Chilly Night Veggie Chili
What You’ll Need!
Seasons & Spices
2 tablespoons olive oil (enough to thinly coat the bottom of a stockpot)
1-2 large red onion(s), diced
At least 4 cloves garlic, finely minced (measure your garlic with your heart!)
1-4 tablespoons chili powder, more will be spicier
2 tablespoons ground cumin
1 teaspoon oregano
¼ – 2 teaspoons chili flakes, the more chili flakes the spicier it will be
1/3 cup George’s Special (Not a tomato fan? Skip the tomatoes in this recipe, and #GrabAGeorges Hot instead!)
Veggies & Cans
2 medium bell peppers, diced
2 medium carrots, diced
3 medium celery stalks, diced
2 28-ounce cans of whole tomatoes and their juice, crush the tomatoes
2 15-ounce cans of beans, drained and rinsed (try kidney & white beans)
2 cups frozen corn, you could use fresh but frozen is easy and works great
Crushed Sea salt, to taste (we like about 2-3 teaspoons)
Let’s Get Mixing!
1. Heat your oil in a stockpot over medium-high heat. Add either one or half of your onion (depending on how many you grabbed) and sauté till caramelized. Add the garlic and sauté till fragrant. Dump in your chili powder, cumin, oregano, and chili flakes then stir.
2. Add peppers, carrots, and celery and cook till they just start to soften. Add your crushed tomatoes & their juice, then add your choice of George’s Sauce. Bring it all to a simmer. Once the chili simmers, reduce heat to medium-low. (You’re aiming for a low simmer with the lid off.)
3. Continue to cook your chili, stirring occasionally, for about 20 minutes. Add your choice of beans and either fresh/frozen/canned corn (if canned corn? drain first) and let the chili return to a simmer. Cook for 5 more minutes or you can tell the corn & beans have heated through. Season to your heart’s content (or Doctor’s recommendation) with sea salt.
4. Finally, top with your favorites: sour cream, tortilla chips, fritos, cheddar cheese, cilantro, diced avocados, green onion or you know what? Even more George’s. Enjoy!
“Amazing sauces from even more amazing people! Of course, we use George’s in the summer for grilling, but in the Fall and Winter, the Special sauce is my secret (well, not anymore) ingredient in my chili. We love George’s!”
- Recent Review from Ryan, A Big Fan of George’s!
We hope you like our recipe as much as yours, Ryan. We’d love to see the world-famous plates you and the rest of our fans #GrabAGeorges for, so be sure to send us your favorite recipes!
