Sorry about my recent absence from the web. I've been sick over the past couple of weeks, and am just now getting caught up on everything. The winter hasn't been nearly as brutal here in South Dakota as it was the last two years. The temps have mostly been in the 40's, which has been lovely. Don't get me wrong though, we have had a few frigid days and nights. Just not nearly as many as usual.
Superbowl Sunday is approaching quickly, so here is a chili recipe that is sure to please at your game day party!
3 tbsp Olive Oil
1 large White Onion, diced
3-4 cloves Garlic, minced
1 Sweet Green Pepper, diced
2 Jalapenos, diced
2 15oz Cans Dark Red Kidney Beans, drained and rinsed
2 15oz Cans Black Beans, drained and rinsed
2 15oz Cans Diced Tomatoes
1 15oz Can Corn, drained and rinsed
1 tbsp Chili Powder
3 splashes Liquid Smoke
2 tbsp Molasses
1/4 cup Cocoa Powder
4 cups Tomato Juice
In a large stockpot on medium heat, saute the onion, garlic, and green pepper in the olive oil. Once the onion is translucent, add the jalapenos, beans, tomatoes, and corn. Let cook for 5 minutes, then stir in chili powder, liquid smoke, molasses, cocoa powder, and tomato juice. Bring to a bowl, lower heat and allow to simmer for 30 minutes, stirring often. Serve with corn chips, vegan sour cream, and, vegan shredded cheese.