I’m sort of OK with this cold weather (sort of) since that means warm comfort food (chiliiiii), hot cup of tea and animal snuggles. I always have and always will be a chili lover, I make it during a cold blistery day and a scalding hot afternoon. Does not matter the weather though if I have a chili craving it’s on like donkey kong.
Please tell me I’m not the only one who played donkey kong old school Game Boy. Best time waster ever. #Throwback
Another random fact, I never use the same chili recipe ever. I’ve shared my Vegetarian Quinoa Chili and then the Crockpot Beef Chili on here. Truly each time I bring the crockpot out I just wing it. I use my favorite spices but always change-up the ingredients and just having some fun with it is what cooking is all about.
One afternoon I came to work un-prepared with lunch. (GASP) I know, so unlike me. The truth, I left my broccoli potato bacon salad in the car for the morning. It was probably OK to eat, but I just couldn’t do it. Anything about food and sitting in a hot car just freaks me out.
My amazing coworker let me have her homemade vegetarian chili. Oh. my. word. It was amazing. There was a flavor and heat to it I’ve never tasted before. The secret ingredient? Ground jalapeños. Ummm what? Yeah, dehydrated jalapeños ground down to a powder. Holy Crap Batman we need to make this! Believe me there is already a garden spot ready for a couple jalapeno plants.
So there you have it folks. You have just been taken through a day with me. Where I constantly think about food. I wouldn’t have it any other way.
On the bright side my constant obsession of always thinking of food becomes your gain. Today I bring you this delicious vegetarian chili, packed full of flavor, rich meaty portabella mushrooms and loaded with the unique banana pepper kick. It’s a winner that you need to make for dinner. (Check that out, busting out some rhymes)
- 2 small onions, chopped
- 8 ounces mini portabellas, chopped
- 1 (15.5 oz) can kidney beans
- 1 small green pepper, chopped
- 1 small jalapeno, seeded and finely chopped
- 1 (28 oz) petite tomatoes
- ½ cup banana peppers, chopped
- 1 (15.5 oz) can black beans
- 1½ teaspoon garlic, crushed
- 3 Tablespoons chili powder
- 1 Tablespoons Italian seasoning
- 1½ teaspoon cumin powder
- Add all ingredients in a crockpot. Set on low for 4-5 hours stirring occasionally.
COME HANG OUT WITH ME BELOW
If you’re looking for healthy soup options, click HERE.
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