This vegetarian chili recipe is a staple in the Boortz household.
Heidi’s Vegetarian Chili
- 1 1/2 cups vegetable broth
- 1 cup frozen diced onions
- 1 can fire-roasted green chiles 4 oz
- 2 tsp Chili Powder
- 2 tsp cumin
- 2 tsp worcestershire sauce
- 1/2 tsp salt
- 2 tsp bottled minced garlic
- 1 can black beans rinsed and drained, 14.5 oz
- 2 cans Diced Tomatoes undrained, 14.5 oz
- 1 package frozen bell pepper mix 16 oz
- 1 can pinto beans rinsed and drained, 14.5 oz
- 2 cans great northern beans rinsed and drained, 14.5 oz
Lisa’s Jalapeno Corn Muffins
- 1/2 cup coconut oil
- 1/2 cup honey
- 2 cups cornmeal
- 1 1/3 cup 100% whole wheat pastry flour
- 1 1/2 Tbsp baking powder
- 1 tsp himalayan salt
- 3 egg
- 1 2/3 cup milk
- 1 cup jalapeno chopped, or to taste
Chili: To Cook Immediately
- Combine all ingredients in a slow cooker. Cook on low 6 hours or on high 4 hours.
Chili: To Freeze
- Combine all ingredients in a one gallon zip top bag, label, and freeze.
Chili: To Cook After Freezing
- Remove resealable bag and place frozen meal in a slow cooker. Cook on low 8 hours or on high 6 hours.
- Grease a 12 cavity muffin tin. Preheat oven to 400.
- Beat oil and honey together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl.
- Pour 1/3 of the milk mixture and 1/3 of the flour mixture alternately into oil/honey mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers.
- Distribute batter evenly into prepared muffin tins. Bake at 400 for 20 minutes. (leftovers can be frozen)