My husband always asks for this recipe once the weather starts getting cold. He especially likes to eat it during on a cold, football Sunday. This is an easy Chili Recipe I got from Cooking Light. The recipe was for Vegetarian Chili. I changed the original recipe by adding meat. I also add a can of tomato soup and 2 cans stewed tomatoes instead of 4 c. chopped tomatoes. It was just easier and made for faster preparation. I don’t always add the jalapeño pepper and it still makes a nice hearty chili.
1lb Sausage, mild or hot
1 tablespoon of Olive Oil
1/2 c. chopped onion
2 minced cloves of garlic
1 c. chopped green bell pepper
1 c. chopped red bell pepper
2 c. chopped Zucchinni
1 tablespoon Chili Powder
1 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
2 (15oz) cans stewed Tomatoes
1 can tomato soup
1 (15oz) can black beans, rinsed and drained
1 (5oz) can red kidney beans, rinsed and drained
2 (5.5oz) cans spicy-hot vegetable juice
1 jalapeño pepper, minced.
1 small pc of dark chocolate
shredded cheddar cheese
Remove the casings and cook the sausage in a skillet until browned.
In a large pot, add the olive oil, onion and garlic. Cook 2 minutes or until tender. Add the zucchini and bell peppers and cook 5 minutes, stirring frequently. Add sausage, chili powder, old bay seasonings and the rest of the ingredients. Cover the pot and simmer for 20 minutes.
This makes at least 6-8 servings. It makes great leftovers and is perfect for nice fall days like today. Top your bowl with a little shredded cheese and enjoy.
Oh yeah, I add the dark chocolate to the pot right before I cover it and let it simmer. I add the chocolate to the chili because I watched a tv show and a chef won a chili contest and he said his secret was adding a chocolate kiss to the bottom of the pot. Just something I thought was neat. (I am sure there is another reason for it, I don’t know exactly what it is but it works for me)
I love good cold weather recipes. Have any to share?
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