Veggie Chili

Veggie Chili

Hello Sweet Friends! I hope you all had a great weekend! The weather was perfect here in Texas, so we spent some time outside every day. Long walks, breakfast with a good friend, some delicious veggie chili, a home movie night with the hubs, and a trip to the park rounded out a fantastic weekend at the Sutch residence. 🙂 What did you all do?

The hubs is one of those guys that thinks dinner is not dinner if there is no meat. 🙂 Any other hubs like that? Well, I decided to give a vegetarian meal a try to see if he would miss the meat. Enter Veggie Chili!

Veggie Chili

I used this recipe from Kraft Recipes.com as a starting point and added my own flair.

Here is Kraft’s recipe (my edits are in green):

What You Need

  • 1 can (28 oz.) whole tomatoes, undrained, cut up (1 28 oz. can diced tomatoes)
  • 1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa (I used a generic brand)
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 pkg. (10 oz.) frozen corn – (1 16 oz. can of no salt added corn)
  • 1 cup halved zucchini slices
  • 1 tsp. chili powder – (I used a boat load! I would say at least 4 tsp.)
  • 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mild Cheddar Cheese, divided
  • 1 small onion diced
  • 1/2 small green bell pepper diced
  • 1 tsp. cumin
  • a few sprigs of cilantro (optional)

Make It

SAUTE

onions and green bell pepper until the onions are translucent and the peppers are soft.

COMBINE all ingredients except cheese in a saucepan.

BRING to a boil on medium-high heat; simmer on low heat for 10 minutes, stirring occasionally.

SPOON 2 Tbsp. cheese into each of 8 soup bowls; top with chili and remaining cheese.

FINISH with cilantro.

This recipe was super simple, quick, and delicious! It’s hearty and healthy!

Even the monkey loved it. I just spooned his over some whole wheat pasta because he isn’t a pro at using a spoon just yet. 🙂

See you tomorrow for Sutch an Inspiration!

Instructions for Making Veggie Chili

  • Materials Needed:
    • 1 can (28 oz.) whole tomatoes
    • 1 jar (16 oz.) thick and chunky salsa
    • 1 can (15 oz.) black beans
    • 1 pkg. (10 oz.) frozen corn
    • 1 cup zucchini
    • 1 tsp. chili powder
    • 1 pkg. (7 oz.) shredded cheddar cheese
    • 1 small onion
    • 1/2 green bell pepper
    • 1 tsp. cumin
    • Cilantro (optional)

Steps:

Prepare the Tulle:

Gather all your materials in a clear workspace.

Create the Volume:

Adjust the amount of chili powder to your taste preferences.

Prepare the Poly Satin Circles:

Chop the vegetables as per the ingredient list.

Layer the Components:

Combine all ingredients except cheese in a pot.

Additional Personalization:

Add herbs or spices according to your preferences.

Attach the Clip-On Earring:

Once the ingredients are combined and simmering, spoon cheese into bowls for serving.

Prepare the Shoes:

Serve with whole wheat pasta for added nutrition.

Make Additional Pairs:

Feel free to double or triple the recipe for large gatherings.

Enjoy Your Custom Creation:

Share your creation with friends and family and see how they enjoy it!

Conclusion

This veggie chili is not only a healthy option for dinner but allows for creativity and personalization. It’s a perfect way to express your cooking style while enjoying the process. Have fun making it and don’t forget to share your experiences!

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