – 16 oz can chili beans
- 1 – 16 oz can black beans, drained
- 1 – 16 oz can pinto beans, drained
- 1 – 16 oz jar medium salsa
- 1 1/2 to 2 tbs chili powder
- ground black pepper
- 1 – 28 oz can diced tomatoes
- 1 small can tomato sauce
- Optional: 1 16 oz can of corn
- Put olive oil, onion and green pepper in crock pot on high with lid, stir often
- Open and drain everything that needs to be drained, while the onions and peppers sauté. I use a Pampered Chef Can Strainer.
- Once the onions and green peppers are ready, put everything else into the crock pot
- Let it cook on low for 4 hours (or longer).