My hubby and I love a good spicy chili. The challenge here, make one that tastes great and still has lots of chunk, but doesn't seem like I'm eating a meatless chili. That and I had some hominy in my pantry that I wanted to get rid of...thought I'd give it a shot in some chili!
When it comes to soups or chili's, I typically do a double batch and freeze some for later. I love freezing soups because it makes a super easy dinner for another night where I'm too lazy to cook or for when the hubby is home with the kids.
Challenge, accepted!
Ingredients (this is a double batch, use half the ingredients for a 4-5 person family for 1 night)
1 Onion
3-4 Garlic Cloves
2 Red Bell Peppers
2 Green Bell Peppers
1-2 Chiles or jalapenos (I bought jalapenos in a jar because I'm lazy and hate touching those things)
Mushrooms
2 Limes (optional)
4-5 Celery Stalks
Cilantro
1 - 30 oz can Hominy
2 - 15 oz can Red Beans
2 cans Diced Tomato
1 - 8 oz can Tomato Paste
2 cans Stewed Tomatoes
1 cup Lentils (I had yellow on hand)
3-4 cups Vegetable Broth (based on how thick you want your chili)
1 Tbsp. Chili Powder
2 Tsp. Cumin
1 Tsp. Red Pepper Flakes (or more if you like a lot of kick!)
1 Tsp. Chipotle Powder (optional, I just had it on hand and know it adds some good heat to the mix)
Cilantro
This meal gives you the option to add sour cream & cheese. I have a GREAT recipe for a homemade VEGAN sour cream at the bottom of this post! **PLEASE NOTE** the sour cream should be prepared at least a day in advance for best results. Check it out and give it a try. It's DELISH!
Put It All Together
Start by sauteing your onion, garlic, peppers, & chiles. Toss your chopped mushrooms and celery in there last and saute very slightly (I'm not a fan of overly cooked celery).
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| I love colorful veggies!!! |
Stir in your spices and mix well with veggies.
Add in Tomatoes (diced, paste & stewed), red beans & hominy. Bring this to a slight boil.
Add in your broth and lentils. Bring this to a boil. Reduce heat. Simmer for about 15 minutes or until lentils have softened (this time will vary based on what lentil you use). Give a good squeeze of lime if you want.
Remove from heat. Serve with Cilantro on top. Enjoy! (Don't forget the sour cream if you want to make it!)
Homemade Sour Cream from The Glow Spot
Ingredients:
1 cup raw cashews, soaked
1/2-3/4 cup water, as needed
2 teaspoons fresh lemon juice
1 teaspoon apple cider vinegar
1/4-1/2 teaspoon fine grain sea salt, to taste
Directions:
Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
Drain and rinse the cashews and place in the blender.
Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
Once it's super smooth, it's ready! Transfer into a small container. The cream will thicken up as it sits.
Didn't even get a pic of the final product either! Dang! But...it was DELICIOUS! Hearty. Chunky. Spicy. And plenty for lunch for the hubby and I for the next few days!
I did get a pic of the empty bowl :)
