I feel better today, and when I feel good I cook!
Jenn’s Famous Kitchen Sink Veggie Chili
I used to make this same chili with meat and left over scraps from roasts, prime rib, chicken, pork-chops, sausage…. (hence the kitchen sink name) I would horde the meat in the freezer until I had enough to make a pot of brew. Now it is the veggie version, healthier, guilt free and full of yummy goodness.
Large Onion (sweet kind is best)
Large Green or Red Pepper
6-8 very very very ripe plum tomatoes (nearly rotten) you can add even more tomatoes, it’s better or you can cheat by using a Large Can of whole peeled tomatoes (fresh, nearly rotten is always better)
2-4 cloves of garlic (to taste)
4 stalks of celery
any other “left over” veggies in your fridge (carrots, zucchini, potatoes, ….. the batch pictured above has fresh baby spinach in it that I had to use or throw away)
(All of the above are chopped roughly, keep tomatoes separate from all other veggies)
1 beer or 12 oz of H2O
1 package of favorite chili seasoning mix (any one they are all pretty much the same)
In addition I add my own additional spices,
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Chili-Powder
up to 1/2 tsp Red Pepper Flakes (to taste)
1/2 tsp Oregano
Parsley flakes or fresh (handful)
Salt to taste
Black Pepper to taste
Good pinch of sugar (balances acids)
8 oz can of tomato sauce/Goya (unless you cheated and used canned tomatoes) you can also substitute any tomato sauce that you have left over in the fridge
1 cup+/- of frozen corn
2-3 cans of favorite beans (they can be all different types) Drained and rinsed well
Tofu/Soy Crumbles (enough equal to a 1/2 to a pound of ground beef)
Small can tomato paste
In a VERY LARGE POT sauté in olive oil all the hard veggies: onion, garlic, pepper, celery and other not cooked veggies. Hold tomatoes & cooked veggies.
Sweat them for a few minutes until they begin to lose some liquid and soften.
Add tomatoes and other cooked veggies.
Cook on medium for three to five minutes , stir occasionally.
Add package of store bought chili seasoning and the beer or H2O, stir.
Next measure out and add the additional spices….. To be honest I never measure these out, but did for the sake of documenting this recipe. I usually just shake the bottle enough to cover the top of the brew good. In my experience you can really only add too much salt pepper and hot stuff like red pepper flakes or cayenne pepper. You can go a little heavy handed on the cumin and chili powder and no one would know the wiser.
At this point throw in a good pinch of white sugar. (tablespoon maybe)
Now add the tomato sauce. Again you can add more if you have some left over.
Here is the part where you add the volume.
If you want a lot of chili add 3 cans of beans and a whole package/box of crumbles.
If you want less chili add 2 cans of beans and less crumbles.
Add frozen corn, again you can add more or less according to how much chili you want
Bring the chili to a slow boil/simmer, keep mixing every few minutes as to not burn.
Once it starts to bubble lower the temp to LOW and let the brew simmer on low for at least 20 minutes to 1/2 an hour.
Slowly mix in the tomato paste to thicken, it is a bugger to get it mixed in so take your time,
For thicker chili simmer the brew a little longer with the lid off the pot to lose some excess liquid.
If you prefer a more soupy chili turn it off now, and/or you may choose to add a bit more water at this point.
Serve over crushed corn chips with cheese, sour cream, olives and chopped avocado. Add you favorite hot sauce for an extra kick.
You can use the thicker style chili to make nachos, burritos or tacos too.
It makes a boat load of chili! I mean many- many- many meals. It freezes quite well and makes a really good pot luck meal. I have shared it with friends 🙂 and it is for that reason that I documented this recipe. Here you go Sue.
Best of luck, be creative and enjoy it with people you love.