We've had this Chili during the Superbowl the last three years straight. The first time, my friend Ryan made it for us, and I was so obsessed that I made him cough up the recipe. Last year, Brian and I made it with a few tweaks of our own, and we did it again this year because it was such a hit with the boys last year. Really, it's a pretty simple chili recipe and I crave chili all the time what with it being so damp in Oregon. It's weird that we don't make it more often and in huge batches with lots of leftovers. Anyway, much thanks to Ryan for essentially creating this recipe. I Instagrammed a photo last Sunday and a lot of people wanted to know what the secret ingredient was (there were a lot of good guesses!) and asked for the recipe, so I thought I ought to share. Without further ado:
SECRET INGREDIENT VEGETARIAN CHILI
3 (15 oz cans) can stewed tomatoes, undrained
2 or 3 (15 oz cans) black beans, drained
1 (15 oz can) kidney beans, drained
1 (4.5 oz can) green chiles
1/2 medium onion, chopped
3 peppers (green, yellow, and/or red), chopped
4 cloves of garlic
1 can of corn
3 tablespoons chili powder
dash o' brown sugar
1-3 tablespoons of peanut butter (or more!) (yes, this my friends is the secret ingredient!)
Saute onions, peppers and garlic for 10 minutes.
Mix those and all that other deliciousness together.
Let it all simmer for as long as you like.
AND BAM! You got "Secret Ingredient Vegetarian Chili"!
*We do ours in the Crock pot, letting it hang out most of the morning and early afternoon. Ryan did his in a big pot on the stove. Both ways work great.
*If you're finding the chili isn't thickening up (which does happen occasionally), you can make a paste with flour and water and add a few tablespoons. Stir it in and the liquid should get thicker. Or you can always add more peanut butter, like me!
*Ground turkey or chicken are great additions if you crave a heartier style.
And there you have it! If you make it, and you love it (which you will) tell me!