Homemade veggie chili

9 Nov


Sunflower Creations



As soon as the weather dropped below 65 and I noticed the first leaf turn a shade of red I was in the fall mood.  For me fall means pumpkin EVERYTHING, kale, mums, hot apple cider and homemade chili.

Sunflower Creations


One of my favorite things to do, if our schedule allows, is to spend Sundays cooking.  For me it’s very nostalgic to cook on Sundays.  I remember spending every Sunday afternoon at my great grandma Trudy’s house.  The whole family would pile in and the smell of her homemade bbq’s would waif through the air.


Sunflower Creations



So in my own way of carrying on the tradition I  make a yummy crockpot meal on Sundays.  I love smelling dinner simmering throughout the day.


Sunflower Creations



Yesterday was one of those days.  I made my homemade chili which turned out great, snickerdoodle cookies which turned out the opposite of great and watched a lot of football.   I have to share my recipe with you guys.  I eat it everyday for lunch after I make it and it usually lasts about a week.  Hope you like it!


Sunflower Creations



Spicy Veggie Chilli:

  • 2TBL olive oil
  • 1 md yellow onion
  • 1 large carrot
  • 1 medium green pepper
  • 4 oz baby bello mushrooms coarsely chopped
  • 3 cloves garlic
  • 1 TBL dried oregano
  • 2 TSP ground cumin
  • 1 TBL chili powder
  • 1 1/2 TSP salt
  • 1/4 TSP red pepper flakes
  • 1 (28 oz) can diced tomatoes
  • 1 (12 oz) can kidney beans (drained)
  • 1 (12 oz) can black beans (drained)
  • 1 (12 oz) can corn (drained)
  • 2 cups water

Heat oil in large pot.  Add onion, carrot, peppers, garlic and cook for 10 mins.  Add spices and mix well.  Add tomatoes and 2 cups water.  Simmer over low heat, uncovered, for 45 mins.  Add beans/corn and simmer for 30 mins.  Serve with crackers, sour cream and cheese.

Eat up!


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