Hello California! I finally made it to work without breaking a sweat getting into my car. Did you feel that chill? Below 75 degrees and I’m wearing a scarf, craving a pumpkin spiced latte, and humming Hanukkah carols.
So now that its “cold” outside. Let’s warm up with some Vegan Chili!!
I’m going to preface by telling you that this recipe comes from a can but I promise it won’t taste like it when we’re through…
1 Can of Trader Joes Organic Vegetarian Chili
1 Can of Black Beans, drained
1 Can of Pinto Beans, drained
1 cup of Trader Joes frozen roasted corn
1/2 cup Jack Daniels Barbeque Sauce
1 – 2 cups water/unsalted vegetable stock (you will adjust this depending on the thickness you’re looking for)
Your favorite hot sauce
Avocado, Fresh Cilantro, Tortilla Chips, and a spoon.
Ok now here is the hard part…
Throw everything in a giant pot on medium / low heat, stir, stir, stir, cover, stir, taste, cover, stir, stir, cover,
add more lemon, maybe a touch more BBQ sauce, ooow there’s siracha in the fridge – throw in some of that, stir, cover, taste, needs more water, stir, cover, taste.
Curl up on the couch with a blanket and ENJOY!