Food Friday - Tex- Mex Chili

We tried this last week when it was cold and rainy, and it was a hit!


Thick -Tex-Mex Chili

Thick Tex-Mex Chili

1 Onion, diced

5 cloves Garlic, minced

1 Green Bell Pepper, diced

1 T. Jalapeno, minced with seeds

3 c. Diced Tomatoes

1 ½ c. cooked Kidney Beans

1 ½ c. cooked Pinto Beans

1 ½ c. Frozen Corn

2 t. ground Cumin

1 t. Chili Powder

½-1 t. Salt

½ t. Black Pepper

½ t. Cinnamon

1 pkg Soy Crumbles (optional)

1 c. Water or Vegetable Broth

In a 5qt saucepan, sauté onions, garlic and jalapeno over medium heat for 5 minutes. Add bell pepper and continue cooking for 5 more minutes.

Add all remaining ingredients, except soy crumbles, and bring to a boil. Cover, reduce heat to simmer, and cook for 20 minutes. Add soy crumbles and cook for 5 minutes until warmed through. Serve plain or on top of brown rice or whole wheat pasta!