Meatless Monday: Veggie Chili

It’s just another Meatless Monday (oh oh oh)!

Last week, we didn’t have a ton of groceries, and, in the effort of saving money and a trip to the grocery store, I decided to make vegetarian chili! I am not even sure if anyone realized or cared that it was lacking meat.

Ingredients

Two 28-ounce cans crushed tomatoes

One can vegetable juice (like V8), my mom’s secret ingredient

One can diced tomatoes, preferably fire-roasted

One packet low-sodium chili seasoning

Two cans low-sodium black beans, drained and rinsed

One can low-sodium kidney beans, drained and rinsed

Two cups diced veggies (I used diced garlic, carrots, green peppers, orange peppers, and onions)

One jalapeno pepper, sliced open and seeded

Additional seasonings to taste

This is How We Do It

Combine the tomato-based products in a slow-cooker or large pot. Add the beans and chili seasoning…

….and the veggies!

Give it a stir and add salt, pepper, and whatever else you have on hand. (I added cumin and red pepper flakes.) And throw the jalapeno in there!

Cover and cook on high for two hours, and then turn down to low for another two hours or so, stirring occasionally. If you are making it on the stove top, just adjust the heat accordingly. Because it’s all veggies, you don’t have to cook it for any real amount of time; you’re just giving the spices a chance to really blend.

Then serve! (Oh and remove that hot pepper.) You can go naked like I did, or pimp it out with low-fat sour cream, cheese, and hot sauce like my uncle did.

I served this with sun-dried tomato bread and it was great! So hearty and perfect for winter. And chili is just so cheap and so easy. I’ve actually been having the leftovers with baked tortilla chips as kind of a healthy nacho dip. You don’t miss the meat at all, and you get a dose of veggies, loads of antioxidants, and lots of fiber.

Have a great night!