Do you like it hot? Well, this ladies and gentlemen, is my spiciest chili yet! And…..wait for it…..it’s vegetarian! Ok, don’t sign off yet, my chili is made with morning star chorizo crumbles….if you prefer, all you have to do is substitute it for real chorizo….it will be just as amazing! Easy fix, everyone wins.
Here’s the recipe: (I actually measured everything….usually I’m more of a shake and tweak as I go kinda gal.)
To speed up the process I combine the following in a frying pan and heat together on the stove top til the kidney beans are soft. The Morning Star chorizo crumbles only needs about 8 minutes to be thoroughly cooked. (If subbing regular chorizo, your cook time will vary, and you may want to use a separate pan)
- I can of diced tomatoes – 14-15 ounces (basil, oregano, garlic – use the whole can, even the juice)
- 1 can of light red kidney beans 15.5 ounces
- 1 tbsp garlic salt
- 2 tsp onion powder
- 1/8 tsp chili powder
- 1 tsp ground red pepper (to make it less spicy, omit this)
- 1 bag of Morning Star Chorizo crumbles (10 ounces)
In a large pot, heat 2.5 cups of water, and about 1.5 tbsp tomato paste (I used what I had, Italian style with basil and oregeno). Continue to heat on medium low. Add ingredients from frying pan and cook together covered on low for ten minutes. (If the heat is on high, you’ll lose your water and have to add more.) Add cheese and favorite toppings.
That’s it! Congrats on making one spicy chili! I hope you enjoy! If you try it, let me know how it worked for you! If you have a substitution, let me know what it is! Enjoy.
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