in the kitchen with emilee: easy veggie chili

This is by far the easiest meal to create and it makes a TON, so it is also good to freeze and save for later. And you could use fresh ingredients, using the cans makes this super fast and easy.



Ingredients:
1 small can of corn
1 can of black beans
1 can of kidney beans
1 can of Rotel (I use the original, but you can choose any flavor that you like!)
1 bag of Morning Star Farms Grillers Crumbles (faux ground beef- the texture is just like ground beef--from what I remember--but it way more healthy!)
1 bottle of beer (I use Shiner, because that is what I like to keep in my fridge)
2 large carrots
2 tbs canola oil
1 tbs chili powder (or to your liking)
1 tsp cumin (or to your liking)

Directions:

Bring small pot of water to a boil to cook the carrots. Peel and slice the carrots and drop them in the pot to cook while you are preparing the rest.

Open and drain you beans and corn and put aside.

Drain carrots.

In a large pot (big enough for about 6 cups of chili) heat the canola oil. Pour in the Grillers Crumbles and cook them until they brown (just like ground beef). Once the Crumbles look done, dump in your beans, corn, carrots, Rotel, and bottle of beer. Stir. Add spices and let simmer for about 10 to 15 minutes.

Just a note about the spices- the Rotel already has spices in it, but I prefer my chili to be nice and spicy! If you like a more mild flavor, you might cutting the extra spices in half.

And that's it! I like to eat my chili over crushed Saltines with a little dollop of sour cream and cheese.

Bon appetite!