Thick Tex-Mex Chili

Submitted by Katherine Lawrence of

I love thick, hearty chili in cold weather.  It’s always so satisfying and filling, so it makes a great comfort food…especially when served my favorite way:  over warm grits!

1 Onion, diced
5 cloves Garlic, minced
1 Green Bell Pepper, diced
1 T. Jalapeno, minced with seeds
3 c. Diced Tomatoes
1 ½ c. cooked Kidney Beans
1 ½ c. cooked Pinto Beans
1 ½ c. Frozen Corn
2 t. ground Cumin
1 t. Chili Powder
½-1 t. Salt
½ t. Black Pepper
½ t. Cinnamon
1 pkg Soy Crumbles (optional)
1 c. Water or Vegetable Broth

1. In a 5qt saucepan, sauté onions, garlic and jalapeno over medium heat for 5 minutes. Add bell pepper and continue cooking for 5 more minutes.
2. Add all remaining ingredients, except soy crumbles, and bring to a boil. Cover, reduce heat to simmer and cook for 20 minutes.
3. Add soy crumbles and cook for 5 minutes, until warmed through.
4. Serve plain, or on top of brown rice or grits!

Makes 12 cups.

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