Vegan Chili (or not)

Ruth Pauly’s Chili Recipe

Click HERE to download this recipe (remember to check your downloads after you click the button)



Ingredients: 

(amounts in parentheses is to double if you have an oversized crockpot)

2 (4) cups peppers/onions (diced) red/yellow/green/yellow blend of choice
2 (4) cans diced tomatoes (don't drain)
1 (1-2) can (6 oz) tomato paste
1 (1-2) can corn (drained) or 1 cup frozen corn
1 (2) cans chili beans
2 (4) cans beans of choice (black, kidney, garbanzo, cannellini)
1/2 (1) bottle of *Ruth’s Chili Blend seasoning
1 (2) can Water to start (may add more later if needed)
1 (1-2) 4oz can green chili peppers (optional)
1 (1-2) Tbls Worcestershire sauce (optional)
1 (1-2) squirt of Sriracha Sauce (optional)
1 (2) Pound(s) Cooked Meat of choice (optional, can also add just before serving if you need to keep separate)
For Serving:  Corn Chips and Cheese (optional), also good served over a baked sweet potato!)


Directions:  

Make Ruth’s spice blend in advance and have available.


Crockpot Method: 

Dump everything together into the pot (in order) (string not necessary) - leave on high for 4 hours, stir, turn to low (add more water if needed) and put cover back on - can eat anytime after 1 more hour on low - the longer is cooks - the more set and flavorful - keep checking - you don’t want it going too long!  You can also turn the crockpot to warm and people can just eat when they are ready.

Stovetop Method:

Start by cooking the peppers/onions for 5 min with 2 Tbls oil (med high), turn to med, add rest of ingredients - stirring as you add items, cover.  Once it starts to bubble, turn cooktop down to low, keep checking back to make sure it doesn’t stick to the bottom of the pan.  I don’t do it this method very often but I think it takes about an hour before it is ready to eat, similar to the crockpot - the longer it simmers - the more flavor it gets.

 





*Ruth’s Chili Blend (makes 4 bottles)

1 cup chili powder (1 large bottle)
4 TBLS garlic powder
4 TBLS dried oregano
3 TBLS white sugar
2 TBLS ground cumin
2 TBLS dried basil
2 Tsp cayenne pepper (more if you want it spicier)
2 Tsp paprika
1 Tsp Red Pepper Flakes (more if you want it spicier)
1-2 Tsp salt
1 Tsp black pepper


Combine spices and put into four - 1/7 oz bottles for quick chili making in the future!  This blend can also be used as a spice rub.


Click HERE for printable PDF of this recipe


Comments

Anonymous said…
Are the two pepper jars spicier than the single pepper jars?
Ruth Pauly said…
I used the same spice blend in the ones I gave away - but if you wanted to - yes - you could make the one with 2 be more spicy than the one with one.

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