Can you believe the Super Bowl is this Sunday? I don’t really care, but my husband is excited about it! Well,one of the things that is almost synonymous with the Super Bowl is chili. I don’t think I’ve ever been to a party for the game that didn’t include a huge bowl.
This recipe is lighter than most, and has plenty of ways to customize it to make it your own! Roasting the garlic the day before will make this extremely easy. Don’t have time to roast the garlic? Then just throw it in there when you’re sautéing the onions. Not quite as good, but not bad either!
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can garbanzos, or 1.5 C cooked
- 1 small onion, chopped
- 3 hot peppers, diced
- 1-2 heads of garlic, roasted
- 1 tsp oregano
- 1 tsp cumin
- 1 C veggie crumbles, TVP, or cooked ground meat of your choice
- Lime Juice
- Pickled Onions
- Guacomole or Diced Avocado
- Cilantro or Arugula
- Grated cheese
- Put a small amount of olive oil in the bottom of a heavy soup pot. Sauté onion until softened.
- Add peppers and sauté for about a minute.
- Add the tomatoes. Fill the can with water and add this as well.
- Add the garlic, oregano, garlic, and cumin and bring to simmer. Be sure to smash those garlic cloves so they mix in well!
- Add the veggie crumbles and cook about 10-15 more minutes.
- Dish the chili into bowls and squeeze a few drops of lime juice into each bowl.
Top with the optional ingredients of your choice. I thought the pickled onions were incredible in this!
- I submitted this recipe to
Want some other chili recipes? Try these!