Friday, June 15, 2012

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!

Pin It!


  1. Looks AWESOME. I am loving the soy crumbles right now and trying to move all of my meat based dishes to using soy or another veggie alternative... Thanks!

  2. I'm a big bean fan. Thanks for the recipe.

  3. This looks good. I love all of the beans

  4. LOVE chili! Thanks for the recipe:)