Tuesday, November 5, 2019

Blast From My Past With A Twist #vegan

It's turned off cold, and chili sounded good. Charlie agreed, so I made some how we do.

While the spaghetti is cooking -- YES, SPAGHETTI! IT ISN'T CHILI UNLESS IT HAS SPAGHETTI IN IT! -- You make the sauce.

Around Here Chili Soup

  • bit of olive oil
  • ground beef (I used Quorn Meatless Crumbles)
  • chili powder
  • cumin powder
  • onion powder
  • garlic powder
  • tomato sauce
  • tomato paste
  • water and Not Beef bouillon
  • can of kidney beans
Put it all together in a pot big enough to hold it (duh) and heat it up. If it's TOO soupy, add some water mixed with cornstarch to thicken it, or mash up the beans.

Now comes the sad part: We were out of spaghetti.

The good part: We had some macaroni.

So we ended up having what my folks called Chili Mac. I don't think they invented that, I'm just sayin'.

Me being me, I always put cheese in my chili, but one of our daughters gave me a gift certificate to Rainbow Blossom and I scored a bag of Daiya shreds, so this was totally vegan!

Charlie doesn't like spicy, so I put very little chili powder in here. At the table, I sprinkled my bowl with Penzys chipotle powder and cleared my sinuses.

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